Hearty, comforting, and full of Irish tradition! This Irish Bacon, Cabbage, and Potato Soup is a rustic bowl of warmth. Tender potatoes, savory bacon, and soft cabbage come together in a creamy broth that’s perfect for cozy dinners or celebrating St. Patrick’s Day!
Ingredients
- 6 slices of Irish bacon (or thick-cut bacon), chopped
- 1 small onion, diced
- 3 medium potatoes, peeled and cubed
- 3 cups chopped green cabbage
- 4 cups chicken or vegetable stock
- 1/2 cup heavy cream (optional for creaminess)
A rich blend of earthy potatoes, smoky bacon, and tender cabbage makes this soup truly satisfying.
Instructions
- Cook the Bacon: In a large pot, cook the chopped bacon over medium heat until crisp. Remove with a slotted spoon and set aside.
- Sauté Vegetables: In the same pot, sauté the onion in the bacon drippings until soft and translucent.
- Simmer the Soup: Add the potatoes, cabbage, and stock to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until potatoes are tender.
- Blend (Optional): For a creamy texture, blend half the soup using an immersion blender.
- Add Cream and Bacon: Stir in the cream (if using) and the cooked bacon. Season with salt and pepper to taste.
- Serve: Garnish with fresh parsley and serve hot with crusty bread.
Nutrition Info (Per Serving)
- Calories: 290
- Protein: 10g
- Carbohydrates: 28g
- Fat: 15g
Note: Nutrition may vary based on bacon type and cream usage.
Tips for Success
- Swap Irish bacon for pancetta or regular bacon if unavailable.
- To lighten it up, skip the cream and use milk or leave it broth-based.
- Add a sprinkle of shredded cheddar for extra indulgence!
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