Irish Bacon, Cabbage, and Potato Soup

A comforting soup made with smoky bacon, tender cabbage, and creamy potatoes, perfect for chilly months.

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course, Soup

Cuisine Irish

Servings servings

Calories 350 kcal

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)

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.

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.

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.

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.

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.

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.

Ladle the soup into bowls, garnish with parsley and crispy bacon. Serve warm with crusty bread.

For creaminess, use an immersion blender. Adjust texture by choosing how much stock you add. Can substitute with ham or pancetta for variation.

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 4gSugar: 3g

Keyword Bacon Soup, Cabbage Soup, Comfort Food, Irish Soup, Potato Soup

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