Print

Irish Bacon Cabbage and Potato Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This traditional Irish soup is hearty and comforting, featuring tender bacon, earthy potatoes, and cabbage. It’s a perfect dish for chilly days or a cozy St. Patrick’s Day celebration.

Ingredients

Scale
  • 6 slices of thick-cut bacon (or Irish back bacon), chopped
  • 1 large onion, diced
  • 2 cloves of garlic, minced
  • 3 medium potatoes (such as Yukon Gold), peeled and diced
  • 4 cups (1 liter) chicken or vegetable stock
  • 2 cups (500 ml) water
  • 2 cups (about 200 g) green cabbage, shredded
  • 1/2 cup (120 ml) heavy cream (optional, for a creamy version)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Salt and pepper to taste
  • Optional: crusty bread for serving

Instructions

  1. Cook the Bacon:
    In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.
  2. Sauté the Vegetables:
    Add the diced onion to the pot and sauté in the bacon fat until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
  3. Add the Potatoes and Stock:
    Add the diced potatoes to the pot and pour in the chicken or vegetable stock and water. Bring to a boil, then reduce the heat to a simmer. Cook for 10–15 minutes, or until the potatoes are tender.
  4. Add the Cabbage:
    Stir in the shredded cabbage and cook for another 5–7 minutes, or until the cabbage is softened.
  5. Blend (Optional):
    For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for a rustic texture. Alternatively, remove about a third of the soup, blend it, and return it to the pot.
  6. Add the Cream (Optional):
    Stir in the heavy cream for a richer, creamier soup. Season with salt and pepper to taste.
  7. Serve:
    Ladle the soup into bowls and garnish with the crispy bacon and chopped parsley. Serve hot with crusty bread on the side.

Notes

  • For an authentic Irish touch, use Irish back bacon or smoked ham instead of American-style bacon.
  • Feel free to add other vegetables like carrots or leeks for more flavor.
  • This soup can be made ahead and reheated; the flavors deepen as it sits.

Find it online: https://ukfinda.com/irish-bacon-cabbage-and-potato-soup/