Irish Bacon Cabbage and Potato Soup

This Irish Bacon, Cabbage, and Potato Soup is a traditional dish that embodies comfort in every spoonful. Made with hearty ingredients like crispy bacon, tender potatoes, and sweet green cabbage, this rustic soup is deeply satisfying and perfect for chilly days. Whether you’re celebrating St. Patrick’s Day or simply craving a warm, nourishing bowl of soup, this recipe brings authentic Irish flavor to your table.

Why You’ll Love This Recipe

This soup is both hearty and wholesome, making it an ideal one-pot meal. The salty bacon infuses the broth with smoky depth, while the potatoes and cabbage add body and natural sweetness. It’s quick to prepare, budget-friendly, and easy to adapt—add cream for richness or blend for a smoother texture. Served with crusty bread, it’s the kind of soup that feels like a warm hug on a cold day. Even better, the flavors develop even more as it sits, making it perfect for meal prep or next-day leftovers.

Ingredients

• 6 slices thick-cut bacon (or Irish back bacon), chopped
• 1 large onion, diced
• 2 garlic cloves, minced
• 3 medium potatoes (e.g., Yukon Gold), peeled and diced
• 4 cups (1 liter) chicken or vegetable stock
• 2 cups (500 ml) water
• 2 cups (200 g) shredded green cabbage
• ½ cup (120 ml) heavy cream (optional)
• 2 tbsp fresh parsley, chopped (for garnish)
• Salt and pepper, to taste
• Optional: crusty bread, for serving

Instructions

1. Cook the Bacon
In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.

2. Sauté the Aromatics
Add the diced onion and cook in the bacon fat until soft (about 5 minutes). Stir in garlic and cook for 1 more minute.

3. Add Potatoes and Stock
Add diced potatoes, then pour in the stock and water. Bring to a boil, reduce heat, and simmer for 10–15 minutes until the potatoes are fork-tender.

4. Add the Cabbage
Stir in the shredded cabbage and cook for another 5–7 minutes, or until the cabbage has softened.

5. Blend for Creaminess (Optional)
For a smoother soup, blend a portion using an immersion blender or standard blender. Return blended portion to the pot.

6. Stir in Cream (Optional)
Add heavy cream if desired, then season with salt and pepper to taste.

7. Serve
Ladle the soup into bowls, garnish with crispy bacon and fresh parsley. Serve hot with crusty bread.

Notes & Tips

• For traditional flavor, use Irish back bacon or even diced smoked ham.
• Add carrots or leeks for additional depth.
• This soup keeps well and is great reheated—perfect for meal prep or leftovers.
• Skip the cream for a lighter, dairy-free version.

The Goods

Irish Bacon Cabbage and Potato Soup

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A traditional Irish soup made with bacon, cabbage, and potatoes. Hearty, comforting, and perfect for St. Patrick’s Day or cold weather meals.

Course Soup

Cuisine Irish

Recipes

• 6 slices thick-cut bacon or Irish back bacon, chopped
• 1 large onion diced
• 2 garlic cloves minced
• 3 medium potatoes e.g., Yukon Gold, peeled and diced
• 4 cups 1 liter chicken or vegetable stock
• 2 cups 500 ml water
• 2 cups 200 g shredded green cabbage
• ½ cup 120 ml heavy cream (optional)
• 2 tbsp fresh parsley chopped (for garnish)
• Salt and pepper to taste
• Optional: crusty bread for serving

Instructions

Cook the Bacon

• In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.

Sauté the Aromatics

• Add the diced onion and cook in the bacon fat until soft (about 5 minutes). Stir in garlic and cook for 1 more minute.

Add Potatoes and Stock

• Add diced potatoes, then pour in the stock and water. Bring to a boil, reduce heat, and simmer for 10–15 minutes until the potatoes are fork-tender.

Add the Cabbage

• Stir in the shredded cabbage and cook for another 5–7 minutes, or until the cabbage has softened.

Blend for Creaminess (Optional)

• For a smoother soup, blend a portion using an immersion blender or standard blender. Return blended portion to the pot.

Stir in Cream (Optional)

• Add heavy cream if desired, then season with salt and pepper to taste.

Serve

• Ladle the soup into bowls, garnish with crispy bacon and fresh parsley. Serve hot with crusty bread.

Notes

For traditional flavor, use Irish back bacon or even diced smoked ham.

Add carrots or leeks for additional depth.

This soup keeps well and is great reheated—perfect for meal prep or leftovers.

Skip the cream for a lighter, dairy-free version.