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Irish Bacon, Cabbage, and Potato Soup

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Irish Bacon, Cabbage, and Potato Soup is a hearty, rustic dish that embodies the essence of traditional Irish home cooking. Rooted in the country’s history of simple, resourceful meals, this soup brings together the humble trio of potatoes, cabbage, and bacon—ingredients that were staples in Irish households for centuries. The bacon provides a smoky, savory depth, while the cabbage lends a mild sweetness and tender texture. Potatoes make the soup thick and filling, transforming it into a complete meal in a bowl. Simmered in a flavorful broth, the ingredients meld together into a rich, comforting soup that is both nourishing and satisfying. It’s a dish often served during the colder months, St. Patrick’s Day celebrations, or whenever a warm, wholesome meal is desired. This soup is not only delicious but also deeply tied to Ireland’s culinary heritage, offering a taste of tradition that connects modern kitchens to generations past.

  • Author: Tina
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 4–6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Irish
  • Diet: Halal

Ingredients

6 slices Irish back bacon (or thick-cut bacon), diced

1 medium onion, chopped

2 cloves garlic, minced

3 large potatoes, peeled and cubed

3 cups cabbage, thinly sliced

4 cups chicken or vegetable broth

1 cup water (as needed)

Salt and black pepper, to taste

Fresh parsley for garnish (optional)

Instructions

  1. In a large pot over medium heat, cook the diced bacon until crisp. Remove bacon bits and set aside, leaving the rendered fat in the pot.
  2. Add the onion to the pot and sauté until translucent, about 3–4 minutes. Add garlic and cook another 1 minute.
  3. Add the cubed potatoes, then pour in the broth (and water if needed) so that the potatoes are just covered. Bring to a boil, then reduce heat and simmer for about 15 minutes, until the potatoes are nearly tender.
  4. Stir in the sliced cabbage, cover, and simmer another 5–10 minutes until cabbage is soft.
  5. Return some or all of the bacon bits to the soup (reserve some for garnish). Adjust the seasoning with salt and pepper.
  6. Ladle into bowls and garnish with remaining bacon and fresh parsley.

Notes

  • You can use smoked bacon for extra depth of flavor.
  • If you prefer a creamier texture, mash part of the cooked potatoes or blend a portion of the soup and stir back in.
  • Add a splash of milk or cream near the end if desired.
  • This soup reheats well; warm gently to avoid overcooking the cabbage.

Nutrition

Find it online: https://cheftinaskitchen.com/irish-bacon-cabbage-and-potato-soup/