Irish Bacon Cabbage Potato Soup

This hearty Irish bacon cabbage and potato soup has been my ultimate cold-weather comfort food since I discovered it during a particularly dreary winter. The combination of smoky bacon, tender cabbage, and creamy potatoes creates a truly satisfying meal that honors traditional Irish cooking while being incredibly simple to prepare.

I first made this soup after returning from a trip to Ireland where I fell in love with their rustic cooking. The first spoonful transported me right back to that cozy pub in Dublin, and now it's become a staple in my home whenever temperatures drop.

Ingredients

• Bacon: Choose thick-cut bacon for more robust flavor and better texture. The smokiness infuses throughout the entire soup.
• Onion and garlic: These aromatics form the flavor foundation. Look for firm onions without soft spots.
• Chicken broth: Use homemade if possible for the best flavor, but a good quality store-bought works well too.
• Potatoes: Yukon Golds are ideal here for their buttery texture and how they slightly break down to thicken the soup.
• Cabbage: Fresh green cabbage works best. Select heads that feel heavy for their size with crisp leaves.
• Carrot: Adds subtle sweetness and beautiful color contrast. Choose firm carrots with vibrant color.
• Herbs and seasonings: Simple salt, pepper and thyme enhance without overpowering the delicate flavor balance.
• Heavy cream: Optional but recommended for luxurious richness. At room temperature it incorporates better.
• Green onions: The fresh, bright finish that brings everything together. Look for perky stems with no wilting.

Step-by-Step Instructions

Render the Bacon:

Cook chopped bacon in a large pot over medium heat until perfectly crispy, about 8 minutes. This creates the flavor foundation for the entire soup. Remove bacon but keep all that precious bacon fat in the pot as it will flavor everything else.

Sauté the Aromatics:

Add diced onion and minced garlic to the bacon fat and cook until translucent and fragrant, about 5 minutes. Do not brown them as this will create bitter notes in the final soup.

Build the Base:

Add chicken broth, diced potatoes, carrot, salt, pepper, and thyme. Bring to a gentle boil then reduce to maintain a steady simmer. The potatoes need about 15 minutes to become fork-tender but not falling apart.

Incorporate Cabbage and Bacon:

Add shredded cabbage and reserved bacon back to the pot. The cabbage needs just 10 minutes to soften while maintaining some texture. This prevents that overcooked cabbage smell that can overwhelm a kitchen.

Finish and Enrich:

Stir in heavy cream if using, which transforms the soup from rustic to luxurious. Let it simmer gently for 2 more minutes to bring all flavors together. Taste and adjust seasoning as cabbage can sometimes need more salt than expected.

Garnish and Serve:

Ladle into warmed bowls and top with fresh green onions for a pop of color and fresh flavor that balances the richness perfectly.

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My grandmother always insisted on using the outer cabbage leaves that most people discard, claiming they had the most flavor. When I started making this soup, I followed her advice and discovered she was absolutely right. Those slightly tougher outer leaves break down beautifully during cooking and add incredible depth to the broth.

Make It Your Own

This soup welcomes customization based on what you have available. Replace the bacon with ham or even corned beef for a different spin. For vegetarians, omit the meat entirely and use vegetable broth plus a dash of smoked paprika to maintain that depth of flavor. The heavy cream can be substituted with full-fat coconut milk for a dairy-free version that still provides richness.

Storage Information

This soup keeps beautifully in the refrigerator for up to 4 days, with flavors actually improving after the first day. Store in airtight containers after completely cooling. When reheating, do so gently on the stovetop, adding a splash of broth if it has thickened too much. I do not recommend freezing this soup as both the potatoes and cabbage can change texture when thawed.

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Serving Suggestions

In Ireland, this soup would traditionally be served with brown soda bread slathered with salted butter. Other excellent accompaniments include a simple green salad with vinaigrette to cut through the richness or even a glass of crisp hard cider. For a complete meal, consider serving smaller portions as a starter before roast chicken or lamb.

Irish Heritage Notes

This soup represents the practical nature of Irish cooking, where simple ingredients transform into something greater than the sum of their parts. Historically, bacon and cabbage was a common Irish meal that replaced the more expensive corned beef. In many Irish homes, this combination was boiled together as a one-pot meal, but this soup version creates a more nuanced flavor profile while honoring the same traditional ingredients.

Frequently Asked Questions About the Recipe

→ What type of bacon works best for this soup?

Traditional Irish bacon or smoked bacon provides the most authentic flavor. Irish bacon (also called back bacon) is leaner than American-style bacon and comes from the back of the pig rather than the belly. If you can't find Irish bacon, any good quality smoked bacon will work well.

→ Can I make this soup ahead of time?

Yes, this soup actually improves with time as the flavors meld together. You can make it 1-2 days ahead and refrigerate. Reheat gently on the stovetop, adding a splash of broth if needed to adjust the consistency. Just wait to add the cream until reheating.

→ How can I make this soup vegetarian?

To make a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth. For smokiness, add 1 teaspoon of smoked paprika or a few drops of liquid smoke. You could also add 1-2 tablespoons of olive oil to replace the fat from the bacon.

→ What type of potatoes work best in this soup?

Yukon Gold or russet potatoes work excellently in this soup. Yukon Golds hold their shape well while still breaking down slightly to add thickness. Russets will break down more, creating a slightly creamier texture. Waxy potatoes like red potatoes will also work if you prefer chunks that hold their shape completely.

→ Can I freeze this cabbage and potato soup?

Yes, but for best results, freeze it before adding the cream. Dairy-based soups can sometimes separate when frozen and reheated. Allow the soup to cool completely, then freeze in airtight containers for up to 3 months. When reheating, thaw overnight in the refrigerator, then heat gently on the stovetop and add fresh cream if desired.

→ What can I serve with this soup?

Traditional Irish soda bread is the perfect accompaniment to this soup. Other great options include crusty bread, buttermilk biscuits, or a simple side salad with vinaigrette. A glass of Irish stout or ale would also complement the flavors nicely for an authentic Irish meal experience.