Irish Bacon Cabbage And Potato Soup Recipe

There's nothing quite like a steaming bowl of Irish Bacon, Cabbage, and Potato Soup on a chilly evening. With its rich, smoky bacon flavor, tender cabbage, and creamy potatoes, this soup is the perfect way to bring a taste of Ireland into your kitchen.

I first discovered this recipe on a trip to Dublin, where a tiny pub served the most incredible soup alongside thick slices of brown bread. One spoonful, and I was hooked! Now, this dish is a staple in my home, especially when I need something hearty yet simple to make.

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

Get ready to fall in love with this cozy and comforting soup. It's packed with flavor, incredibly easy to make, and perfect for feeding a hungry family.

First off, it's quick and easy. With just a handful of ingredients and minimal prep time, you can have this soup simmering away in under 30 minutes.

Budget-friendly and simple, this soup makes use of humble ingredients like potatoes, cabbage, and bacon—staples that won’t break the bank but still deliver a rich, satisfying meal.

Not to mention, it's incredibly hearty. The combination of potatoes and bacon gives it a filling, stick-to-your-ribs quality, making it perfect for a satisfying lunch or dinner.

And the best part? It’s full of traditional Irish flavors. The combination of smoky bacon, mild cabbage, and buttery potatoes creates a rustic dish that’s both nostalgic and delicious.

Ingredients Notes

The magic of this Irish Bacon, Cabbage, and Potato Soup lies in its simple, wholesome ingredients. Each one plays a key role in building the perfect flavor and texture.

Bacon is the star of this dish. Irish bacon (also known as back bacon) gives the soup a wonderfully smoky, meaty flavor. If you can’t find Irish bacon, thick-cut American bacon or pancetta works well too.

Potatoes provide the soup’s creamy, starchy base. Russet potatoes break down slightly during cooking, giving the broth a velvety texture, while Yukon Golds hold their shape a bit better for a chunkier consistency.

Cabbage adds a mild sweetness and a bit of texture. Green cabbage is the traditional choice, but Savoy cabbage works beautifully as well. Be sure to shred it finely for the best results.

Chicken or vegetable broth is the liquid foundation of the soup. Using a good-quality, low-sodium broth enhances the flavors without overpowering them.

Finally, a touch of heavy cream or milk (optional) can be added at the end for extra richness. It’s not always traditional, but it makes the soup extra creamy and indulgent.

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

Making this soup is as easy as it gets. Follow these simple steps to bring this comforting dish to life.

Start by heating a large pot over medium heat. Add the chopped bacon and cook until it turns crispy and golden brown. The bacon fat will infuse the soup with incredible flavor, so don’t discard it!

Next, add in the diced onion and cook until it softens and becomes translucent. The onions will absorb all that delicious bacon goodness, adding depth to the broth.

Now, stir in the potatoes and shredded cabbage. Let them cook for a couple of minutes, allowing them to soak up the flavors before adding the broth.

Pour in the broth, bring everything to a gentle boil, then reduce the heat to a simmer. Let the soup cook until the potatoes are tender and the cabbage is soft, about 20 minutes.

For an extra creamy texture, use an immersion blender to partially blend the soup, leaving some chunks for a hearty feel. If you prefer a brothier soup, simply leave it as is.

Finally, stir in a splash of cream (if using) and season with salt and pepper to taste. Ladle into bowls and serve with crusty bread for a complete meal.

Storage Options

This soup stores beautifully, making it perfect for meal prep or leftovers.

If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen, making the soup even better the next day.

For longer storage, you can freeze it for up to 3 months. Just be sure to cool it completely before transferring it to a freezer-safe container. When ready to enjoy, thaw in the fridge overnight and reheat on the stove over low heat.

To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened, add a bit of broth or water to loosen it up.

Variations and Substitutions

This soup is incredibly versatile, and you can easily customize it to suit your preferences.

If you can't find Irish bacon, substitute it with thick-cut smoked bacon, pancetta, or even ham for a similar savory flavor.

For a vegetarian version, simply omit the bacon and use vegetable broth. You can add smoked paprika or liquid smoke for a hint of that smoky flavor.

Want to add more protein? Try stirring in shredded rotisserie chicken or cooked sausage for an even heartier dish.

For a dairy-free version, skip the heavy cream and use coconut milk or an extra splash of broth instead.

And if you like a little heat, add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.

No matter how you make it, this Irish Bacon, Cabbage, and Potato Soup is a comforting classic that’s sure to become a favorite in your home. Give it a try and enjoy a warm, delicious taste of Ireland!

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