Irish Bacon Cabbage And Potato Soup Recipe

There's nothing more comforting than a warm, hearty bowl of Irish Bacon, Cabbage, and Potato Soup on a chilly evening. This traditional dish is packed with smoky bacon, tender potatoes, and sweet cabbage, all simmered in a flavorful broth that feels like a hug in a bowl.

I first fell in love with this soup during a trip to Ireland, where every bite reminded me of home-cooked meals and cozy family gatherings. Now, it’s a staple in my kitchen, especially when I want something filling yet easy to make.

Why You'll Love This Irish Bacon, Cabbage, and Potato Soup

This soup is everything you need in a satisfying meal—rich, creamy, and bursting with flavor. If you haven't tried it yet, here’s why it deserves a spot in your recipe rotation.

First, it’s incredibly easy to make. With just a handful of simple ingredients, you can have this soup ready in under an hour. No fancy techniques required!

It’s also a budget-friendly dish. Potatoes, cabbage, and bacon are inexpensive staples, making this a great option for feeding a crowd without breaking the bank.

Another reason to love this soup is its versatility. You can customize it based on what you have on hand—swap out bacon for ham, add extra veggies, or even toss in some cheese for extra creaminess.

Finally, this dish is the epitome of comfort food. Whether you’re feeling under the weather or just need something warm and nourishing, a bowl of this soup will instantly lift your spirits.

Ingredients Notes

The magic of this soup lies in its simple, wholesome ingredients. Let’s take a closer look at what makes it so special.

Bacon is the star of the show, bringing a smoky depth of flavor to the broth. I recommend using thick-cut Irish bacon if you can find it, but any high-quality bacon or pancetta will work beautifully.

Potatoes add a creamy, hearty texture to the soup. I prefer Yukon Golds because they hold their shape well while still becoming wonderfully tender. Russet potatoes will also work, but they tend to break down more, making the soup thicker.

Cabbage provides a subtle sweetness that balances out the saltiness of the bacon. Green cabbage is the traditional choice, but Savoy cabbage works well too for a slightly different texture.

Onions and Garlic form the base of the soup, infusing it with a rich, aromatic depth. Don’t rush this step—letting them cook slowly ensures maximum flavor.

For the broth, I use a combination of chicken stock and a splash of cream. The stock keeps the soup light yet flavorful, while the cream adds a hint of indulgence. If you prefer a dairy-free version, you can omit the cream entirely.

How To Make This Irish Bacon, Cabbage, and Potato Soup

Making this soup is a straightforward process, and the results are well worth the effort.

Start by cooking the bacon in a large pot over medium heat until it becomes crisp and releases its delicious fat. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot for extra flavor.

Next, add the onions and garlic to the pot and sauté them until they become soft and fragrant. The onions should turn translucent, which means they’re releasing their natural sweetness.

Now, stir in the cabbage and cook it for a few minutes until it wilts slightly. This step enhances its natural flavor and ensures it blends seamlessly into the soup.

Add the potatoes and broth, then bring everything to a gentle simmer. Let the soup cook until the potatoes are tender and easy to pierce with a fork—about 20-25 minutes.

Once the potatoes are soft, stir in the cooked bacon and a splash of cream. Let everything heat through for a few minutes, then taste and adjust the seasoning with salt and pepper as needed.

Ladle the soup into bowls and enjoy it with a thick slice of crusty bread for the ultimate comforting meal.

Storage Options

This soup stores beautifully, making it perfect for meal prep.

If you have leftovers, let the soup cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days.

For longer storage, you can freeze this soup for up to 3 months. Just be sure to leave out the cream before freezing, as dairy-based soups can sometimes separate. When ready to serve, thaw it overnight in the fridge and reheat gently on the stovetop, stirring in the cream just before serving.

Reheat individual portions in the microwave or on the stovetop, adding a splash of broth if needed to adjust the consistency.

Variations and Substitutions

This soup is incredibly flexible, so don’t be afraid to make it your own!

If you’re out of bacon, try using ham or even smoked sausage for a different flavor profile. Both add a lovely smokiness that complements the soup beautifully.

For a vegetarian version, simply omit the bacon and use vegetable broth instead of chicken stock. Adding white beans or lentils can give the soup extra protein and heartiness.

If you like a thicker soup, mash some of the potatoes with a fork before serving, or blend a portion of the soup for a creamier consistency.

Want to add more greens? Stir in a handful of kale or spinach during the last few minutes of cooking for an extra nutritional boost.

Finally, for a richer, more indulgent version, sprinkle some grated Irish cheddar over each bowl just before serving. The cheese melts into the warm soup, creating an extra layer of creamy goodness.

Experiment with different variations and make this recipe your own. However you choose to prepare it, this Irish Bacon, Cabbage, and Potato Soup is sure to become a family favorite!

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