This hearty Irish Bacon, Cabbage, and Potato Soup is a comforting dish perfect for chilly days. It combines savory bacon, tender potatoes, and sweet carrots in a flavorful broth, making it a delightful meal that celebrates the simplicity and richness of traditional Irish cuisine.
Ingredients
- 6 slices of Irish bacon or thick-cut bacon, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 3 large potatoes, peeled and diced
- 3 cups green cabbage, shredded
- 1 cup carrots, sliced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste
- 1 cup heavy cream (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Bacon:
- In a large pot or Dutch oven, cook the diced bacon over medium heat until it is crisp.
- Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- Sauté Onions and Garlic:
- Add the chopped onion to the pot with the bacon drippings.
- Sauté until the onion is translucent, about 5 minutes.
- Add the minced garlic and sauté for another minute until fragrant.
- Add Broth and Potatoes:
- Pour in the chicken broth and add the diced potatoes.
- Bring to a boil, then reduce the heat and simmer for about 10 minutes.
- Add Cabbage and Carrots:
- Add the shredded cabbage, sliced carrots, bay leaf, dried thyme, and black pepper to the pot.
- Continue to simmer for another 15-20 minutes, or until the vegetables are tender.
- Optional Cream Addition:
- If you prefer a creamier soup, stir in the heavy cream and heat through without boiling.
- Season and Garnish:
- Taste the soup and adjust the seasoning with salt and additional pepper if needed.
- Remove the bay leaf.
- Serve:
- Ladle the soup into bowls and garnish with the cooked bacon and chopped fresh parsley.
Helpful Tips
- Bacon Alternatives: If Irish bacon is unavailable, thick-cut regular bacon or pancetta can be used as substitutes.
- Texture Variation: For a chunkier soup, consider adding more vegetables or leaving the potatoes in larger pieces.
- Herb Enhancements: Fresh thyme or rosemary can add a robust flavor; add these towards the end of cooking.
FAQs
- Can I use a different type of broth?
- Yes, vegetable broth or beef broth can be used if preferred.
- How can I make this soup vegetarian?
- Omit the bacon and use vegetable broth. Add a tablespoon of olive oil to sauté the onions and garlic.
- Can I freeze this soup?
- Yes, this soup freezes well. Omit the cream before freezing, and add it after reheating.
Serving Suggestions
- Serve with crusty bread or Irish soda bread for dipping.
- Pair with a simple green salad for a complete meal.
Servings
- This recipe serves 4-6 people.
Time
- Preparation Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Enjoy the comforting flavors of this traditional Irish soup, perfect for any time of year!
Recipe Card
Irish Bacon, Cabbage, and Potato Soup
This hearty Irish Bacon, Cabbage, and Potato Soup is a comforting dish perfect for chilly days. It combines savory bacon, tender potatoes, and sweet carrots in a flavorful broth, making it a delightful meal that celebrates the simplicity and richness of traditional Irish cuisine.
Ingredients
- – 6 slices of Irish bacon or thick-cut bacon diced
- – 1 large onion chopped
- – 2 cloves garlic minced
- – 4 cups chicken broth
- – 3 large potatoes peeled and diced
- – 3 cups green cabbage shredded
- – 1 cup carrots sliced
- – 1 bay leaf
- – 1 teaspoon dried thyme
- – 1/2 teaspoon black pepper
- – Salt to taste
- – 1 cup heavy cream optional
- – Fresh parsley chopped (for garnish)
Instructions
Cook the Bacon
- – In a large pot or Dutch oven, cook the diced bacon over medium heat until it is crisp.
- – Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
Sauté Onions and Garlic
- – Add the chopped onion to the pot with the bacon drippings.
- – Sauté until the onion is translucent, about 5 minutes.
- – Add the minced garlic and sauté for another minute until fragrant.
Add Broth and Potatoes
- – Pour in the chicken broth and add the diced potatoes.
- – Bring to a boil, then reduce the heat and simmer for about 10 minutes.
Add Cabbage and Carrots
- – Add the shredded cabbage, sliced carrots, bay leaf, dried thyme, and black pepper to the pot.
- – Continue to simmer for another 15-20 minutes, or until the vegetables are tender.
Optional Cream Addition
- – If you prefer a creamier soup, stir in the heavy cream and heat through without boiling.
Season and Garnish
- – Taste the soup and adjust the seasoning with salt and additional pepper if needed.
- – Remove the bay leaf.