This Irish Bacon, Cabbage, and Potato Soup is the ultimate comfort food, combining simple ingredients like bacon, cabbage, and potatoes with a flavorful chicken stock base. The smoky bacon and tender vegetables create a rich, hearty soup that’s perfect for cold days or when you want a satisfying and warming meal. Garnished with fresh parsley, it’s both rustic and delicious.
Ingredients:
- 1/2 lb bacon, cut into quarter pieces
Bacon adds a smoky, savory flavor that enhances the richness of the soup. You can use any type of bacon—smoked, thick-cut, or even turkey bacon for a lighter option. - 1 onion, finely chopped
Onions provide a sweet, caramelized base for the soup, balancing the savory bacon. - 1/2 cabbage, roughly chopped
Cabbage adds texture and a slight sweetness, complementing the other ingredients while making the soup more substantial. - 1/2 lb potatoes (about 2), washed and diced
Potatoes make the soup hearty and filling, and their creamy texture contrasts nicely with the crisp bacon. - 1 carrot, peeled and finely sliced
Carrots add a touch of sweetness and bright color to the soup. - 4 to 5 cups chicken stock
Chicken stock creates a flavorful, savory broth. You can substitute vegetable stock for a vegetarian version. - 1 bay leaf
The bay leaf adds a subtle, herbal flavor that enhances the depth of the soup. - Kosher salt and freshly cracked black pepper, to taste
Season the soup to your liking with salt and pepper to enhance all the flavors. - Parsley, chopped (for garnish)
Fresh parsley adds a bright, fresh element to finish off the dish.
Instructions:
Step 1: Cook the Bacon
- In a large pot or Dutch oven, cook the bacon over medium heat until it becomes crispy, about 5-7 minutes.
- Remove the bacon pieces with a slotted spoon and set aside, leaving the bacon fat in the pot.
Step 2: Sauté the Vegetables
- In the same pot with the leftover bacon fat, add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
- Add the sliced carrots and cook for another 2 minutes, letting the vegetables absorb the bacon flavor.
Step 3: Add the Potatoes and Cabbage
- Stir in the diced potatoes and roughly chopped cabbage, and season with salt and black pepper to taste. Cook for about 3-4 minutes, allowing the vegetables to soften slightly.
Step 4: Add the Stock and Simmer
- Pour in the chicken stock (starting with 4 cups and adding more as needed to adjust the soup’s consistency) and add the bay leaf.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes and cabbage are tender.
Step 5: Add Bacon and Adjust Seasoning
- Once the vegetables are tender, return the cooked bacon to the pot and stir to combine.
- Taste the soup and adjust the seasoning with more salt and pepper, if necessary.
Step 6: Serve and Garnish
- Ladle the soup into bowls and garnish with freshly chopped parsley for a pop of color and freshness.
Serving and Storage Tips:
- Serving: Serve this hearty soup with a slice of crusty bread or Irish soda bread to soak up the flavorful broth. A dollop of sour cream or a sprinkle of grated cheese can also be added for extra richness.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding more broth or water if needed to thin out the soup.
