Irish Bacon, Cabbage, and Potato Soup is a hearty and comforting dish that brings together the smoky flavors of bacon, the gentle earthiness of cabbage, and the soothing creaminess of potatoes. This soup is all about simple, familiar ingredients working together to make something warm and filling, perfect for cooler days. The tender cabbage and chunks of potato give a lovely texture, while the bacon adds just the right amount of saltiness and a hint of crunch.
I love how easy this soup is to make, and it feels like a big, warm hug in a bowl. One of my favorite things to do is simmer the bacon slowly to get the flavor just right before adding the veggies—it makes the whole kitchen smell amazing. I also like to mash a few potatoes in the soup as it cooks to give it a nice, creamy body without having to use any cream or milk, which keeps it feeling light but still satisfying.
This soup reminds me of cozy family dinners where everyone gathers around the table to enjoy good food and conversation. I usually serve it with a slice of crusty bread to soak up all the tasty broth. It’s one of those dishes that feels like home, no matter the season. If you’re looking for something straightforward and nourishing, this soup is a go-to that you’ll want to make over and over again.
Key Ingredients & Substitutions
Irish bacon: This is the heart of the soup, giving it that smoky, salty flavor. If you can’t find Irish bacon, thick-cut smoky bacon or pancetta are good substitutes. For a milder flavor, try ham.
Cabbage: Green cabbage adds mild earthiness and softness to the soup. Napa cabbage works too if you want a more delicate texture, or savoy cabbage for a bit of texture crunch.
Potatoes: I like using waxy potatoes like Yukon Gold because they hold their shape well but also mash easily to thicken the soup gently. Russets can work but may break down more.
Broth: Use chicken broth for more richness, or vegetable broth for a lighter, vegetarian-friendly option if you swap out the bacon for a plant-based alternative.
How Do You Get the Perfect Texture in This Soup?
The key is balancing tender vegetables with a slightly creamy broth. Here’s how:
- Cook the bacon first to release fat and amazing flavor.
- Sauté onion and garlic gently to soften without browning too much.
- Simmer the potatoes and carrots until just tender, then add cabbage last so it stays vibrant and not mushy.
- For a creamy texture, mash a few potatoes against the pot side after simmering—this thickens the broth naturally without cream.
- Adjust seasoning at the end since bacon and broth add saltiness. Taste as you go!
Following these steps ensures your soup feels hearty and comforting with just the right mix of softness and bite.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and holding all the ingredients.
- Wooden spoon – great for stirring without scratching your pot.
- Sharp knife – makes chopping bacon, cabbage, and potatoes easy and safe.
- Cutting board – a sturdy surface to chop all your veggies and bacon.
- Potato masher or fork – handy if you want to mash some potatoes to thicken the soup.
Flavor Variations & Add-Ins
- Swap Irish bacon for smoked sausage or kielbasa for a spicier, smoky twist.
- Add leeks or celery along with onions for extra depth in the broth.
- Include chopped kale or spinach instead of cabbage for a different green texture and taste.
- Stir in a handful of shredded sharp cheddar or Parmesan just before serving for creamy richness.
How to Make Irish Bacon, Cabbage, and Potato Soup
Ingredients You’ll Need:
- 6 slices Irish bacon, cut into small pieces
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups green cabbage, chopped
- 4 medium potatoes, peeled and cut in halves or quarters
- 3 medium carrots, sliced
- 6 cups chicken or vegetable broth
- 1-2 tablespoons olive oil or butter
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and around 35 minutes to cook. In total, you should set aside about 45 minutes to have your warm, hearty Irish Bacon, Cabbage, and Potato Soup ready to enjoy.
Step-by-Step Instructions:
1. Cook the Bacon and Vegetables:
In a large pot or Dutch oven, warm the olive oil or butter over medium heat. Add the Irish bacon pieces and cook them until they begin to crisp and release their flavorful fat, about 5 to 7 minutes. Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes. Stir in the minced garlic and let it cook for another minute until you can smell its aroma.
2. Add Broth, Potatoes, and Carrots:
Pour in the chicken or vegetable broth, then bring it up to a gentle boil. Add the peeled and cut potatoes along with the sliced carrots. Turn the heat down to medium-low and let the soup simmer for about 15 minutes, or until the potatoes start to soften.
3. Add Cabbage and Finish Cooking:
Stir in the chopped cabbage and continue to simmer the soup for an additional 10 to 15 minutes, until all the vegetables are tender.
4. Season and Serve:
Add salt and black pepper to taste, keeping in mind that the bacon and broth already add saltiness. If you like a creamier texture, gently mash a few of the potatoes against the side of the pot. Help the soup thicken naturally this way. Ladle the soup into bowls, garnish with chopped fresh parsley, and enjoy it hot. Serve with crusty bread if you like.
Can I Use Regular Bacon Instead of Irish Bacon?
Yes, you can! Regular bacon will work just fine and still add a smoky flavor to the soup. Just keep an eye on the saltiness since some bacon types are saltier than others.
Can I Make This Soup Vegetarian?
Absolutely! Swap the Irish bacon for smoked paprika or liquid smoke for a similar smoky taste, and use vegetable broth instead of chicken broth to keep it vegetarian.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to loosen the texture.
Can I Freeze Irish Bacon, Cabbage, and Potato Soup?
Yes, this soup freezes well! Cool the soup completely before transferring it to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge and reheat slowly on the stove.