Irish Bacon Cabbage And Potato Soup Recipe

There's nothing quite as comforting as a warm bowl of Irish Bacon, Cabbage, and Potato Soup on a chilly evening. The rich aroma of smoky bacon, the hearty texture of tender potatoes, and the subtle sweetness of cabbage come together in a dish that feels like a hug in a bowl.

this Recipe

I first discovered this recipe while exploring my Irish heritage, searching for a dish that captured the warmth and tradition of home-cooked meals. What started as an experiment quickly became a family favorite, especially during cold winter months when we crave something cozy and satisfying.

Why You'll Love This Irish Bacon, Cabbage, and Potato Soup

This soup isn’t just delicious—it’s a perfect example of Irish comfort food at its finest.

First, it’s incredibly easy to make. With just a handful of simple ingredients and one pot, you can have a filling, nutritious meal ready in under an hour.

It’s also budget-friendly. Using humble ingredients like potatoes, cabbage, and bacon, this soup delivers rich flavor without breaking the bank.

The flavor is unbeatable. The smoky bacon infuses the broth with a deep, savory richness, while the cabbage adds a touch of natural sweetness. The creamy potatoes make every bite satisfying and hearty.

Best of all, this recipe is highly adaptable. Want to make it vegetarian? Swap the bacon for smoked paprika and add more vegetables. Need a dairy-free version? Skip the cream and enjoy the natural creaminess of well-cooked potatoes.

Ingredients Notes

The magic of this Irish Bacon, Cabbage, and Potato Soup lies in its simple yet flavorful ingredients. Each one contributes to the dish’s signature taste and comforting texture.

Bacon is the backbone of this soup. Traditional Irish bacon, which comes from the back of the pig rather than the belly, adds a wonderfully smoky, salty flavor. If you can’t find it, thick-cut smoked bacon or pancetta works beautifully.

Potatoes give the soup its signature heartiness. I recommend Yukon Gold or Russet potatoes, as they break down slightly while cooking, creating a naturally creamy texture without the need for added cream.

Cabbage adds a slight sweetness and a tender bite. Green cabbage is the best choice for this recipe, as it softens nicely without becoming mushy.

Broth is the foundation of the soup. A good homemade or high-quality store-bought chicken broth enhances the overall flavor. For a vegetarian option, a robust vegetable broth will do the trick.

For the best results, you'll need a large soup pot or Dutch oven to cook everything evenly and allow the flavors to meld together beautifully.

How To Make This Irish Bacon, Cabbage, and Potato Soup

Making this soup is a simple, rewarding process. Follow these steps for the best results.

Start by cooking the bacon. In a large pot over medium heat, cook the chopped bacon until it's crispy and golden brown. Remove it with a slotted spoon, leaving the flavorful bacon drippings in the pot.

Next, sauté the onions and garlic in the bacon fat. This step helps build a rich, flavorful base for the soup. Cook until the onions turn soft and slightly golden.

Now, add the potatoes and broth. Let them simmer until the potatoes become fork-tender, releasing their natural starches to thicken the soup beautifully.

Once the potatoes are tender, stir in the cabbage and let it cook just until it softens. The goal is to keep some texture while allowing the cabbage’s sweetness to develop.

Finally, return the crispy bacon to the pot, stirring it in for maximum flavor. Adjust seasoning with salt and pepper, and if you like a creamier soup, stir in a splash of heavy cream just before serving.

This soup takes about 45 minutes from start to finish, making it perfect for a weeknight meal or a cozy weekend dinner.

Storage Options

If you have leftovers (which you just might, since this recipe makes a generous batch), you’ll be happy to know that this soup stores beautifully.

Refrigeration: Store cooled soup in an airtight container in the fridge for up to 4 days. The flavors meld even more over time, making the next-day serving even better.

Freezing: This soup freezes well, though the potatoes may become slightly grainy after thawing. To freeze, store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating: Warm the soup gently on the stove over medium heat, adding a splash of broth or water if it has thickened too much. Avoid boiling to keep the texture creamy.

Variations and Substitutions

This recipe is incredibly flexible, so feel free to tweak it to suit your preferences.

For a vegetarian version, skip the bacon and use a little smoked paprika for that signature smoky depth. Vegetable broth works beautifully in place of chicken broth.

If you like a thicker, creamier soup, mash some of the potatoes with the back of a spoon or add a small amount of heavy cream or whole milk.

To make it heartier, toss in some diced carrots, celery, or even leeks for an extra layer of flavor.

For a spicier kick, add a pinch of red pepper flakes or a dash of black pepper to the pot while the soup simmers.

If you’re looking for an extra protein boost, try adding sliced smoked sausage or shredded leftover roast chicken to the pot.

Enjoy a Taste of Ireland

This Irish Bacon, Cabbage, and Potato Soup is the ultimate comfort food—rich, satisfying, and full of traditional flavors. Whether you’re celebrating St. Patrick’s Day or simply craving a warm and hearty meal, this soup will surely hit the spot. Enjoy it with a slice of warm soda bread, and you’ve got a meal that’s both rustic and delicious!

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