Description
This Irish Bacon, Cabbage, and Potato Soup is a comforting and hearty dish inspired by traditional Irish flavors. The smoky bacon, tender cabbage, and creamy potatoes come together in a delicious broth that’s perfect for cold evenings or a St. Patrick’s Day celebration.
Ingredients
Units
Scale
- For the Soup:
- 6 slices Irish bacon or thick-cut bacon, chopped
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 4 cups green cabbage, thinly sliced
- 4 medium Yukon Gold potatoes, peeled and diced
- 4 cups chicken or vegetable stock
- 2 cups water
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- Salt, to taste
- For Garnish:
- Fresh parsley, chopped (optional)
- Crusty bread, for serving
Instructions
- Cook the Bacon:
Heat a large pot over medium heat. Add the chopped bacon and cook until crispy, about 5–7 minutes. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot. - Sauté Vegetables:
Add the onion to the pot with the bacon fat and sauté until softened, about 3–4 minutes. Add the garlic and cook for another minute until fragrant. - Add Cabbage and Potatoes:
Stir in the cabbage and potatoes, cooking for 2–3 minutes to lightly sauté them. - Simmer the Soup:
Pour in the chicken or vegetable stock and water. Add the thyme, black pepper, and a pinch of salt. Bring the mixture to a boil, then reduce to a simmer. Cook for 20–25 minutes, or until the potatoes are tender. - Blend (Optional):
For a creamier texture, use an immersion blender to blend a portion of the soup. Leave some chunks for texture. - Add Bacon Back:
Stir the cooked bacon back into the soup and taste for seasoning. Adjust salt and pepper as needed. - Serve:
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve with crusty bread on the side.
Notes
- For an authentic Irish touch, use Irish bacon or ham instead of regular bacon.
- This soup can be made ahead and reheated; the flavors develop even more over time.