Hearty Irish Bacon Cabbage Potato Soup Recipe

There’s something incredibly comforting about a warm bowl of Irish bacon soup, especially when it’s packed with tender cabbage and creamy potatoes. This recipe brings together traditional Irish flavors in a simple, satisfying way that’s perfect for chilly evenings or anytime you crave a little taste of Ireland.

this Recipe

You’ll love how easy it is to prepare this Irish bacon soup, with accessible ingredients and a cozy, hearty broth that’s rich in both flavor and nostalgia. Whether you’re cooking for family or friends, this soup is sure to become a favorite.

Why You’ll Love This Recipe

• Rich, savory broth with authentic Irish bacon flavor
• Hearty and filling with tender potatoes and cabbage
• Simple stovetop recipe with minimal prep
• Perfect for warming up on cold days
• Great for making ahead and storing leftovers

Ingredients

Gather these fresh and flavorful ingredients to make your Irish bacon soup:

• 8 ounces Irish bacon, diced
• 4 cups chopped green cabbage
• 3 medium Yukon gold potatoes, peeled and cubed (about 3 cups)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 2 tablespoons unsalted butter
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 teaspoon salt, or to taste
• 2 tablespoons chopped fresh parsley, plus more for garnish

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Calories: Approximately 220 per serving

How to Make Irish Bacon, Cabbage, and Potato Soup

1. In a large pot, melt the butter over medium heat. Add diced Irish bacon and cook for 5-6 minutes until lightly crispy and browned, stirring occasionally.
2. Add the chopped onion and garlic to the pot and sauté for 3-4 minutes until the onion is soft and translucent, releasing a savory aroma.
3. Stir in the cubed potatoes, chopped cabbage, thyme, salt, and pepper. Pour in the chicken broth and bring the mixture to a boil over high heat.
4. Reduce the heat to low, cover, and let the soup simmer gently for 25-30 minutes, or until the potatoes and cabbage are tender when pierced with a fork.
5. Remove the pot from heat. Stir in the chopped fresh parsley for a burst of color and flavor.
6. Optionally, use a potato masher to lightly mash some of the potatoes in the soup to thicken the broth, leaving some chunks for texture.
7. Ladle the soup into bowls and garnish with additional parsley. Serve warm with crusty bread for dipping.

Tips for the Best Results

• Use Irish or back bacon for authentic flavor; substitute with thick-cut smoked bacon if unavailable.
• Yukon gold potatoes hold their shape well; avoid waxy or very starchy potatoes.
• Don’t overcook the cabbage to keep a slight bite and vibrant color.
• Adjust seasoning after cooking, especially salt, since bacon adds saltiness.
• For extra richness, stir in a splash of cream before serving.

Storage and Reheating

Store leftover Irish bacon soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently on the stovetop over medium heat, stirring occasionally to prevent sticking.

You can freeze this soup for up to 2 months. Thaw overnight in the fridge, then reheat slowly on the stovetop. The potatoes may soften more after freezing, but the flavors remain delicious and comforting.

Frequently Asked Questions

Can I use regular bacon instead of Irish bacon?

Yes, regular bacon works well if Irish bacon isn’t available. Just use thick-cut smoked bacon for a similar smoky flavor, and adjust salt accordingly since regular bacon can be saltier.

Is this soup gluten-free?

Yes, this Irish bacon soup recipe is naturally gluten-free as it uses simple whole ingredients without any wheat-based thickeners. Always check your broth label to ensure it’s gluten-free.

Can I make this soup vegetarian?

You can create a vegetarian version by omitting the bacon and using vegetable broth. Add smoked paprika or liquid smoke for a similar smoky flavor to compensate for the bacon.

How thick should the soup be?

The soup should be hearty but still ladleable, with some broth to coat the potatoes and cabbage. Mashing a few potatoes helps thicken it slightly, but it shouldn’t be as thick as a stew.