This Irish Bacon, Cabbage, and Potato Soup is the kind of comforting dish that feels like a warm hug on a chilly day. It’s packed with tender chunks of bacon, fresh cabbage, and hearty potatoes, all simmered together in a flavorful broth that’s simple but satisfying. The blend of smoky bacon and mild cabbage gives the soup a nice balance, making each spoonful both comforting and delicious.
I love making this soup when I want something that’s easy to prepare but still feels special. One tip I’ve found is to cook the bacon just right — not too crispy, so it still adds a bit of chewy texture and a rich flavor to the broth. The potatoes soften and thicken the soup, creating a nice, creamy texture without using any cream at all, which is something I really appreciate on a cold evening.
For me, this soup is perfect served with some crusty bread or a slice of buttered soda bread to soak up all the tasty juices. It’s a dish that brings back memories of cozy family dinners and simple, honest cooking. Whenever I make it, it feels like a little celebration of good food and good company gathered around the table.
Key Ingredients & Substitutions
Irish Bacon: This adds a smoky, salty touch that defines the soup. If you can’t find Irish bacon, thick-cut smoked bacon works well. For a milder taste, try Canadian bacon or lean ham cubes.
Cabbage: Green cabbage is best for its mild flavor and firm texture. You can swap with savoy cabbage for a softer texture or use kale for a twist. Just add it a bit later since kale cooks faster.
Potatoes: Yukon gold or russet potatoes are ideal. Yukon gold gives a creamier texture, while russets hold their shape well. Sweet potatoes can be an interesting alternative if you like a touch of sweetness.
Broth: Chicken broth is traditional, but vegetable broth works great for a lighter, meat-free option. For extra flavor, add a splash of low-sodium soy sauce or Worcestershire sauce.
How Can I Make Sure the Cabbage and Potatoes Are Cooked Perfectly?
Getting your cabbage and potatoes tender but not mushy is key. Here’s my simple approach:
- Simmer potatoes and carrots first, giving them 15-20 mins to soften well.
- Add cabbage last so it stays bright and slightly crisp; cook around 10 minutes for best texture.
- Check potatoes by piercing with a fork—should slide in easily but not fall apart.
- If you like softer cabbage, simmer a little longer but watch closely to avoid overcooking.
This timing helps keep your soup hearty and fresh-looking with tasty veggies in each bite.
Equipment You’ll Need
- Large soup pot or Dutch oven – perfect for cooking all the ingredients evenly and simmering the soup without spilling.
- Wooden spoon – gentle for stirring and won’t scratch your pot while mixing the soup.
- Sharp chef’s knife – makes chopping bacon, cabbage, potatoes, and carrots quick and safe.
- Cutting board – protects your counters and gives you a stable surface for chopping.
- Slotted spoon – useful for removing cooked bacon pieces without taking extra broth.
Flavor Variations & Add-Ins
- Swap Irish bacon for smoked sausage or kielbasa for a different but smoky meat flavor.
- Add chopped leeks or celery along with onion for more aromatic depth and crunch.
- Stir in a handful of chopped fresh dill or thyme at the end for a fresh herbal note.
- Include a splash of cream or a dollop of sour cream when serving to make the soup richer and creamier.
How to Make Irish Bacon, Cabbage, and Potato Soup
Ingredients You’ll Need:
- 6 slices Irish bacon or thick-cut bacon, diced
- 1 medium head of cabbage, chopped into bite-sized pieces
- 4 medium potatoes (Yukon gold or russet), peeled and diced
- 2 large carrots, peeled and sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 2 tablespoons butter or bacon fat
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: crusty bread or soda bread, for serving
Time Needed:
This soup takes about 10 minutes to prep and about 35 minutes to cook. From start to finish, plan for around 45 minutes to get your warm, comforting bowl ready to enjoy.
Step-by-Step Instructions:
1. Cook the Bacon:
Heat a large soup pot or Dutch oven over medium heat. Add the diced bacon and cook until golden and a little crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon, leaving the tasty bacon fat in the pot.
2. Sauté Onion and Garlic:
If needed, add butter or more bacon fat. Toss in the diced onion and cook 3-4 minutes until soft. Stir in the minced garlic and cook for another 30 seconds, releasing that lovely aroma.
3. Add Vegetables and Broth:
Put the diced potatoes, sliced carrots, dried thyme, and bay leaf into the pot. Pour in the broth, then turn up the heat to bring it all to a boil.
4. Simmer the Soup:
Turn the heat down to low and let the soup simmer for 15-20 minutes until the potatoes and carrots are tender.
5. Add Cabbage and Finish Cooking:
Stir in the chopped cabbage. Cook for about 10 more minutes, until the cabbage is tender but still bright and fresh.
6. Combine and Serve:
Return the cooked bacon to the soup, season with salt and pepper to your taste, and stir gently. Remove the bay leaf. Ladle the soup into bowls, sprinkle with fresh parsley, and serve with crusty bread or buttered soda bread for a perfect meal.
Can I Use Frozen Bacon for This Soup?
Yes, you can use frozen bacon, but be sure to thaw it completely in the refrigerator overnight or quickly in cold water before cooking. This helps it cook evenly and prevents extra moisture in your soup.
Can I Make This Soup Ahead of Time?
Absolutely! This soup actually tastes great the next day once the flavors have melded. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove before serving.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. When reheating, warm on medium-low heat to avoid overcooking the cabbage and potatoes, stirring occasionally.
What Are Some Good Substitutions for Cabbage?
If you’re out of cabbage, kale or Swiss chard are nice alternatives. Add them a bit later when cooking since these greens wilt faster than cabbage.
