Warm, rustic, and full of old-world charm, this hearty Irish soup brings together crispy bacon, tender cabbage, buttery potatoes, and sweet carrots in a savory broth. It’s simple, satisfying comfort food perfect for cold days or cozy evenings.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Calories: 320 kcal per bowl
Ingredients
- ½ lb bacon, cut into quarter-inch pieces
- 1 onion, finely chopped
- ½ head cabbage, roughly chopped
- ½ lb potatoes, washed and diced
- 1 carrot, peeled and thinly sliced
- 4–5 cups chicken stock
- 1 bay leaf
- Kosher salt and black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Cook the Bacon
In a large soup pot or Dutch oven, cook the bacon over medium heat for 5–7 minutes, until browned and crispy.
Remove the bacon with a slotted spoon and set aside. Leave the rendered bacon fat in the pot. - Sauté the Vegetables
Add the chopped onion to the bacon fat and cook for 3–4 minutes, until softened.
Stir in the sliced carrot and cook for another 2 minutes. - Add Cabbage and Potatoes
Add the chopped cabbage and diced potatoes. Season with a pinch of salt and black pepper.
Cook for 3–4 minutes, stirring occasionally, to slightly soften the vegetables. - Simmer the Soup
Pour in the chicken stock and add the bay leaf. Bring the soup to a boil, then reduce heat to low and simmer gently for 15–20 minutes, or until the potatoes and cabbage are tender. - Finish and Serve
Return the cooked bacon to the pot and stir to combine. Taste and adjust seasoning if necessary.
Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot.
Notes
- For deeper flavor, you can substitute half of the chicken stock with beef broth.
- This soup pairs beautifully with a slice of warm soda bread or crusty buttered toast.
Irish Bacon, Cabbage, and Potato Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Warm, rustic, and full of old-world charm, this hearty Irish soup brings together crispy bacon, tender cabbage, buttery potatoes, and sweet carrots in a savory broth. It’s simple, satisfying comfort food perfect for cold days or cozy evenings.
Ingredients
-
½ lb bacon, cut into quarter-inch pieces
-
1 onion, finely chopped
-
½ head cabbage, roughly chopped
-
½ lb potatoes, washed and diced
-
1 carrot, peeled and thinly sliced
-
4–5 cups chicken stock
-
1 bay leaf
-
Kosher salt and black pepper, to taste
-
Chopped fresh parsley, for garnish
Instructions
-
Cook the Bacon
In a large soup pot or Dutch oven, cook the bacon over medium heat for 5–7 minutes, until browned and crispy.
Remove the bacon with a slotted spoon and set aside. Leave the rendered bacon fat in the pot. -
Sauté the Vegetables
Add the chopped onion to the bacon fat and cook for 3–4 minutes, until softened.
Stir in the sliced carrot and cook for another 2 minutes. -
Add Cabbage and Potatoes
Add the chopped cabbage and diced potatoes. Season with a pinch of salt and black pepper.
Cook for 3–4 minutes, stirring occasionally, to slightly soften the vegetables. -
Simmer the Soup
Pour in the chicken stock and add the bay leaf. Bring the soup to a boil, then reduce heat to low and simmer gently for 15–20 minutes, or until the potatoes and cabbage are tender.
-
Finish and Serve
Return the cooked bacon to the pot and stir to combine. Taste and adjust seasoning if necessary.
Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot.
Notes
-
For deeper flavor, you can substitute half of the chicken stock with beef broth.
-
This soup pairs beautifully with a slice of warm soda bread or crusty buttered toast.