Irish Bacon, Cabbage, and Potato Soup is a warm, hearty bowl that brings together simple ingredients in the best way. You get tender chunks of bacon, soft cabbage, and creamy potatoes all swimming in a flavorful broth that feels like a big comforting hug. It’s the kind of soup that makes you feel cozy inside, especially on chilly days.
I love how easy this soup is to make but how satisfying it tastes. The salty smokiness of the bacon mixes perfectly with the mild cabbage and fluffy potatoes. When I cook it, I always make sure the bacon gets a little crispy before adding the veggies—it adds such a nice depth of flavor. It’s one of those dishes that’s just familiar and welcoming, like a family favorite passed down.
My favorite way to enjoy this soup is with a thick slice of crusty bread to soak up all the broth. It’s an easy meal that feels special without any fuss. Anytime I make it, it reminds me of cozy dinners and the simple joy of honest food that fills you up and warms your heart.
Key Ingredients & Substitutions
Irish Bacon: This gives the soup its smoky, salty flavor. If you can’t find Irish bacon, thick-cut smoked bacon or pancetta works well. For a lighter version, use turkey bacon, but the smoky taste will be milder.
Cabbage: Green cabbage is classic here because it stays firm and adds nice texture. You can swap it with savoy cabbage for a softer leaf or Napa cabbage for a milder flavor.
Potatoes: Yukon Golds are great because they get creamy without falling apart. Russet potatoes work too but keep an eye on cooking time to avoid mushiness.
Broth: Chicken broth adds richness, but vegetable broth is a good vegetarian choice if you skip the bacon.
How Do I Get the Best Flavor from the Bacon and Vegetables?
Cooking the bacon first and letting it crisp builds great flavor from the start. Use the fat left in the pot to sauté the onions and garlic—that’s where the soup base really develops.
- Cook bacon on medium heat until crispy, about 5-7 minutes.
- Remove bacon, keep the fat; sauté onions until soft, about 3-4 minutes.
- Add garlic last and cook briefly so it doesn’t burn—just about 1 minute.
Also, add cabbage near the end to keep it tender yet still a bit firm and bright green. Overcooking makes it mushy.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even heat and slow simmering without burning.
- Sharp chef’s knife – makes chopping bacon, cabbage, and potatoes quick and safe.
- Cutting board – a sturdy surface to prep all your veggies and bacon cleanly.
- Wooden spoon or heatproof spatula – for stirring the soup without scratching your pot.
- Ladle – for easy serving without spills.
Flavor Variations & Add-Ins
- Swap Irish bacon with smoked sausage for a spicier, meatier flavor.
- Add leeks in place of onions for a milder, sweeter base.
- Stir in chopped kale or spinach along with cabbage for extra greens and nutrients.
- Finish with a splash of cream or a dollop of sour cream for a richer, creamier soup.
Irish Bacon, Cabbage, and Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 slices Irish bacon (or thick-cut bacon), chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 4 medium potatoes (Yukon Gold or Russet), peeled and diced
- 4 cups green cabbage, chopped into bite-sized pieces
- 6 cups chicken or vegetable broth
- 2 tablespoons olive oil or butter
- Salt and freshly ground black pepper, to taste
- Fresh chives, chopped (for garnish)
- Optional: 1 bay leaf
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 35-40 minutes for cooking. In total, expect around 50-55 minutes from start to finish to create a warm and hearty soup.
Step-by-Step Instructions:
1. Cook the Bacon:
Heat the olive oil or butter in a large, heavy-bottomed pot over medium heat. Add the chopped Irish bacon and cook until it’s browned and crispy, about 5 to 7 minutes. Remove the bacon with a slotted spoon and set it aside, keeping the tasty fat in the pot.
2. Sauté the Vegetables:
Add the chopped onion to the pot and sauté in the bacon fat until soft and translucent, roughly 3 to 4 minutes. Stir in the minced garlic and cook for about 1 minute until fragrant.
3. Add Carrots and Potatoes:
Put in the sliced carrots and diced potatoes. Cook everything together for about 5 minutes, stirring from time to time to keep the flavors blending.
4. Simmer the Soup:
Pour in the broth and toss in the bay leaf if you’re using one. Bring the soup to a boil, then turn the heat down to low and let it simmer for 15 to 20 minutes, or until the potatoes are tender.
5. Add Cabbage and Finish:
Stir in the chopped cabbage and cook for another 10 minutes until the cabbage is tender but still has a nice bright green color. Return the crispy bacon to the soup, then season with salt and plenty of freshly ground black pepper. Give it a good stir.
6. Serve and Enjoy!
Ladle the hot soup into bowls and sprinkle with chopped fresh chives. It’s wonderful paired with crusty bread for dipping. Enjoy your comforting bowl of Irish Bacon, Cabbage, and Potato Soup!
Can I Use Frozen Bacon for This Soup?
Yes! Just make sure the bacon is completely thawed before cooking. Thaw it overnight in the fridge or for a quicker method, place it in a sealed bag and submerge in cold water. Pat dry to avoid extra moisture when frying.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen when it sits. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally.
How Should I Store Leftovers?
Keep any leftover soup in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days. For longer storage, freeze it in portions for up to 2 months, thawing overnight before reheating.
Can I Substitute the Cabbage?
Yes, you can swap green cabbage with savoy cabbage, kale, or even bok choy. Just add these alternative greens towards the end of cooking to keep their texture and color fresh.
