Irish Bacon, Cabbage and Potato Soup

A cozy and hearty soup perfect for cold nights, made with bacon, potatoes, and cabbage that creates a comforting flavor.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Soup

Cuisine: Irish

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

6-8 slices bacon, chopped Thick cut bacon is recommended for a meatier bite.
1 medium onion, diced For sweetness and flavor.
2 cloves garlic, minced Optional but adds a nice flavor.
4-5 cups potatoes, cut into small chunks Yukon golds or russets are good choices.
4-6 cups chicken or vegetable broth Use low-sodium if preferred.
3-4 cups green cabbage, chopped Regular green cabbage works perfectly.
to taste salt and black pepper Adjust based on broth saltiness.
1 leaf bay leaf Optional for added flavor.
a little thyme or parsley Optional herb for flavor.
splash milk or a small spoon of butter Optional at the end for richness.

Method

Cooking Steps

Brown the bacon in a large soup pot over medium heat until crispy, then set aside a small handful for topping.
Add the diced onion to the remaining bacon and drippings, cook for 4 to 6 minutes until soft, then add minced garlic for the last 30 seconds.
Add the potato chunks and bay leaf, then pour in enough broth to cover everything. Bring to a gentle boil, then lower to a simmer.
Simmer the soup for 12 to 18 minutes until potatoes are tender.
Stir in the cabbage and simmer for an additional 8 to 12 minutes until it's tender but still holds its shape.
Taste and season with salt and pepper. For extra richness, add a splash of milk or a small spoon of butter. Let sit for 5 minutes before serving.

Notes

Letting the soup sit enhances the flavors. It keeps well in the fridge for 3 to 4 days and can be frozen, but larger potato chunks are recommended for freezing to maintain texture. Control the salt levels as needed.