There’s something deeply comforting about a pot of Irish Bacon, Cabbage, and Potato Soup simmering on the stove — it feels like home, season after season. This soup leans on simple, hearty ingredients (bacon, cabbage, potatoes) that sing together: smoky, salty bacon; tender, sweet cabbage; and creamy, starchy potatoes make a bowl that’s both nourishing and soul-warming. It’s especially lovely in chilly months when you want something cozy and homemade. If you love potato-forward comfort dishes with a bit of smoky richness, you might also enjoy a spicier take like this Cajun potato soup for nights when you want more heat.
Ingredients & Equipment
Ingredients
- 1/2 lb bacon (cut into quarter pieces)
- 1 onion (finely chopped)
- 1/2 cabbage (roughly chopped)
- 1/2 lb potatoes (washed and diced)
- 1 carrot (peeled and finely sliced)
- 4 to 5 cups chicken stock
- 1 bay leaf
- Kosher salt and black pepper (to taste)
- Parsley (chopped, for garnish)
Notes on ingredients
- Bacon: Use thick-cut bacon if you like a meatier bite; thinner bacon crisps faster and yields more fat for sautéing. Reserve some cooked bacon to sprinkle on top for texture.
- Potatoes: Waxy potatoes (Yukon Gold) hold their shape and give a creamier soup; russets will break down more for a naturally thickened broth.
- Stock: Chicken stock gives depth; for a richer soup, use homemade stock or a good-quality store-bought one. For a lighter flavor, use vegetable stock.
- Cabbage: Green cabbage works well; for a sweeter note, try Savoy or even a bit of thinly sliced kale near the end.
Helpful equipment
- Large, heavy-bottomed pot or Dutch oven (for even heat and comfortable simmering)
- Slotted spoon (to remove and drain bacon)
- Wooden spoon or heatproof spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Optional: Immersion blender or high-speed blender (for a creamier finish), baking tray (if you choose to roast bacon or vegetables), kitchen thermometer (to check stock or safe reheating temperatures)
Tip: If you want a creamier, blended soup, an immersion blender is a quick tool to adjust texture without removing hot liquid from the pot.
In this section you’ll also find a few ideas drawn from other hearty bacon-and-potato recipes like this bacon cheddar gnocchi soup when you want to explore variations or richer builds.
Step-by-Step Instructions (with tips)
Below is a clear, easy-to-follow method using home-cook-friendly steps. Read through once before you begin so everything is prepped and ready.
Prepare ingredients
- Cut bacon into quarter pieces, finely chop the onion, roughly chop the cabbage, dice the potatoes into bite-size pieces, and peel and thinly slice the carrot. Have your chicken stock measured and bay leaf ready.
Cook the bacon
- In a large pot over medium heat, add the bacon pieces in a single layer. Cook until crispy and browned, about 5–7 minutes, stirring occasionally so the bacon cooks evenly.
- Tip: If the bacon starts to stick, a splash of water helps release the fond from the bottom of the pan.
- Remove cooked bacon with a slotted spoon and set aside on a plate lined with paper towels. Leave the rendered bacon fat in the pot — this is the flavor base.
Sauté the aromatics
- In the same pot with the bacon fat, add the finely chopped onion. Cook over medium heat for 3–4 minutes until softened and translucent.
- Add the sliced carrot and cook for another 2 minutes, stirring, to slightly caramelize the edges and deepen flavor.
Add potatoes and cabbage
- Stir in the diced potatoes and chopped cabbage. Season lightly with Kosher salt and black pepper to help draw out moisture and begin flavoring the vegetables.
- Cook for 3–4 minutes, stirring occasionally, just until they soften slightly. This step tempers raw edges and layers the flavor.
Add stock and simmer
- Pour in 4 to 5 cups of chicken stock and add the bay leaf. Increase heat until the liquid comes to a boil, then reduce heat to low and simmer gently for 15–20 minutes until potatoes and cabbage are tender when pierced with a fork.
- Tip: Less stock gives a thicker, stew-like soup; more stock makes a lighter, brothy bowl. Start with 4 cups and add more if you prefer a thinner consistency.
Finish and adjust seasoning
- Remove the bay leaf. Return the cooked bacon to the pot and stir to combine. Taste and adjust seasoning with more salt and freshly ground black pepper as needed.
- Variation: For a creamier soup, use an immersion blender to partially blend a portion of the soup directly in the pot, or transfer half to a blender and puree, then stir back in. This creates body while keeping chunks for texture.
Serve
- Ladle the soup into bowls and garnish with freshly chopped parsley and the reserved crispy bacon pieces on top. Serve warm with crusty bread or soda bread for an Irish touch.
Quick variations and kitchen tips
- Roasting vs. sautéing: For deeper flavor, roast diced potatoes and carrot on a baking tray with a drizzle of oil for 20–25 minutes at 425°F (220°C) until golden, then add them to the pot during the simmer. Roasting adds caramelization that deepens the soup’s profile.
- Smokier flavor: Use smoked bacon or add a teaspoon of smoked paprika for a subtle smoke note without extra meat.
- Vegetarian swap: Omit bacon and start with a tablespoon of olive oil and a splash of liquid smoke or smoked paprika; use vegetable stock instead. Add a cup of cooked white beans for extra protein.
- Texture control: If you want a velvety bowl, blend 1–2 cups of the finished soup, then return it to the pot. If you want it brothy, keep everything chunky and add an extra cup of stock.
- Safety note: If you use a blender, avoid filling it more than two-thirds with hot liquid; blend in batches and hold the lid with a towel to prevent steam bursts.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerator: Cool the soup to room temperature (no more than 2 hours out of the fridge). Store in airtight containers for up to 3–4 days. Reheat gently on the stove over low-medium heat until steaming; add a splash of stock or water if it looks thick.
- Portioning: Divide leftovers into single-serving containers for easy lunches or quick dinners.
Freezing
- Cool the soup completely before freezing. Portion into freezer-safe containers, leaving about 1 inch of headspace for expansion. Freeze for up to 2–3 months.
- Thaw overnight in the refrigerator before reheating. Reheat on the stovetop over medium heat, stirring occasionally. If the potatoes have absorbed too much liquid and become very soft, add more stock and gently simmer until the soup comes together.
Make-ahead
- Make the base a day in advance: Cook the bacon, sauté the aromatics, and simmer potatoes and cabbage a day ahead, then cool and refrigerate. Reheat and add fresh parsley and crispy bacon just before serving for the freshest texture.
- Finish at the last minute: If you’re entertaining, make the soup earlier and keep it warm in a low oven (200°F / 95°C) covered; crisp up a little extra bacon right before serving for crunch.
Tips for best texture after freezing
- Potatoes can become grainy after freezing; to help, undercook potatoes by a few minutes if you plan to freeze the soup, and finish cooking after thawing.
- Alternatively, use waxy potatoes (Yukon Gold) which hold up better to freezing than russets.
How to Use / Serve This Dish
Serving ideas
- Classic: Ladle into bowls and serve with thick slices of buttered soda bread or crusty sourdough. A wedge of lemon on the side brightens the flavors.
- For a heartier meal: Top with a poached egg or stir in a cup of cooked barley or pearl couscous to add bulk and chew.
- Cheese: A grating of sharp cheddar or a spoonful of crème fraîche swirled on top adds richness.
- Greens: Finish with a handful of baby spinach stirred in at the end to add color and a fresh bite.
Beverage pairings
- Beer: A malty amber ale or Irish red complements the bacon’s caramel notes.
- Wine: Choose a crisp white like a Sauvignon Blanc or a light-bodied red like Beaujolais for colder nights.
- Non-alcoholic: Warm apple cider or a freshly brewed black tea pairs nicely.
Creative variations
- Add grains: Stir in cooked farro or barley for a rustic stew-like soup.
- Creamy finish: Stir in a splash of heavy cream at the end for a richer bowl; reduce the stock slightly to keep it balanced.
- International twist: Add a teaspoon of curry powder for a warming, spiced variation that plays nicely with the bacon’s smokiness.
If you enjoy experimenting with potato soups, you may also like this creamy cheddar garlic herb potato soup for a cheesy accompaniment or inspiration.
FAQ
Q: Can I substitute ham or pancetta for the bacon?
A: Yes. Pancetta will give a similar porky richness but with a slightly different spice profile (less smoky). Leftover cooked ham or diced tinned ham also works — add it toward the end to warm through. If you use ham, consider adding a small smoky element like smoked paprika if you miss the bacon’s smokiness.
Q: How long will this soup keep in the fridge?
A: Stored in airtight containers, the soup will keep 3–4 days in the refrigerator. Reheat only what you plan to serve to preserve texture. Always reheat to steaming hot (165°F / 74°C) for safe consumption.
Q: Can I make this dairy-free or vegetarian?
A: Making it dairy-free is straightforward — the base recipe contains no dairy. For a vegetarian version, omit the bacon and use vegetable stock. Add a rounded teaspoon of smoked paprika or liquid smoke to replicate some of the bacon’s depth, and include extra aromatics like leeks or mushrooms for savory richness.
Q: My potatoes fell apart — how can I prevent that?
A: Use a firmer potato (Yukon Gold or a waxy variety) and cut them into larger chunks. Simmer gently rather than at a rolling boil to keep them intact. If you prefer a thicker soup but want chunks, partially mash a portion of the potatoes in the pot to naturally thicken the broth without breaking every piece.
Conclusion
This Irish Bacon, Cabbage, and Potato Soup is a seasonal hug in a bowl — salty, smoky bacon balanced by tender cabbage and comforting potatoes. It’s a flexible, forgiving recipe that’s perfect for weeknight dinners, casual weekends, or anytime you want something homemade and restorative. If you’re curious to see other takes on this classic flavor combination, take a look at this simple Irish Potato Soup Recipe with Bacon and Cabbage – Cooking Chat for another perspective, or compare versions in this collection like Irish Bacon, Cabbage, and Potato Soup – Taste Of Recipe to inspire tweaks and seasoning ideas. For a tried-and-true, community-tested recipe that’s been adapted many ways, here’s an option to explore further: Irish Bacon And Cabbage Soup Recipe. Give this recipe a try, share it with someone who loves cozy bowls, and enjoy the warmth it brings to the table.
Irish Bacon, Cabbage, and Potato Soup
Ingredients
Main Ingredients
- ½ lb bacon (cut into quarter pieces) Use thick-cut bacon for a meatier bite.
- 1 medium onion (finely chopped)
- ½ head cabbage (roughly chopped) Green cabbage works well; Savoy for a sweeter note.
- ½ lb potatoes (washed and diced) Waxy potatoes hold shape; russets will break down.
- 1 medium carrot (peeled and finely sliced)
- 4-5 cups chicken stock Use homemade or quality store-bought for richer flavor.
- 1 bay leaf
- Kosher salt and black pepper (to taste)
- Parsley (chopped, for garnish)
Instructions
Preparation
- Cut bacon into quarter pieces, finely chop the onion, roughly chop the cabbage, dice the potatoes into bite-size pieces, and peel and thinly slice the carrot. Measure chicken stock and have bay leaf ready.
Cook the Bacon
- In a large pot over medium heat, add the bacon pieces in a single layer. Cook until crispy and browned, about 5–7 minutes, stirring occasionally.
- Remove cooked bacon with a slotted spoon and set aside on a plate lined with paper towels. Leave the rendered bacon fat in the pot.
Sauté the Aromatics
- In the same pot with bacon fat, add the finely chopped onion. Cook over medium heat for 3–4 minutes until softened and translucent.
- Add the sliced carrot and cook for another 2 minutes, stirring, to slightly caramelize.
Add Potatoes and Cabbage
- Stir in the diced potatoes and chopped cabbage. Season with Kosher salt and black pepper.
- Cook for 3–4 minutes, stirring occasionally, until they soften slightly.
Add Stock and Simmer
- Pour in chicken stock and add bay leaf. Increase heat until it comes to a boil, then reduce to low and simmer for 15–20 minutes until tender.
Finish and Adjust Seasoning
- Remove bay leaf. Return the cooked bacon to the pot and stir to combine. Taste and adjust seasoning.
- For a creamier soup, partially blend a portion of the soup or transfer half to a blender and puree, then stir back in.
Serve
- Ladle the soup into bowls, garnish with parsley and crispy bacon. Serve warm with crusty bread.
