If you have ever wanted to cozy up with a bowl of comfort that bursts with rich, hearty flavors, then this Irish Bacon, Cabbage, and Potato Soup Recipe is your new best friend. Combining the smoky allure of Irish bacon, the tender crispness of cabbage, and the creamy charm of potatoes all simmered to perfection, this soup offers a warm hug in every spoonful. Its wholesome ingredients come together in a way that’s both simple and soul-satisfying, making it a fantastic dish for chilly evenings or anytime you crave a taste of Ireland in your kitchen.
Ingredients You’ll Need
This Irish Bacon, Cabbage, and Potato Soup Recipe calls for ingredients that are humble yet essential, each playing a vital role in creating its comforting texture and authentic flavor. From the buttery base to the perfectly tender vegetables and savory bacon, every component has its own job to do.
- 2 tablespoons butter: Adds a rich, creamy foundation to sauté the aromatics and deepen the soup’s flavor.
- 1 medium onion, diced: Brings a natural sweetness and depth as it softens during cooking.
- 2 cloves garlic, minced: Provides a warm, aromatic kick that enhances the overall taste.
- 4 cups chicken broth: Acts as a flavorful, savory liquid base for the soup’s heartiness.
- 2 cups water: Helps balance the broth and ensures the potatoes and cabbage cook perfectly.
- 4 medium potatoes, peeled and diced: Give the soup its creamy, comforting texture once tender.
- 4 cups cabbage, shredded: Adds a lovely tender crunch and characteristic earthiness to the dish.
- 8 ounces Irish bacon, diced: Brings smoky richness and meaty bites that make the soup special.
- 1 teaspoon salt: Essential for seasoning and bringing out all the natural flavors.
- 1/2 teaspoon black pepper: Adds a gentle heat and subtle complexity.
- 1/2 teaspoon dried thyme: Offers an herbal hint that complements the cabbage wonderfully.
- 1/4 teaspoon crushed red pepper flakes: Delivers just the right touch of warmth without overpowering.
- 1/2 cup heavy cream: Enriches the soup, making it silky-smooth and luxuriously satisfying.
How to Make Irish Bacon, Cabbage, and Potato Soup Recipe
Step 1: Melt the Butter and Sauté Onion
Start by melting the butter in a large pot over medium heat. Once melted, add the diced onion and cook until it’s soft and translucent, about five minutes. This step builds the flavor base with sweetness and richness, gently coaxing out the onion’s natural sugars.
Step 2: Add Garlic and Build Aroma
Next, stir in the minced garlic, cooking for just another minute until fragrant. Garlic awakens the senses and sets the stage for the hearty flavors that will follow, but be careful not to let it brown—it should be just fragrant.
Step 3: Combine Broth and Water
Pour in the chicken broth and water, stirring to mix everything together well. This combination creates the perfect cooking liquid, balancing flavor with just enough hydration for the potatoes and cabbage.
Step 4: Simmer Potatoes
Add the peeled and diced potatoes to the pot and bring the liquid to a simmer over medium-high heat. Once simmering, reduce the heat to medium-low and let it cook gently for around 15 minutes, allowing the potatoes to start becoming tender and soaking up the savory broth.
Step 5: Add Cabbage and Irish Bacon
Stir in the shredded cabbage and diced Irish bacon, making sure each piece is evenly distributed throughout the pot. The cabbage will soften beautifully while retaining a hint of texture, and the Irish bacon infuses the soup with its signature smoky, meaty notes.
Step 6: Season the Soup
Sprinkle in the salt, black pepper, dried thyme, and crushed red pepper flakes, then stir well to incorporate all the spices evenly. These seasonings tie the ingredients together, providing warmth and complexity that make each bite memorable.
Step 7: Final Simmer and Add Cream
Allow the soup to simmer for another 10 to 15 minutes or until the potatoes are tender and everything is harmoniously cooked. Finally, stir in the heavy cream and cook for an additional five minutes to heat through and marry the creamy texture with the savory broth.
Step 8: Taste and Adjust
Before serving, taste your soup and adjust seasoning as needed with extra salt, pepper, or a pinch more thyme. This step ensures every spoonful is perfectly balanced and bursting with flavor.
How to Serve Irish Bacon, Cabbage, and Potato Soup Recipe
Garnishes
For the finishing touch, garnish your bowl with a sprinkle of extra crispy bacon bits or a few fresh thyme leaves. Not only do these add appealing visual contrast, but they elevate the flavor with extra texture and herbaceous brightness.
Side Dishes
This soup pairs delightfully with rustic crusty bread or a warm soda bread roll to soak up every last drop. A simple green salad can also complement the richness, providing a fresh, crisp partner to the creamy warmth of the soup.
Creative Ways to Present
If you want to impress, serve the soup in individual bread bowls or rustic ceramic mugs for a charming, cozy presentation. Offering a side of sharp cheddar cheese or a drizzle of smoked paprika oil can also add an exciting gourmet flair.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Irish Bacon, Cabbage, and Potato Soup in an airtight container in the refrigerator for up to four days. The flavors often deepen overnight, making the next-day meal even more satisfying.
Freezing
This soup freezes well; just transfer cooled soup into freezer-safe containers or bags. Freeze for up to three months, and when ready, thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat the soup over low to medium heat, stirring occasionally to prevent sticking. If the soup thickens too much, add a splash of water or broth to bring back a smooth, spoonable consistency without losing any deliciousness.
FAQs
Can I substitute regular bacon for Irish bacon in the recipe?
Absolutely! While Irish bacon lends a slightly different flavor and texture, regular bacon can be a tasty alternative that still brings the smoky savoriness needed for this soup.
Is it possible to make this soup vegetarian?
Yes, simply swap out the Irish bacon for smoked paprika or liquid smoke to replicate the smoky flavor, and replace chicken broth with vegetable broth for a vegetarian-friendly version.
How thick should the soup be?
This soup is meant to be hearty but still spoonable—think creamy with tender chunks of potatoes and cabbage, not broth-thin. Adjust with cream or broth to get your preferred consistency.
Can I prepare the soup in a slow cooker?
You can! Sauté the onions and garlic first, then add all ingredients except the cream to the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, adding the cream right before serving.
What can I use if I don’t have heavy cream?
Half-and-half or whole milk can work as substitutes, though the soup will be a bit less rich. For a dairy-free option, try coconut milk for a unique twist.
Final Thoughts
This Irish Bacon, Cabbage, and Potato Soup Recipe is more than just a meal—it’s a comforting tradition that wraps you in warmth with every spoonful. Whether you’re feeding family or looking for a soul-soothing dish on a chilly day, this recipe is sure to become a beloved favorite in your kitchen. Go ahead and try it—you might find it’s exactly the kind of hearty hug you’ve been craving.
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Irish Bacon, Cabbage, and Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
Description
This Irish Bacon Cabbage and Potato Soup is a comforting and hearty dish that combines tender diced potatoes, shredded cabbage, and savory Irish bacon in a creamy broth. Perfect for warming up on chilly days, this soup features a blend of aromatic vegetables, flavorful spices, and a touch of heavy cream for richness.
Ingredients
Soup Base
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
Vegetables
- 4 medium potatoes, peeled and diced
- 4 cups cabbage, shredded
Meat
- 8 ounces Irish bacon, diced
Seasonings & Cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup heavy cream
Instructions
- Melt Butter: In a large pot, melt the butter over medium heat to create the base for sautéing the vegetables.
- Sauté Onion: Add the diced onion to the pot and cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional minute so it becomes fragrant without burning.
- Add Liquids: Pour in the chicken broth and water, stirring well to combine with the onion and garlic mixture.
- Add Potatoes: Add the diced potatoes to the pot and increase the heat to medium-high to bring the soup to a simmer.
- Simmer Potatoes: Once simmering, reduce the heat to medium-low and cook for about 15 minutes until the potatoes begin softening.
- Add Cabbage: Stir in the shredded cabbage evenly throughout the soup for even cooking.
- Add Irish Bacon: Mix in the diced Irish bacon, distributing it well so its flavor infuses the soup.
- Season Soup: Add salt, black pepper, dried thyme, and crushed red pepper flakes, stirring to blend the spices uniformly.
- Continue Simmering: Let the soup simmer for another 10 to 15 minutes until the potatoes are tender and the cabbage softens.
- Add Cream: Stir in the heavy cream once the vegetables are cooked thoroughly to enrich the soup.
- Heat Through: Cook for an additional 5 minutes to allow the flavors to meld and the soup to warm fully.
- Adjust Seasoning: Taste the soup and add more salt, pepper, or spices if desired to enhance flavor.
- Serve: Ladle the soup into bowls and garnish with extra bacon if desired. Serve hot and enjoy the comforting, hearty flavors.
Notes
- For a thicker consistency, partially mash some of the potatoes before adding the cabbage.
- Irish bacon can be substituted with thick-cut smoked bacon or pancetta if unavailable.
- Adjust the amount of crushed red pepper flakes to suit your preferred spice level.
- Use low-sodium chicken broth to control the salt content if desired.
- This soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
