Irish Bacon, Cabbage, and Potato Soup Recipe

If you’re looking for a soul-warming meal that celebrates Celtic comfort and hearty flavors, Irish Bacon, Cabbage, and Potato Soup is about to become your go-to bowl of coziness. This beloved Irish classic starts with the irresistible aroma of crispy bacon, mingling with sweet onions, tender cabbage, and creamy potatoes in a savory chicken broth. Every spoonful delivers those familiar rustic notes—earthy veggies, a gentle hint of smoke from the bacon, and just enough fresh herbs to brighten up the finish. Whether you have a soft spot for old-fashioned recipes or just need something truly satisfying, making a pot of Irish Bacon, Cabbage, and Potato Soup is guaranteed to bring a touch of Emerald Isle magic to your kitchen.

Ingredients You’ll Need

This recipe shines because of its simplicity: each ingredient plays a starring role in delivering big flavors and that irresistible homemade touch. Be sure to use quality bacon and a good chicken stock, and don’t skimp on the fresh parsley—it add brightness right at the end!

• Bacon: Choose thick-cut or Irish-style bacon for smokiness and rich, savory notes that anchor the soup.
• Onion: The onion forms a sweet, aromatic base that balances out the saltiness of the bacon.
• Cabbage: Roughly chopped cabbage gives the soup its rustic heartiness and hearty texture.
• Potatoes: Diced potatoes soak up flavor and make each spoonful creamy and comforting.
• Carrot: A single carrot brings subtle sweetness and a pop of color to brighten the bowl.
• Chicken stock: Good-quality stock ties all the elements together with extra depth and warmth.
• Bay leaf: Just one is enough to build a gentle, woodsy backdrop as everything simmers.
• Kosher salt and black pepper: Season to taste and enhance every ingredient, but go easy if your bacon is especially salty.
• Parsley: A handful of chopped parsley at the end creates the perfect fresh garnish.

How to Make Irish Bacon, Cabbage, and Potato Soup

Step 1: Crisp Up the Bacon

Start with plenty of sizzle! Place your bacon pieces in a large pot over medium heat. Cook, stirring occasionally, until the bacon is golden and crisp—this usually takes about 5 to 7 minutes. Don’t rush this step: you want those flavorful bits to render for maximum flavor. Once crisp, remove the bacon with a slotted spoon and set aside, but leave every drop of that bacon fat in the pot. It’s liquid gold for this soup!

Step 2: Build the Aromatic Base

In the same pot, add the finely chopped onion. Sauté for 3 to 4 minutes, scraping up any bacon bits clinging to the bottom—it’s all packed with flavor! Toss in the sliced carrot, then stir and cook for another 2 minutes, letting the veggies soften and sweeten. This step creates those deep, inviting undertones for the whole soup.

Step 3: Add the Veggies

Stir in the diced potatoes and roughly chopped cabbage. Give them a generous pinch of kosher salt and black pepper to draw out their flavors, and cook for about 3 to 4 minutes. The veggies only need to soften slightly here, and they’ll finish cooking in the broth.

Step 4: Pour in Stock and Simmer

It’s time to create that luscious broth! Pour in 4 to 5 cups of chicken stock—just enough to cover the vegetables comfortably. Add the bay leaf and bring the pot up to a gentle boil. Once it’s bubbling, lower the heat and let everything simmer for 15 to 20 minutes. The potatoes and cabbage should be meltingly tender but not mushy.

Step 5: Finish with Bacon

Now for the grand finale: return the crisp bacon to the pot and give everything a good stir. Taste the soup, and adjust the seasoning if needed. The flavors should be harmonious—savory, a little smoky, and oh-so-comforting.

Step 6: Serve with Parsley

Ladle the Irish Bacon, Cabbage, and Potato Soup into warm bowls. Sprinkle generously with chopped parsley for a bright, fresh finish. Serve it right away while the aroma is still swirling in the kitchen!

How to Serve Irish Bacon, Cabbage, and Potato Soup

Garnishes

A handful of fresh, chopped parsley is the classic touch, but you can get creative! Try a swirl of cream for lusciousness, or a crack of extra black pepper for gentle heat. Some freshly baked soda bread on the side wouldn’t go amiss, either.

Side Dishes

This soup is hearty enough to stand alone, but it absolutely sings with a rustic loaf of Irish brown bread or a slab of soda bread slathered in butter. If you’d like something lighter, a crisp green salad with vinaigrette balances the richness perfectly.

Creative Ways to Present

Why not ladle Irish Bacon, Cabbage, and Potato Soup into hollowed-out bread bowls for a wow factor? Or serve it in little mugs at a St. Patrick’s Day party for easy sipping. You can also top each bowl with an extra sprinkle of crumbled bacon or a dollop of sour cream for a playful twist.

Make Ahead and Storage

Storing Leftovers

Allow any leftover Irish Bacon, Cabbage, and Potato Soup to cool to room temperature before storing. Transfer to airtight containers and refrigerate for up to 3 days. The flavors deepen as it rests, making the soup even tastier the next day!

Freezing

This soup freezes quite well, although the potatoes may become a bit softer when thawed. Cool the soup completely, remove the bay leaf, and store in freezer-safe containers. Freeze for up to 2 months for best flavor and texture.

Reheating

Gently reheat the soup over medium-low heat on the stove, stirring often to prevent sticking. If it’s too thick, add a splash of chicken stock or water to loosen. For individual servings, the microwave is fine—just cover and heat in 1-minute bursts, stirring between each.

FAQs

Can I substitute the bacon with another protein?

Absolutely! While bacon brings unbeatable depth to Irish Bacon, Cabbage, and Potato Soup, you can use diced ham or leftover corned beef for a different flavor profile. Vegetarian versions with smoked paprika and extra veggies are tasty, too.

What kind of potatoes work best?

Waxy potatoes (like Yukon Gold or red potatoes) hold their shape nicely and give the soup a creamy bite. Russet potatoes will break down more, thickening the broth, so choose based on your texture preference.

Can I use vegetable stock instead of chicken stock?

Yes, vegetable stock is a great option if you’re keeping things meat-free or just prefer a lighter background flavor. The soup still tastes wonderful, though chicken stock adds a bit more richness.

Is this soup gluten-free?

Yes! Irish Bacon, Cabbage, and Potato Soup contains no flour or gluten-based thickeners, so it’s naturally gluten-free. Just be sure your stock and bacon have no added gluten-containing seasonings.

Can I double the recipe for a crowd?

Definitely—you can make a double or even triple batch of Irish Bacon, Cabbage, and Potato Soup. Just use a bigger pot, add extra simmer time if needed, and taste as you go to keep the seasoning balanced.

Final Thoughts

There’s something profoundly comforting about a steaming bowl of Irish Bacon, Cabbage, and Potato Soup—it feels like a hug from the inside out. If you’re craving a dish that’s both simple and soul-satisfying, give this recipe a try and enjoy a taste of classic Irish warmth right at home.

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