Irish Bacon Cabbage Soup

This Irish Bacon, Cabbage and Potato Soup is my absolute comfort food go-to. I discovered this recipe during my trip to Ireland and fell in love with how the smoky bacon mingles with tender potatoes and cabbage in a rich broth. It's become my favorite way to warm up on chilly evenings.

Why I Love Making This

I adore how this soup comes together in one pot with simple ingredients from my pantry. The magic happens when the bacon flavor seeps into everything else. My family begs for this soup as soon as the weather turns cool, and I love how budget friendly it is.

What You'll Need

• Bacon: Half pound, cut into chunks. The bacon adds such amazing flavor.
• Onion: One good sized onion creates the perfect flavor base.
• Cabbage: Half a head, roughly chopped. Don't cut it too small.
• Potatoes: Half pound of your favorite kind.
• Carrot: One nice carrot adds lovely color and sweetness.
• Chicken Stock: Four to five cups make the perfect broth.
• Bay Leaf: Just one leaf works magic.
• Salt and Pepper: Season to your taste.
• Parsley: Fresh chopped parsley brightens everything up.

Kitchen Equipment

• Big Pot: I use my favorite Dutch oven for this.
• Slotted Spoon: Perfect for fishing out the bacon.
• Sharp Knife and Board: For all that chopping.
• Ladle: My wooden ladle is perfect for serving.

Start With The Bacon

Getting That Crisp

Start by cooking your bacon until it's nice and crispy. This usually takes about 5 to 7 minutes in my pot.

Save That Gold

Scoop out the bacon but leave all that delicious fat in the pot. Trust me, it's flavor magic.

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Building The Base

Softening The Onions

Pop those onions into the bacon fat and let them get soft and translucent. The smell is incredible.

Adding Carrots

Toss in your carrots and let them start soaking up all that bacon goodness.

Time For The Stars

Mix It Up

Now add your potatoes and cabbage chunks. I love watching the pot fill up with all these gorgeous ingredients.

Quick Cook

Let everything get acquainted for a few minutes before adding the broth.

The Simmer Stage

Pour In The Stock

Add your chicken stock and that bay leaf. This is where the magic starts.

Let It Bubble

Once it's boiling, turn it down and let it simmer until everything's tender. Your kitchen will smell amazing.

Bringing It All Together

Bacon's Back

Now's the time to reunite that crispy bacon with the soup.

Final Touches

Give it a taste and add more salt and pepper if needed. I usually do.

Ready To Serve

Into The Bowls

Ladle this beautiful soup into your favorite bowls. I love watching the steam rise.

The Extras

Sprinkle fresh parsley on top and grab some crusty bread. Heaven!

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Make It A Meal

My family loves this soup with thick slices of crusty bread for dunking. Sometimes I'll add a dollop of sour cream on top or sprinkle some sharp cheddar. A simple green salad on the side makes it perfect.

Keeping It Fresh

Next Day Storage

Pop leftovers in a container and they'll keep beautifully for three days in the fridge.

Warming Up

Heat it slowly on the stove, adding a splash of broth if needed.

Freezer Friendly

This soup freezes like a dream. Just thaw overnight when you're ready for round two.

Mix It Up

• No Meat Version: Skip the bacon and use veggie stock for a vegetarian soup.
• Extra Veggies: Sometimes I throw in leeks or parsnips too.
• Creamy Style: Mash some potatoes against the side of the pot for a thicker soup.

Watch Out For

• Don't Rush It: Keep the heat gentle so everything cooks evenly.
• Taste As You Go: This soup needs good seasoning to shine.
• Keep The Fat: That bacon fat is liquid gold for flavor.

My Kitchen Secrets

• Go Traditional: Irish bacon gives it that authentic taste.
• Extra Flavor Boost: A tiny splash of Worcestershire sauce works wonders.
• Fresh Herbs: Try different herbs each time you make it.

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Perfect Partners

Nothing beats dunking fresh bread in this soup. I love serving it with my homemade soda bread or a warm baguette. A simple side salad makes it feel like a proper Irish pub meal.

Quick Answers

• No Meat? Veggie stock and extra seasonings work great for a meat free version.
• Want It Richer? A splash of cream at the end is lovely.
• Short On Time? Bagged cabbage works perfectly fine.

Quick Fixes

• Too Soft Veggies? Watch your cooking time next round.
• Needs More Punch? Add a splash of vinegar or extra herbs.

Insider Tips

I always use starchy potatoes like Russets. They break down slightly and make the broth silky. Take your time with the cooking. Good soup can't be rushed.

Final Thoughts

This soup has become such a treasured recipe in my kitchen. It's the perfect blend of comfort and simplicity, bringing a taste of Ireland right to your bowl. The way the flavors come together is just magical.

Frequently Asked Questions

→ Can I make this soup ahead of time?

Yes, this soup tastes even better the next day. Store in the fridge for up to 3 days, reheating gently on the stove when ready to serve.

→ What type of potatoes work best?

Both waxy potatoes like Yukon Gold or starchy potatoes like Russets work well. Waxy potatoes hold their shape better, while starchy ones will break down slightly and help thicken the soup.

→ Can I use different types of cabbage?

Green cabbage is traditional, but you can use savoy or napa cabbage. Red cabbage isn't recommended as it will change the color of the soup.

→ How can I make it more filling?

Add more vegetables like celery or parsnips, or increase the amount of potatoes. You can also serve it with crusty Irish soda bread on the side.

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. The vegetables might be slightly softer when thawed, but the flavor remains excellent.