Irish Bacon, Cabbage, and Potato Soup Meal is a hearty and comforting dish that feels like a warm hug on a chilly day. The smoky flavor of Irish bacon blends perfectly with tender cabbage and creamy potatoes, all simmered together in a flavorful broth that’s both simple and satisfying.
I love making this soup when I want something filling but not too heavy. The bacon adds just the right amount of saltiness, while the cabbage brings a slight sweetness and freshness that balances everything out. I usually let it cook low and slow so the potatoes get nice and soft, which makes each spoonful extra cozy.
One of my favorite ways to enjoy this soup is with a thick slice of crusty bread on the side, perfect for dipping into the broth. It’s a great meal for any day of the week, whether you’re looking for a quick dinner or something to share with friends and family. This soup always reminds me of good times around the table and cozy evenings at home.
Key Ingredients & Substitutions
Irish Bacon: This gives the soup a smoky, salty flavor that’s key to the dish. If you can’t find Irish bacon, thick-cut smoked bacon or pancetta work well too. For a leaner option, try turkey bacon, but it’s less smoky.
Cabbage: Green cabbage adds sweetness and texture. You can swap it for savoy cabbage or even kale for a different twist, but the cooking time may vary slightly.
Potatoes: Use starchy potatoes like Russets or Yukon Gold. They break down a bit and thicken the soup, making it creamy without cream. Waxy potatoes like red potatoes will stay firmer if you prefer more texture.
Carrots and Onion: These veggies add sweetness and depth. Don’t skip cooking them well—they form the flavor base alongside garlic and herbs.
Broth: Chicken broth provides richness, but vegetable broth works well for a vegetarian version if you use veggie bacon or smoked tofu instead.
How Do You Get the Best Flavor from Bacon and Vegetables?
Cooking bacon slowly in the pot first releases fat and creates a smoky base. Don’t rush this; let the bacon brown but not burn.
- Remove bacon pieces and leave the fat in the pot.
- Sauté onions and garlic in this fat to soak up all the bacon flavor.
- Add carrots and potatoes next to soften, stirring gently.
- Add broth and herbs, simmer until tender.
- Add cabbage last so it stays tender but bright in color.
This layering of flavors builds a rich, comforting soup that’s hearty and full of taste.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all the ingredients together evenly and simmering the soup slowly.
- Wooden spoon – great for stirring the soup without scratching your pot.
- Chef’s knife – makes chopping bacon, vegetables, and cabbage quick and safe.
- Cutting board – gives you a stable surface for cutting all your ingredients.
- Slotted spoon – handy for removing cooked bacon while leaving the fat in the pot.
Flavor Variations & Add-Ins
- Swap Irish bacon for smoked sausage for a heartier, spiced flavor that’s still savory and filling.
- Add chopped leeks along with onions to give a sweeter, oniony flavor that’s subtle and delicious.
- Mix in some chopped kale or spinach near the end to boost the soup’s nutrition and add nice green color.
- Stir in a teaspoon of mustard or a splash of vinegar before serving to brighten and balance the rich flavors.
How to Make Irish Bacon, Cabbage, and Potato Soup Meal
Ingredients You’ll Need:
Main Ingredients:
- 8 oz Irish bacon or thick-cut smoked bacon, diced
- 1 small head of cabbage, chopped into bite-sized pieces
- 3 medium potatoes, peeled and diced
- 2 medium carrots, peeled and sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
Liquids and Seasonings:
- 4 cups chicken or vegetable broth
- 2 cups water
- 2 tbsp olive oil or butter
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- A pinch of smoked paprika or cayenne pepper (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and chop ingredients, then about 35 minutes to cook, for a total time of around 45 minutes. It’s perfect for a cozy meal without too much waiting.
Step-by-Step Instructions:
1. Cook the Bacon:
Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the diced bacon and cook it until crispy and browned. Use a slotted spoon to remove the bacon pieces, leaving the flavorful bacon fat in the pot for the next step.
2. Sauté Onions and Garlic:
Add the diced onions and minced garlic to the pot with the bacon fat. Cook, stirring often, for about 5 minutes until soft and translucent.
3. Add Carrots and Potatoes:
Stir in the sliced carrots and diced potatoes, cooking them for another 3-4 minutes until they begin to soften.
4. Simmer the Soup:
Pour in the chicken or vegetable broth and water. Add the dried thyme and bay leaf. Bring everything to a boil, then reduce the heat and let it simmer gently for about 15 minutes, or until the potatoes and carrots are tender when poked with a fork.
5. Add Cabbage and Finish Cooking:
Stir the chopped cabbage into the pot and let it simmer for another 10 minutes, just until the cabbage softens but remains bright and fresh.
6. Combine and Season:
Return the cooked bacon to the pot and mix it in well. Season the soup with salt and pepper to your taste. Remove the bay leaf before serving.
7. Serve & Enjoy:
Ladle the hot soup into bowls and, if you like, sprinkle each serving with a pinch of smoked paprika or cayenne pepper for a little extra kick and color. Serve with crusty bread or traditional Irish soda bread on the side for dipping.
Can I Use Frozen Bacon for This Soup?
Yes, but make sure to fully thaw the bacon before cooking. Thaw it overnight in the fridge or use the microwave’s defrost setting. Pat it dry to avoid excess moisture in the pot.
Can I Prepare This Soup in Advance?
Absolutely! You can make the soup a day ahead and refrigerate it. Reheat gently on the stove, adding a little broth or water if it thickens too much.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat until warmed through, stirring occasionally for even heating.
Can I Substitute the Cabbage with Another Vegetable?
Yes! Savoy cabbage, kale, or collard greens work nicely as swaps. Just adjust the cooking time slightly, as some greens cook faster than cabbage.
