When the weather turns chilly and you’re craving something warm and satisfying, this Irish Bacon, Cabbage, and Potato Soup will hit the spot. Packed with hearty vegetables and rich, smoky Irish bacon, this soup brings classic flavors straight from the Emerald Isle to your kitchen. Whether you’re looking to celebrate St. Patrick’s Day or just want a cozy, flavorful meal, this soup is sure to please. The blend of crispy bacon, tender cabbage, and potatoes simmered in a savory broth makes it a true comfort dish!

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Why You’ll Love This Recipe

Classic Irish Comfort: This soup combines the simple, rustic ingredients of Irish cuisine into a delicious, soul-warming meal.
Perfect for Cold Weather: With hearty potatoes, cabbage, and bacon, this soup is filling and satisfying, ideal for cold evenings.
Easy One-Pot Meal: Everything cooks together in one pot, making it not only delicious but also simple to prepare and clean up.
Rich, Smoky Flavor: The Irish bacon brings a depth of smoky, salty goodness that elevates this soup into a flavorful masterpiece.

Ingredients You’ll Need

6 slices of Irish bacon or thick-cut bacon, diced: The star of this soup, giving it that irresistible smoky flavor. Irish bacon has a bit more meat than traditional American bacon, making it extra hearty.
1 large onion, chopped: Adds sweetness and depth to the soup.
4 cups chicken broth: Provides a savory base for the soup. Use homemade or store-bought, but opt for low-sodium to control the salt levels.
2 large potatoes, peeled and diced: Potatoes are a staple in Irish cooking, and they give the soup body and creaminess.
4 cups cabbage, chopped: The cabbage adds texture and a slight sweetness that pairs perfectly with the bacon.
2 cloves garlic, minced: Adds a burst of flavor to the soup.
Salt and pepper to taste: Simple seasonings that enhance the flavors of the ingredients.
2 tablespoons olive oil or butter: Used for sautéing the bacon and vegetables.
Fresh parsley for garnish (optional): Adds a touch of color and freshness to the finished dish.

Step-by-Step Instructions

1. Cook the Bacon

In a large pot, heat 2 tablespoons of olive oil or butter over medium heat. Once hot, add the 6 slices of diced Irish bacon. Cook until the bacon becomes crispy and the fat has rendered. This will take about 5-7 minutes. Once done, use a slotted spoon to remove the bacon from the pot and set it aside. Leave the bacon fat in the pot to build flavor for the rest of the soup.

2. Sauté the Onion and Garlic

In the same pot, add the 1 large chopped onion and 2 cloves of minced garlic to the rendered bacon fat. Sauté for about 3-4 minutes, or until the onion becomes soft and translucent. Stir occasionally to prevent burning. The onion and garlic will absorb all that smoky bacon flavor, making the soup extra delicious.

3. Add the Potatoes and Broth

Next, stir in the 2 large peeled and diced potatoes. Pour in 4 cups of chicken broth, making sure the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 10 minutes, or until the potatoes are tender when pierced with a fork.

4. Add the Cabbage and Bacon

Once the potatoes are tender, add the 4 cups of chopped cabbage to the pot, along with the cooked bacon that you set aside earlier. Stir everything together, and season with salt and pepper to taste. Let the soup simmer for another 5-7 minutes, or until the cabbage has softened but still retains a bit of texture.

5. Garnish and Serve

Ladle the soup into bowls and, if desired, garnish with freshly chopped parsley for a pop of color and brightness. Serve hot and enjoy the heartwarming flavors of this traditional Irish dish.

Tips for the Best Irish Bacon, Cabbage, and Potato Soup

Choose the Right Bacon: If you can’t find Irish bacon, thick-cut American bacon works as a substitute. You can also use pancetta for a similar meaty, salty flavor.
Don’t Overcook the Cabbage: Keep an eye on the cabbage as it simmers. You want it to be tender but not mushy, so make sure to cook it just until it softens.
Customize the Veggies: Feel free to add other vegetables like carrots, celery, or even leeks to enhance the flavor and make the soup even more nutritious.
Adjust the Consistency: If you prefer a thicker soup, you can mash some of the potatoes with the back of a spoon or blend a portion of the soup before adding the cabbage and bacon back in.

Customization Ideas

Add Some Spice: If you like a little heat, sprinkle in some red pepper flakes or add a dash of hot sauce when serving.
Creamy Twist: For a creamier version of the soup, stir in a splash of heavy cream or half-and-half during the last few minutes of cooking.
Smoked Sausage: Swap out the bacon for smoked sausage or kielbasa for a different flavor profile that still pairs beautifully with the cabbage and potatoes.

Frequently Asked Questions

Can I Make This Soup in Advance?

Yes! In fact, the flavors will develop even more if you make the soup a day ahead. Store it in an airtight container in the fridge, and simply reheat it on the stove when you’re ready to serve.

Can I Freeze This Soup?

Absolutely. This soup freezes well, although the texture of the potatoes might become slightly grainy after thawing. To freeze, allow the soup to cool completely, then transfer it to a freezer-safe container. It will keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.

How Do I Reheat Leftovers?

You can reheat leftovers on the stovetop over medium heat until warmed through. If the soup has thickened too much in the fridge, add a little extra chicken broth or water to loosen it up.

Nutritional Information (Per Serving)

Calories: 320 kcal
Protein: 14g
Carbohydrates: 20g
Fat: 22g