Irish Bacon, Cabbage, and Potato Soup is a hearty and comforting dish that brings together tender chunks of bacon, soft cabbage, and creamy potatoes in a warm, flavorful broth. It feels like a big, cozy hug on a chilly day, with just the right mix of smoky and mild flavors.
I love making this soup when I want something simple but satisfying. The bacon adds a nice smokiness that really lifts the soup, while the cabbage and potatoes make it filling and nourishing. I usually cook it slow and easy to let all the flavors blend together, and I find it’s even better the next day.
One of my favorite ways to serve this soup is with a slice of crusty bread on the side, perfect for dipping. It’s a great family meal that’s easy to put together, and I always feel like it brings a little taste of Ireland right to my kitchen. Plus, it’s a fantastic way to use up leftover bacon or ham, so nothing goes to waste!
Key Ingredients & Substitutions
Irish Bacon: This gives the soup its smoky, meaty flavor. If you can’t find Irish bacon, thick-cut smoked bacon or pancetta work well. For a milder taste, try lean ham.
Cabbage: Green cabbage is classic here. It softens nicely but still holds shape. You can swap for savoy cabbage if you prefer a delicate texture or kale for a twist.
Potatoes: Use starchy potatoes like Russets for a creamy texture as they cook down. Yukon Gold is a great all-rounder too, with a buttery flavor and slight firmness.
Broth: Chicken broth adds richness, but vegetable broth makes it vegetarian-friendly. For an even deeper taste, try beef broth or homemade stock.
How Do You Get the Best Flavor When Cooking the Bacon and Vegetables?
Start by cooking the bacon in your pot over medium heat until browned and a bit crisp. This releases smoky fat that flavors the soup. Don’t pour off all the fat; keep some to sauté the onions and carrots.
- Add the onions and carrots to the bacon fat and cook until soft and translucent. This builds a sweet, aromatic base.
- Then stir in garlic for a brief minute to avoid burning but let it bloom.
- Adding potatoes and cabbage after softening the aromatics ensures they absorb the bacon flavor as they cook.
- Simmering gently lets the soup’s flavors blend without turning the cabbage mushy.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and letting flavors meld.
- Sharp knife – helps you chop bacon, veggies, and cabbage safely and quickly.
- Cutting board – gives you a stable surface for chopping ingredients.
- Wooden spoon or heatproof spatula – great for stirring without scratching your pot.
- Measuring cups and spoons – useful for adding the right amount of broth and spices.
Flavor Variations & Add-Ins
- Swap Irish bacon for smoked sausage for a spicier, heartier soup.
- Add leeks along with onions for a sweeter, more delicate onion flavor.
- Stir in a handful of chopped fresh herbs like thyme or parsley at the end to brighten the taste.
- Mix in some cooked pearl barley or white beans to make the soup more filling and textured.
How to Make Irish Bacon, Cabbage, and Potato Soup?
Ingredients You’ll Need:
Main Ingredients:
- 8 oz Irish bacon or thick-cut bacon, chopped
- 1 medium onion, chopped
- 2 medium carrots, peeled and diced
- 3 cups green cabbage, chopped into bite-sized pieces
- 3 medium potatoes, peeled and diced
- 6 cups chicken or vegetable broth
- 2 cloves garlic, minced
- 1 tbsp olive oil or butter
- Salt and freshly ground black pepper, to taste
- 1 tsp dried thyme (optional)
- Fresh parsley, chopped (for garnish)
Time Needed:
This recipe takes about 10 minutes to prepare ingredients and 30 minutes to cook, for a total time of around 40 minutes. It’s a quick and easy meal for any day of the week!
Step-by-Step Instructions:
1. Cook the Bacon:
Heat olive oil or butter in a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until browned and slightly crisp. If there’s too much fat, you can remove some, but keep the flavorful drippings in the pot—they add great taste!
2. Sauté the Vegetables:
Add the chopped onion and diced carrots to the pot. Cook, stirring often, for about 5 minutes until the onions turn translucent and the carrots start to soften. Then stir in the minced garlic and cook for one minute more, until fragrant.
3. Add Potatoes and Cabbage:
Mix in the diced potatoes and chopped cabbage, stirring well to combine everything.
4. Simmer the Soup:
Pour in the chicken or vegetable broth. Add dried thyme if you like, and season lightly with salt and pepper (remember, the bacon is salty, so taste carefully). Bring the soup to a boil, then lower the heat and cover. Let it simmer gently for 25-30 minutes, or until the potatoes and cabbage are tender.
5. Serve and Enjoy:
Taste the soup and add more salt or pepper if needed. Ladle it into bowls, sprinkle with fresh parsley, and serve while hot. A slice of crusty bread on the side is perfect for dipping and soaking up all that delicious broth.
Can I Use Regular Bacon Instead of Irish Bacon?
Yes, regular thick-cut bacon works well as a substitute. Just keep in mind it may be a bit smokier or saltier, so adjust the seasoning accordingly.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen after resting. Store the soup in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
How Should I Store Leftovers?
Keep leftover soup in a sealed container in the refrigerator for up to three days. Reheat on the stove over medium-low heat, stirring occasionally to heat evenly.
Can I Freeze Irish Bacon, Cabbage, and Potato Soup?
Yes! Freeze cooled soup in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating on the stove.
