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Bowl of Irish Bacon Cabbage and Potato Soup garnished with herbs

Irish Bacon Cabbage and Potato Soup

A warm and hearty traditional Irish soup made with bacon, cabbage, and potatoes that’s perfect for chilly days or comfort food cravings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Irish
Calories: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 6 slices bacon, chopped Use good-quality bacon for the best flavor.
  • 4 cups green cabbage, chopped
  • 4 cups potatoes, peeled and diced
  • 1 medium onion, finely chopped
  • 4 cups chicken broth Ensure it's gluten-free if needed.
  • 1 cup heavy cream Don’t skip for creamy texture; can substitute for dairy-free version.
  • 1/2 teaspoon black pepper Add more or adjust as desired.
  • to taste Salt Taste before adding.
  • for garnish Fresh parsley

Method
 

Cooking the Soup
  1. Heat a large Dutch oven or soup pot over medium heat and add the chopped bacon.
  2. Cook the bacon for 6 to 8 minutes, stirring occasionally, until crispy and golden brown.
  3. Remove the crispy bacon with a slotted spoon and transfer it to a plate lined with paper towels.
  4. Leave about 2 tablespoons of bacon grease in the pot and discard the excess.
  5. Add the finely chopped onion to the pot and cook for 4 to 5 minutes until soft and translucent.
  6. Stir in the chopped cabbage and cook for another 5 minutes until it begins to soften.
  7. Add the peeled and diced potatoes to the pot and gently stir everything together.
  8. Pour in the chicken broth, making sure the potatoes and cabbage are mostly covered.
  9. Bring the soup to a gentle boil over medium-high heat.
  10. Reduce the heat to medium-low and cover the pot with a lid.
  11. Simmer for 15 to 20 minutes until the potatoes are fork-tender and the cabbage is soft.
  12. For a slightly thicker soup, gently mash a few potato pieces against the side of the pot using a wooden spoon.
  13. Slowly pour in the heavy cream and stir until the broth becomes rich and creamy.
  14. Return most of the crispy bacon to the pot, reserving a little for garnish.
  15. Add the black pepper and taste the soup before adding any extra salt.
  16. Continue cooking over low heat for another 3 to 5 minutes until everything is heated through without bringing the cream to a boil.
  17. Ladle the hot soup into serving bowls and sprinkle with the remaining crispy bacon.
  18. Garnish with freshly chopped parsley and serve warm.

Notes

Pairs well with crusty bread or soda bread for a complete meal. To store leftovers, let it cool completely before transferring to airtight containers. Can be refrigerated for up to 3 days or frozen for up to 3 months.