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Irish Potato Soup with Bacon, Cabbage, and Guinness Recipe

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4.1 from 10 reviews

This hearty Irish Potato Soup with Bacon and Cabbage combines tender potatoes, savory bacon, and fresh cabbage simmered in a flavorful broth with a hint of Guinness beer. Perfect for a comforting meal, this soup blends creamy textures and smoky flavors, enhanced with aromatic fennel seed and sage, and topped with sharp cheddar cheese and crispy bacon bits for an authentic Irish-inspired dish.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Irish

Ingredients

Meat and Fats

  • 2 slices of bacon (turkey bacon as a healthy substitute)
  • 2 tbsp olive oil

Vegetables

  • 1 onion, chopped
  • 1 large clove garlic, minced
  • 3 carrots, sliced
  • 3 1/2 cups cabbage (3 cups coarsely chopped and remainder sliced thin for topping)
  • 4 medium red or yellow potatoes, peeled and coarsely chopped

Herbs and Spices

  • 6 sage leaves, chopped
  • 1/4 to 1/2 tsp fennel seed
  • 1 bay leaf
  • Salt and pepper to taste

Liquids

  • 4 cups vegetable or chicken broth
  • 2 cups water
  • 1/2 cup Guinness or other dark beer of choice

Cheese and Toppings

  • 1/2 cup shredded cheddar cheese

Instructions

  1. Cook the bacon: Heat 1 tablespoon olive oil in a large soup pot over medium heat. Cook the bacon slices until crispy, about 10 minutes. Remove and place on paper towels to drain and cool. Reserve a small amount of bacon fat in the pot for flavor.
  2. Sauté the onion: Return the pot to the stove and add the remaining tablespoon of olive oil. Add the chopped onion and cook for about 5 minutes until softened and translucent.
  3. Add carrots, cabbage, and garlic: Stir in sliced carrots, coarsely chopped cabbage, and minced garlic. Cook a few minutes until the vegetables begin to soften.
  4. Add potatoes and sage: Mix in the coarsely chopped potatoes and chopped sage leaves. Season with salt to help flavors develop at this stage.
  5. Add liquids and spices: Pour in the vegetable or chicken broth, water, and Guinness beer. Add the bay leaf and fennel seed. Stir well and bring to a boil.
  6. Simmer the soup: Reduce heat to medium-low and let the soup simmer uncovered for about 30 minutes, or until the potatoes are tender.
  7. Puree the soup: Remove the soup from heat. Discard the bay leaf and use a handheld blender to puree the soup until smooth with some chunks remaining, or use a food processor if preferred for a smoother texture.
  8. Serve and garnish: Ladle the soup into bowls and top each serving with crumbled crispy bacon, shredded cheddar cheese, and thinly sliced cabbage. Enjoy with a glass of Guinness for a traditional touch.

Notes

  • You can substitute turkey bacon for a leaner option.
  • Adjust the amount of Guinness beer depending on taste preference—less for milder flavor.
  • For a vegan version, omit bacon and cheddar cheese and use vegetable broth.
  • The soup texture can be customized by blending more or less to your desired consistency.
  • Adding a splash of cream or milk at the end can make the soup even richer, if desired.

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