Description
This Irish Bacon, Cabbage, and Potato Soup is a rich and creamy soup inspired by the classic Irish dish of bacon and cabbage. Made with tender potatoes, crispy bacon, and flavorful cabbage, this soup is both comforting and satisfying. Serve it with crusty bread for a perfect St. Patrick’s Day meal or a warming winter dish!
Ingredients
6 slices thick-cut bacon, chopped
1 small onion, diced
2 cloves garlic, minced
4 cups green cabbage, shredded
3 medium potatoes, diced (Yukon Gold or Russet)
4 cups chicken or vegetable broth
1 cup whole milk or heavy cream
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
1/4 tsp dried thyme
2 tbsp unsalted butter (optional, for extra richness)
Chopped fresh parsley (for garnish)
Instructions
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Cook the Bacon:
- In a large pot over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and set aside.
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Sauté the Onion & Garlic:
- In the same pot, add the diced onion and cook in the bacon fat until soft (3-4 minutes).
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
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Add the Cabbage & Potatoes:
- Add the shredded cabbage and diced potatoes to the pot. Stir to coat in the bacon fat and cook for 2-3 minutes.
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Simmer the Soup:
- Pour in the broth and add salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes, until the potatoes are tender.
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Make It Creamy:
- Stir in milk or cream, along with butter if using, and let the soup heat through for 5 minutes (do not boil).
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Serve & Garnish:
- Ladle soup into bowls, top with crispy bacon and fresh parsley, and serve warm with crusty bread!
Notes
- For Extra Heft: Add sliced carrots or leeks for more depth of flavor.
- Make It Thicker: Mash some of the potatoes with a fork before adding cream.
- Lighter Option: Use half-and-half or omit cream for a broth-based soup.