Irish Bacon, Cabbage, and Potato Soup
A cozy bowl that smells like home
This Irish Bacon, Cabbage, and Potato Soup delivers smoky bacon, tender cabbage, and pillowy potatoes in a simple, comforting broth—perfect for a blustery evening or a no-fuss weeknight supper. A practical tip: rendering the bacon until it’s truly crisp concentrates flavor and leaves enough fat in the pot to gently caramelize the onion for extra depth. For a quick reference to the original recipe inspiration, see this Irish bacon, cabbage, and potato classic.
What makes this recipe a keeper
This soup is fast to pull together, forgiving with measurements, and scales easily for leftovers or a crowd. The mix of textures—crispy bacon against soft potato and cabbage—keeps every spoonful interesting, while the straightforward seasoning lets pantry ingredients shine.
Small wins that matter
Quick reasons to love it
- Bacon fat adds instant, savory richness without extra butter or cream.
- Uses a single pot for easy cleanup.
- Cabbage holds texture and brightens the soup, unlike wilted greens.
- Potatoes thicken the broth naturally for a comforting mouthfeel.
How the cooking flows at a glance
Start by rendering bacon and reserving the crisp pieces. Sauté aromatics in the bacon fat, then add carrot, potatoes, and cabbage to soften. Cover with chicken stock and simmer until vegetables are tender. Stir the bacon back in, taste for seasoning, and finish with chopped parsley.
Smart prep to save time
Chop vegetables uniformly so everything cooks evenly; dice the potatoes into roughly 1/2-inch pieces. If you’re short on time, peel and dice potatoes ahead and store them in cold water to prevent browning. For extra hands-free efficiency, use a sharp chef’s knife and a stable cutting board for fast, consistent prep. For related techniques with root vegetables, you may find tips in this squash and sweet potato soup guide useful.
Ingredients
1/2 lb bacon (cut into quarter pieces), 1 onion (finely chopped), 1/2 cabbage (roughly chopped), 1/2 lb potatoes (washed and diced), 1 carrot (peeled and finely sliced), 4 to 5 cups chicken stock, 1 bay leaf, Kosher salt and black pepper (to taste), Parsley (chopped, for garnish)
Notes on ingredient choices
Choose thick-cut or regular bacon depending on how crisp you want the pieces to be; thicker cuts take longer but stay meaty. For the stock, low-sodium chicken stock gives you control over final saltiness. When selecting cabbage, a firm head of green cabbage works best because it keeps shape while simmering. If you want to swap proteins or flavors, consider using smoked ham hock for a deeper smokiness.
Step-by-step cooking directions
Start by heating a large pot over medium heat and add the quartered bacon pieces. Cook the bacon until it is crisp and browned, about 5 to 7 minutes, then lift the cooked bacon out with a slotted spoon and set it aside; leave the rendered fat in the pot. In that same pot, add the finely chopped onion and sauté for 3 to 4 minutes until softened, then add the peeled, finely sliced carrot and cook for an additional 2 minutes. Stir in the washed, diced potatoes and the roughly chopped cabbage, seasoning lightly with kosher salt and black pepper; cook everything together for 3 to 4 minutes so the vegetables begin to soften. Pour in 4 to 5 cups of chicken stock and tuck in one bay leaf; bring the pot to a boil, then lower the heat and simmer gently for 15 to 20 minutes until the potatoes and cabbage are tender. Return the reserved crispy bacon to the soup, stir to combine, taste and adjust seasoning as needed. Ladle the finished soup into bowls, garnish with freshly chopped parsley, and serve warm.
Visuals and timing to watch for
- Bacon: golden brown and crisp at the edges (5–7 minutes).
- Onions: translucent and fragrant before adding carrot (3–4 minutes).
- Potatoes and cabbage: just fork-tender after a 15–20 minute simmer.
- Final check: skim a spoonful—broth should be savory and slightly thickened from the potatoes.
For a creamy, hearty technique comparison, see the method used in this creamy sausage and tortellini soup.
How to serve this bowl
This soup is satisfying on its own but pairs wonderfully with crusty bread, soda bread, or a simple green salad for contrast. It’s also a great make-ahead lunch that warms up well.
Serving ideas
- Rustic whole-grain bread for dipping.
- A crisp fennel and apple salad to cut the richness.
- Dollop of Dijon mustard on the side for those who like a bright tang.
- Serve with a pint of your favorite beer for a pub-style meal.
How to store and reheat safely
Cool the soup quickly and refrigerate in airtight containers within two hours of cooking. It keeps well for 3–4 days in the fridge; for longer storage, freeze portions for up to 3 months.
Storage reminders
- Remove bay leaf before serving leftovers.
- Reheat gently on the stovetop to preserve texture; add a splash of stock if too thick.
- Thaw frozen portions overnight in the fridge before reheating.
Time-saving tools and technique shortcuts
A heavy-bottomed soup pot speeds up browning and provides even heat. A slotted spoon makes it easy to remove bacon while leaving fat behind. Pre-chopping vegetables or using a food processor for the onion can shave minutes off prep.
Extra kitchen tips
- Keep a ladle handy to skim excess foam or fat if desired.
- If short on fresh parsley, a sprinkle of dried Italian seasoning works in a pinch.
- Use a microplane to grate a small amount of potato for natural thickening if you want a silkier broth.
Ways to adapt the recipe
This base is flexible: make it vegetarian by omitting bacon and using mushroom or vegetable stock, or swap cabbage for kale toward the end of cooking for a different green. For a heartier meal, stir in cooked beans or barley.
Easy swaps for dietary needs
- Vegetarian: replace bacon with smoked paprika and use vegetable stock.
- Lower sodium: use low-sodium stock and taste before salting.
- Gluten-free: naturally gluten-free as written—check bacon label if concerned.
- Add protein: fold in cooked white beans or shredded rotisserie chicken.
For lighter or higher-protein soup ideas that fit specific diets, check out this list of low-calorie high-protein soups for inspiration.
Nutrition snapshot per serving (estimate)
Approximate calories: 310 kcal
Protein: 14 g
Fat: 18 g
Carbohydrates: 24 g
Serving size: about 1.5 cups
Notes on adjusting nutrition
- Reduce calories by trimming bacon or using turkey bacon.
- Increase protein by adding cooked chicken or white beans.
- Reduce fat by draining additional bacon fat before sautéing onions.
Common questions answered
Q: Can I make this soup in advance?
A: Yes. Prepare the soup, cool it quickly, and refrigerate for up to 3 days; flavors meld nicely overnight.
Q: Can I freeze the soup?
A: You can freeze in airtight containers for up to 3 months. Thaw in the refrigerator before reheating slowly on the stovetop.
Q: Will the cabbage become mushy if reheated?
A: Cabbage softens with long storage or reheating; to retain a bit more texture, slightly undercook the cabbage initially or add some fresh chopped cabbage when reheating.
Q: Can I use smoked bacon or ham instead?
A: Smoked bacon or ham will add a deeper, smokier flavor—reduce added salt to account for that.
Q: How can I make the broth richer without adding cream?
A: Let some of the potatoes break down while simmering to naturally thicken the broth; a small grated potato can also create a silky texture.
Ready when you are
Give this Irish Bacon, Cabbage, and Potato Soup a try tonight—it’s an easy, satisfying routine meal that rewards simple technique. Enjoy the warmth and the leftovers.
Irish Bacon, Cabbage, and Potato Soup
Ingredients
Method
- Heat a large pot over medium heat and add the quartered bacon pieces. Cook until crisp and browned, about 5 to 7 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- In the same pot, add the finely chopped onion and sauté for 3 to 4 minutes until softened.
- Add the peeled, finely sliced carrot and cook for an additional 2 minutes.
- Stir in the washed, diced potatoes and the roughly chopped cabbage. Season lightly with Kosher salt and black pepper; cook for 3 to 4 minutes until the vegetables begin to soften.
- Pour in 4 to 5 cups of chicken stock and add one bay leaf. Bring to a boil, then lower the heat and simmer gently for 15 to 20 minutes until the potatoes and cabbage are tender.
- Return the crispy bacon to the soup, stir to combine, taste, and adjust seasoning as needed.
- Ladle the finished soup into bowls, garnish with freshly chopped parsley, and serve warm.
