The first time I made this Irish bacon cabbage potato soup, I wasn’t thinking about tradition or family recipes, I was just cold, cranky, and staring down a sad little cabbage in my fridge that had been waiting too long for its big break. You know the type: the one you buy with ambitious salad plans that never happen. Instead of letting it wilt into regret, I gave it a starring role in a bubbling soup.

That’s when Irish bacon joined the party. A quick sizzle in the pot and suddenly my kitchen smelled like something magical was about to happen. Potatoes tumbled in next, soaking up the smoky fat, followed by onions that went from sharp and raw to sweet and golden. Cabbage softened into silky strands, almost like noodles, only cozier. All it took was a splash of broth and a sprinkle of thyme before I had something that tasted like a hug in a bowl.

This recipe is unfussy. It doesn’t require all day, it doesn’t call for fancy ingredients, and it still manages to taste like comfort food straight out of a countryside pub. It’s hearty enough to stand on its own, reheats like a dream, and confession, I’ve eaten it straight out of the pot more times than I care to admit.

So yes, that forgotten cabbage ended up being a hero. Sometimes the best recipes come from the ingredients you nearly gave up on.

Comforting Irish Bacon Cabbage Potato Soup - PP15 Thumb Comforting Irish Bacon Cabbage Potato Soup

Short Description

A hearty and flavorful soup made with Irish bacon, cabbage, potatoes, and simple seasonings. This dish is cozy, nourishing, and perfect for chilly days or when you need a quick but satisfying meal.

Key Ingredients

4 cups chicken broth
1 cup diced Irish bacon
2 cups chopped cabbage
3 medium potatoes, peeled and diced
1 cup chopped onions
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper, to taste
2 tablespoons olive oil

Tools Needed

Large soup pot or Dutch oven
Wooden spoon
Sharp knife and cutting board
Measuring cups and spoons
Ladle for serving

Cooking Instructions

Step 1: Prepare the Ingredients
Chop and dice everything before you start cooking. This keeps the process smooth and quick once the pot heats up.

Step 2: Cook the Bacon
Heat a large pot over medium heat and add the Irish bacon. Cook until browned and the fat renders out, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.

Step 3: Sauté the Onions
Add onions to the bacon fat and sauté until soft and fragrant, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds.

Step 4: Add the Potatoes
Toss in diced potatoes and stir until they’re coated in the onion-bacon mixture. Let them cook for 2–3 minutes to soak up flavor.

Step 5: Incorporate the Cabbage
Stir in chopped cabbage and cook until slightly wilted, about 2 minutes.

Step 6: Return the Bacon
Crumble the cooked bacon back into the pot, mixing everything together.

Step 7: Add Liquid
Pour in chicken broth until the ingredients are fully covered. Bring to a gentle boil, then reduce to a simmer.

Step 8: Season the Soup
Add thyme, salt, and pepper. Taste and adjust seasoning as you like.

Step 9: Simmer
Let the soup simmer for 20–30 minutes, until the potatoes are tender and the cabbage is soft.

Step 10: Serve
Ladle hot soup into bowls. Garnish with extra bacon or fresh herbs if you’re feeling fancy.

Why You’ll Love This Recipe

Comfort in a bowl: Smoky bacon, tender potatoes, and sweet cabbage combine for a hearty, warming dish.

Simple and fast: Only 30 minutes of simmering delivers big flavor.

Nutritious and filling: Packed with vegetables and protein without heavy cream.

Budget-friendly: Uses basic, affordable ingredients.

Perfect leftovers: Tastes even better the next day.

Mistakes to Avoid & Solutions

Over-salting: Irish bacon is naturally salty. Taste before adding extra salt.

Mushy potatoes: Dice potatoes evenly and don’t overcook; check doneness at 20 minutes.

Greasy broth: If bacon releases too much fat, spoon off excess before adding broth.

Raw cabbage taste: Make sure cabbage simmers long enough to soften into the soup.

Flat flavor: Don’t skip the thyme or seasoning adjustments—it’s what brings everything together.

Serving and Pairing Suggestions

This soup is hearty enough to be a main dish but pairs beautifully with:

Warm, crusty bread or Irish soda bread

A side salad with tangy vinaigrette

A pint of beer, hard cider, or sparkling water with lemon

Served family-style straight from the pot or in big rustic bowls for extra coziness

Storage and Reheating Tips

Refrigerator: Store cooled soup in an airtight container for up to 4 days.

Freezer: Freeze in single-serving portions for up to 2 months. Thaw overnight in the fridge.

Reheating: Warm gently on the stove over low heat. Add a splash of broth or water if it thickens too much. Avoid microwaving too long, as potatoes can turn rubbery.

FAQs

1. Can I use regular bacon instead of Irish bacon?
Yes, but it will be smokier and saltier. Reduce added salt if using American bacon.

2. Can I make this vegetarian?
Swap the bacon for smoked paprika or sautéed mushrooms, and use vegetable broth.

3. Can I add carrots or celery?
Absolutely. Dice them small and sauté with onions in Step 3.

4. What type of potatoes work best?
Yukon Golds hold their shape well, while Russets make the broth creamier. Either works depending on your preference.

5. Can I make it in a slow cooker?
Yes, sauté bacon, onions, and garlic first, then transfer everything to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours.

Tips & Tricks

Cut bacon into small pieces so it blends evenly in the soup.

Always taste before serving, potatoes can absorb more salt than you expect.

Add a squeeze of lemon at the end for brightness.

Fresh thyme can replace dried thyme for more aroma.

If you want a creamier soup, mash a few potatoes right in the pot.

Recipe Variations

Creamy Irish Version: Stir in ½ cup heavy cream at the end for a richer broth.

Spicy Twist: Add ½ teaspoon red pepper flakes with the onions for heat.

Herb Lovers: Swap thyme for rosemary or parsley for a fresher flavor.

Vegetable Boost: Add diced carrots, celery, or parsnips for extra depth.

Cheesy Comfort: Top with shredded Irish cheddar just before serving.

Final Thoughts

Cooking this Irish bacon cabbage potato soup always feels like kitchen alchemy to me. It takes the humblest of ingredients—potatoes, cabbage, onions—and turns them into something you actually want to curl up with. I love how the smoky bacon sets the tone while the vegetables mellow into sweet, savory layers of flavor. Every spoonful feels rustic, comforting, and satisfying without being heavy.

This soup has become one of those recipes I return to whenever I need something cozy but quick. It’s a weeknight dinner, a rainy-day fix, and a reliable leftover lunch all in one. I’ve dressed it up for friends with a garnish of fresh herbs, and I’ve eaten it in my sweats with nothing but a spoon and some bread. Both versions taste just right.