Oh, let me tell you about my absolute favorite way to warm up on chilly evenings – Irish Bacon Cabbage and Potato Soup. This isn’t just any soup, mind you. It’s the kind of meal that wraps you in a cozy hug from the first spoonful. I first fell in love with this hearty dish during a rainy trip to Dublin, where every pub seemed to have their own version simmering away.
What makes this soup so special? It’s the perfect marriage of smoky bacon, tender potatoes, and sweet cabbage – simple ingredients that transform into something magical together. My version skips the fuss but keeps all the soul-warming goodness. In about 30 minutes, you’ll have a pot of comfort that tastes like it’s been cooking all day.
The beauty of Irish Bacon Cabbage and Potato Soup lies in its humble roots. Farmers’ wives would make this with whatever they had on hand – a few strips of bacon, vegetables from the garden, and always plenty of potatoes. That practical spirit lives on in my kitchen today. When I’m craving something satisfying but don’t want to spend hours cooking, this is my go-to. One pot, a handful of ingredients, and you’ve got a meal that’ll have everyone asking for seconds. You can find more inspiration for hearty meals like this on my Pinterest boards.
Why You’ll Love This Irish Bacon Cabbage and Potato Soup
Trust me, once you try this soup, you’ll understand why it’s been a staple in Irish kitchens for generations. Here’s what makes it so special:
- One-pot wonder: From crispy bacon to tender veggies, everything cooks in a single pot – less cleanup means more time to enjoy your meal!
- Weeknight lifesaver: Ready in about 30 minutes flat – perfect for those “what’s for dinner?” panic moments.
- Comfort in a bowl: That magical combo of smoky bacon, sweet cabbage, and creamy potatoes creates layers of flavor that’ll warm you from the inside out.
- Budget-friendly: Uses simple, affordable ingredients you probably already have in your kitchen.
- Leftovers get better: The flavors deepen overnight, making lunch the next day even more delicious.
Honestly, this soup checks all the boxes – quick, easy, satisfying, and packed with nostalgia. It’s the kind of meal that makes everyone gather around the table without hesitation. If you’re looking for other quick dinner ideas, check out my Bruschetta Chicken with Zucchini Noodles.
Ingredients for Irish Bacon Cabbage and Potato Soup
Now, let’s talk ingredients – and I mean the good stuff. This soup shines because of its simple, honest components. Here’s exactly what you’ll need to make magic happen:
- 200g smoked bacon, diced: Go for thick-cut if you can find it – those meaty little cubes make all the difference
- 1 medium onion, chopped: About the size of your fist, peeled and roughly chopped
- 2 carrots, diced: Peel them first, then cut into little coins about 1cm thick
- 2 celery stalks, chopped: Include those leafy tops too – they add great flavor
- 3 medium potatoes, peeled and cubed: Use floury potatoes like Russets – they’ll break down slightly to thicken the soup
- 250g green cabbage, shredded: Core removed, then sliced into thin ribbons
- 1.5 liters chicken or vegetable stock: Homemade is fantastic, but a good quality store-bought works too
- 1 tbsp butter: For that rich, velvety base
- Salt and pepper to taste: Wait until the end to season – the bacon adds plenty of saltiness
- Fresh parsley for garnish: Just a handful, roughly chopped
See? Nothing fancy, just real food that works together beautifully. Pro tip: prep everything before you start cooking – it makes the whole process smoother than a pint of Guinness! For something equally comforting but different, you might enjoy my recipe for Biscuit Vegetable Pot Pie Casserole.
How to Make Irish Bacon Cabbage and Potato Soup
Alright, let’s get cooking! This soup comes together so easily, but there are a few key steps that’ll make all the difference between “good” and “oh-my-goodness-I-need-seconds” amazing. Follow along – I’ll walk you through each stage like I’m right there in your kitchen with you.
Step 1: Cook the Bacon and Vegetables
First, grab your favorite heavy-bottomed pot and melt that tablespoon of butter over medium heat. Now toss in your diced bacon – that glorious sizzle is music to my ears! Cook it until it’s crispy around the edges but still a bit soft, about 3-4 minutes. Don’t drain the fat – that’s liquid gold for flavor!
Next comes the onion, carrots, and celery. Stir them in and let them soften up for about 5 minutes. You want them just tender enough that they’ll blend beautifully with the potatoes later. The smell at this point? Absolute heaven.
Step 2: Add Potatoes and Cabbage
Now for the stars of the show! Dump in those cubed potatoes and give everything a good stir to coat them in all that bacony goodness. Then pile in your shredded cabbage – it’ll look like a mountain at first, but don’t worry, it wilts down beautifully.
Cook this mixture for just 2 minutes – we’re not trying to cook the veggies through yet, just letting them get acquainted with each other. The cabbage should still have some crunch at this stage – it’ll soften perfectly during simmering.
Step 3: Simmer the Soup
Pour in your stock and bring everything to a lively boil. Then – and this is important – reduce the heat to low and let it gently simmer uncovered for about 20 minutes. This slow cooking lets the potatoes break down slightly to thicken the soup naturally while keeping the cabbage tender-crisp.
Give it a taste – the magic happens when the potatoes are fork-tender but not mushy, and the cabbage still has a bit of texture. Season with salt and pepper if needed, though the bacon usually makes it salty enough for me!
Tips for the Best Irish Bacon Cabbage and Potato Soup
After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “lick-the-bowl-clean” delicious:
- Bacon matters: Thick-cut smoked bacon gives the best texture and flavor – those little crispy bits make every bite exciting
- Hold the salt: Taste before seasoning! The bacon adds plenty of saltiness already
- Creamy option: Stir in a splash of cream right before serving for extra richness (my secret indulgence)
- Fresh herbs: A handful of chopped parsley or chives brightens everything up
- Low and slow: Don’t rush the simmer – those 20 minutes develop incredible depth of flavor
Oh! And always make extra – this soup tastes even better the next day when the flavors have really gotten to know each other. If you need something to serve alongside, my Easy Cornbread Muffins are perfect for dipping.
Variations on Irish Bacon Cabbage and Potato Soup
One of my favorite things about this soup is how easily it adapts to what’s in your fridge or your mood! Here are some delicious twists I’ve tried over the years:
- Leeks lovers: Swap the onion for 2 chopped leeks (white and light green parts) – their mild onion flavor is divine
- Greens galore: Try kale or savoy cabbage instead of regular green cabbage for extra texture
- Vegetarian version: Skip the bacon and use smoked paprika for that signature depth (add extra butter for richness)
- Root vegetable mix: Toss in some parsnips or turnips with the potatoes for earthy sweetness
- Broth switch-up: Beef stock makes it heartier, while vegetable keeps it light
The beauty? Every variation still tastes unmistakably like comfort in a bowl. Don’t be afraid to make it your own!
Serving and Storing Irish Bacon Cabbage and Potato Soup
Oh, the best part – serving up this gorgeous soup! I always ladle it into big, warm bowls – none of that dainty soup cup nonsense when comfort food’s involved. A sprinkle of fresh parsley adds that perfect pop of color and freshness. And don’t even think about skipping the crusty bread on the side – it’s mandatory for soaking up every last drop!
Now, about leftovers (if you’re lucky enough to have any). This soup keeps beautifully in the fridge for about 3 days in an airtight container. The flavors actually get better as they mingle! When reheating, go gentle – warm it on the stove over medium-low heat with a splash of water or broth to loosen it up. Microwaving works in a pinch, but stir halfway through to prevent hot spots.
Freezing? Absolutely! Just skip the potatoes if you can – they get mealy when frozen and thawed. Instead, add fresh potatoes when you reheat. Trust me, your future self will thank you when a craving hits! For another great make-ahead side, check out my Best Homemade Bread and Butter Pickles.
Nutritional Information for Irish Bacon Cabbage and Potato Soup
Now, I’m no nutritionist, but here’s the scoop on what’s in each comforting bowl of this soup. Remember, these numbers are estimates – your exact amounts might vary depending on your ingredients and portion sizes!
Per serving (about 1 generous bowl):
- Calories: Around 320 – hearty but not heavy
- Protein: 15g from that glorious bacon
- Fiber: 6g thanks to all those veggies
- Carbs: 35g mostly from the potatoes
- Fat: 12g (4g saturated) – just enough for richness
What I love is how balanced this soup is – you’re getting protein, veggies, and carbs all in one satisfying package. And with only about 5g of sugar naturally from the vegetables, it’s a meal you can feel good about!
FAQs About Irish Bacon Cabbage and Potato Soup
I get asked about this soup all the time – here are the questions that pop up most often in my kitchen (and my honest answers!):
Can I use ham instead of bacon?
Absolutely! Leftover holiday ham works beautifully – just dice it up and skip the initial browning step since it’s already cooked. The flavor changes slightly, but it’s still deliciously smoky.
How do I make this vegetarian?
Easy! Swap the bacon for smoked paprika (about 1 teaspoon) and use vegetable stock. I like adding mushrooms too – they give that umami depth the bacon normally provides.
Why is my soup too thin?
Ah, probably didn’t simmer long enough! Let it bubble away uncovered for those full 20 minutes – the potatoes will naturally thicken it. If needed, mash a few potato pieces against the pot.
Can I freeze leftovers?
You can, but the potatoes get grainy. Better to refrigerate for 3 days or make a fresh batch – it’s quick enough!
What’s the best cabbage to use?
Regular green cabbage is classic, but savoy cabbage’s crinkly leaves hold up beautifully. Just avoid red cabbage unless you want purple soup!
Hearty Irish Bacon Cabbage Potato Soup in 30 Minutes
- Total Time: 35 mins
- Yield: 4 servings
- Diet: Low Lactose
Description
A hearty and traditional Irish soup made with bacon, cabbage, and potatoes. Perfect for a comforting meal.
Ingredients
- 200g smoked bacon, diced
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 medium potatoes, peeled and cubed
- 250g cabbage, shredded
- 1.5 liters chicken or vegetable stock
- 1 tbsp butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat butter in a large pot over medium heat. Add bacon and cook until browned.
- Add onion, carrots, and celery. Cook for 5 minutes until softened.
- Stir in potatoes and cabbage. Cook for another 2 minutes.
- Pour in the stock and bring to a boil. Reduce heat and simmer for 20 minutes or until potatoes are tender.
- Season with salt and pepper. Serve hot, garnished with fresh parsley.
Notes
- Use thick-cut bacon for better texture.
- Add a splash of cream for extra richness.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Irish