The Best Irish Bacon Cabbage And Potato Soup Recipe Ever

My grandma’s hearty irish bacon cabbage and potato soup always brings warmth to chilly evenings.

Memories of her kitchen flood back with each savory spoonful.

Cold winters in dublin demand comforting meals that nourish both body and soul.

Traditional ingredients dance together, creating a symphony of rustic flavors.

Rich, smoky bacon mingles perfectly with tender potatoes and sweet cabbage.

Seasonal vegetables add depth to this classic Irish comfort dish.

You’ll fall in love with this simple yet satisfying soup that feels like a warm embrace.

FAQs

• Is this soup authentically Irish?

Yes, this recipe closely follows traditional Irish cooking methods, using staple ingredients like bacon, potatoes, and cabbage that are deeply rooted in Irish culinary heritage.

• Can I use different types of bacon?

Absolutely! Irish bacon (back bacon) works best, but you can substitute with regular streaky bacon or pancetta for similar flavor profiles.

• How can I make this soup vegetarian?

Replace bacon with smoked paprika for depth, use vegetable broth instead of chicken broth, and add mushrooms or plant-based bacon alternatives for texture and smoky flavor.

• What are the best potatoes for this soup?

Russet or Yukon Gold potatoes work perfectly. They break down nicely when mashed, creating a creamy consistency without requiring additional thickeners.

Irish Bacon Cabbage And Potato Soup: Cozy Flavors You’ll Relish

• Quick and Comforting Meal: Whip up this hearty Irish soup in under 45 minutes, perfect for busy weeknights when you crave something warm and satisfying.
• Minimal Ingredient Magic: Requires just a few pantry staples like bacon, potatoes, cabbage, and basic seasonings, making it an budget-friendly and accessible recipe for home cooks.
• Texture-Packed Delight: Enjoy the delightful contrast between crispy bacon, creamy mashed potatoes, and tender cabbage, creating a rich and multilayered eating experience that surprises your taste buds.
• One-Pot Wonder: Simplified cooking process means less cleanup, with everything prepared in a single pot, reducing kitchen mess and saving precious time after meal preparation.

Irish Soup With Bacon Cabbage & Potatoes Ingredients

• Bacon, Irish Bacon: Provides rich, smoky flavor and adds depth to the soup's base.

• Onion, Garlic: Classic aromatic base that builds foundational flavor for the soup.
• Green Cabbage: Hearty vegetable that adds texture and subtle sweetness.
• Green Onions: Fresh garnish with mild onion flavor and bright color accent.

• Chicken Broth: Core liquid component that creates the soup's primary liquid structure.
• Whole Milk, Heavy Cream: Adds creamy richness and smooth texture to the soup.

• Salt, Black Pepper: Essential seasoning to enhance overall taste profile.
• Dried Thyme: Earthy herb that complements the savory soup elements.
• Bay Leaf: Provides subtle background complexity and aromatic depth.

• Potatoes: Starchy vegetable that thickens and adds substance to the soup.
• Butter: Provides additional richness and helps develop deeper flavor.

Irish Bacon Cabbage And Potato Soup How-To

Step 1: Crisp Up The Bacon

Cook bacon in a large pot over medium heat until it turns golden and crispy.

Transfer the bacon to a paper towel-lined plate, reserving the delicious drippings in the pot.

Step 2: Sauté Aromatic Base

Add butter to the bacon drippings and toss in finely chopped onions and minced garlic.

Sauté until the vegetables become soft and translucent, releasing their sweet fragrance.

Step 3: Wilt The Cabbage

Introduce chopped cabbage to the pot and cook for 3-4 minutes.

Stir occasionally until the cabbage begins to soften and slightly wilt, creating a tender base for the soup.

Step 4: Build The Soup Foundation

• Diced potatoes
• Chicken broth
• Fresh thyme
• Bay leaf
• Salt
• Black pepper

Bring the mixture to a rolling boil, then reduce heat to a gentle simmer.

Let the soup cook for 20 minutes, allowing the flavors to meld together.

Step 5: Create Creamy Texture

Remove the bay leaf from the pot.

Use a potato masher to gently break down some of the potatoes, creating a luxurious and slightly thickened consistency.

Step 6: Finish With Cream

Pour in milk or heavy cream and simmer for an additional 5 minutes.

This step adds richness and smoothness to the soup.

Step 7: Serve And Garnish

Ladle the hot soup into bowls.

Crumble the reserved crispy bacon on top and sprinkle with freshly chopped green onions for a burst of color and flavor.

Irish Bacon Cabbage Soup With Rich Potato Tips

• Crisp the bacon perfectly by cooking it slowly over medium heat, allowing fat to render and create a crunchy texture for topping.
• Mash some potatoes lightly to create a thicker, creamier soup without completely breaking down the potato chunks.
• Sauté cabbage briefly to maintain its slight crunch and prevent overcooking, which can make it mushy and lose its fresh flavor.
• Add milk or heavy cream at the end of cooking to prevent separation and maintain a smooth, silky consistency.
• Use fresh thyme if possible for a more vibrant, aromatic flavor that elevates the entire soup's taste profile.

Reheat Bacon Cabbage Soup Gently

• Store leftover soup in an airtight container within 2 hours of cooking. Properly sealed, it will keep fresh for 3-4 days in the refrigerator.
• Transfer cooled soup to freezer-safe containers, leaving some space for expansion. Freeze up to 2-3 months. Avoid freezing dairy-based soups as cream might separate.
• Warm soup over medium-low heat, stirring occasionally. Add a splash of chicken broth to restore original consistency if needed. Heat until steaming and internal temperature reaches 165°F.
• Pour soup into microwave-safe bowl. Heat in 30-second intervals, stirring between each to distribute heat evenly. Check temperature before serving to ensure soup is thoroughly warmed.

Rustic Matches for Irish Bacon Cabbage And Potato Soup

• Enhance with Irish Stout: Dark, robust Guinness complements the soup's rich bacon and earthy potato flavors, cutting through the creamy texture while adding depth.
• Match with Crusty Soda Bread: Traditional Irish brown bread provides a hearty, slightly tangy companion that soaks up the soup's delicious broth and adds textural contrast.
• Crisp Side Salad Companion: Fresh green salad with sharp vinaigrette balances the soup's richness, offering a light, acidic counterpoint to the creamy, meaty ingredients.
• Garnish with Sharp Cheddar: Sprinkle aged Irish cheddar on top to intensify the soup's savory profile, adding a tangy, salty element that elevates the entire dish.

Irish Bacon and Cabbage Soup with Potato Combos

• Vegetarian Delight: Replace bacon with smoked tofu or tempeh, sautéed until crispy. Use vegetable broth instead of chicken broth for a plant-based version.
• Dairy-Free Option: Substitute milk or cream with coconut milk or unsweetened almond milk. Ensure the alternative provides a similar creamy texture.
• Gluten-Free Adaptation: Verify all ingredients are gluten-free, particularly the broth. Use certified gluten-free bacon or pancetta for those with celiac concerns.
• Low-Carb Alternative: Swap potatoes with cauliflower florets. Reduce cooking time and use less broth to maintain desired consistency.

Irish Bacon Cabbage And Potato Soup Recipe

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4.9 from 34 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Hearty Irish bacon, cabbage, and potato soup delivers comfort straight from Ireland’s rustic kitchens. Creamy, satisfying flavors blend perfectly, inviting you to savor each spoonful of this traditional countryside classic.

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Ingredients

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Main Protein:

• 6 slices bacon, chopped

Vegetables:

• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups (0.95 liters) green cabbage, shredded
• 3 large potatoes, peeled and diced
• 2 green onions, chopped (for garnish)

Liquid and Seasoning:

• 4 cups (0.95 liters) chicken broth
• 1 cup (240 milliliters) whole milk or heavy cream
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons (30 milliliters) butter

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Instructions

1. Render the bacon in a spacious stockpot over moderate temperature until achieving a golden, crisp texture. Transfer the bacon to a paper towel-lined plate, reserving the rendered fat within the cooking vessel.
2. Introduce butter to the bacon drippings, then incorporate finely diced onions and minced garlic. Sauté the aromatics until they become translucent and fragrant.
3. Gently fold in shredded cabbage, allowing it to wilt and absorb the flavorful base, stirring occasionally to prevent sticking.
4. Tumble cubed potatoes into the pot, followed by chicken broth, aromatic thyme, a single bay leaf, and season with salt and freshly cracked black pepper.
5. Elevate the mixture to a rolling boil, then immediately reduce the heat to a gentle simmer. Allow the ingredients to meld and soften for approximately 20 minutes.
6. Extract the bay leaf and utilize a potato masher to partially crush the potatoes, creating a rustic, creamy consistency without completely pulverizing the vegetables.
7. Stream in milk or heavy cream, stirring gently to integrate and enhance the soup’s luxurious texture. Permit the soup to simmer for an additional 5 minutes.
8. Ladle the steaming soup into serving bowls, garnishing with the reserved crispy bacon bits and a sprinkle of freshly chopped green onions for a vibrant finish.

Notes

• Save bacon drippings for extra flavor depth, adding richness to the soup’s base.
• Chop vegetables uniformly to ensure even cooking and consistent texture throughout the dish.
• Consider using low-sodium chicken broth to control salt levels, allowing personalized seasoning.
• Swap regular milk with plant-based alternatives like almond or oat milk for a dairy-free version that maintains creamy consistency.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: Irish

Nutrition

• Serving Size: 6
• Calories: 230
• Sugar: 2 g
• Sodium: 550 mg
• Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 3 g
• Protein: 8 g
• Cholesterol: 30 mg