Description
This Irish Bacon, Cabbage, and Potato Soup is a hearty and comforting dish inspired by classic Irish flavors. Smoky bacon, tender potatoes, and sweet cabbage come together in a rich, savory broth to create a soul-warming meal perfect for cold nights or a St. Patrick’s Day celebration. Simple ingredients, bold flavors, and easy preparation make this a go-to recipe for any occasion.
Ingredients
- ½ pound (approximately 2 medium) potatoes, washed
- ½ pound bacon, cut into quarter-inch pieces
- 1 onion, finely chopped
- 1 carrot, peeled and finely sliced
- 4 to 5 cups chicken stock
- 1 bay leaf
- ½ head of cabbage, roughly chopped
- Kosher salt and freshly cracked black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Wash and microwave the potatoes for 7–8 minutes until slightly tender. Let them cool, then peel and cut into medium-sized chunks.
- In a large pot, cook the bacon over medium-low heat until crispy. Remove the bacon and drain on a paper towel, leaving 2 tablespoons of rendered fat in the pot.
- Add the chopped onion and sliced carrot to the pot. Sauté for about 5–7 minutes until softened.
- Pour in the chicken stock and add the bay leaf, chopped cabbage, diced potatoes, and cooked bacon. Stir well.
- Bring the soup to a boil, then reduce heat to a simmer. Let it cook for 20–25 minutes until the potatoes and cabbage are tender.
- Remove the bay leaf, season with salt and pepper to taste, and serve garnished with fresh parsley.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm over low heat, adding a splash of broth if needed.
- Freezing: For best results, freeze without the potatoes and add fresh ones when reheating.
- Serving Suggestions: Pair with Irish soda bread or a slice of crusty baguette for a complete meal.
- Variations: Add leeks, parsnips, or a splash of cream for a richer texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: Irish