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Nothing hits the spot quite like this Irish Bacon, Cabbage and Potato Soup when I'm craving comfort food. I stumbled on this dish when I visited Ireland and was hooked by the way smoky bacon, soft potatoes, and cabbage work together in a tasty broth. It's now my number one fix for cold nights.
Why This Dish Is On Repeat
I just love making this soup because it's a one-pot wonder with super basic stuff I always have around. The real magic starts once that bacon flavor spreads into everything. My crew is always asking for this soup the second it's sweater weather, plus it's easy on the wallet.
What Goes In This
- Parsley: Chopped fresh parsley at the end brings everything to life.
- Salt and Pepper: Use as much or little as you like.
- Bay Leaf: Just toss in one leaf, trust me.
- Chicken Stock: Pour in four to five cups for that cozy broth.
- Carrot: A single carrot brings a hint of sweetness and nice color.
- Potatoes: Use half a pound of whatever potatoes you have or love.
- Cabbage: Grab about half a head, rough chop is all you need.
- Onion: One solid onion chopped up adds the best flavor base.
- Bacon: Cut half a pound into pieces—brings all the flavor.
Gear You’ll Want
- Ladle: My go-to for scooping out big servings.
- Sharp Knife and Board: Essential for speedy chopping.
- Slotted Spoon: Handy for picking out bacon bits.
- Big Pot: My Dutch oven never lets me down for this.
Kick Things Off With The Bacon
- Don’t Overcrowd
- I spread the bacon out so it gets super crispy, usually takes 5–7 minutes.
- Flavor Saver
- Pull out the bacon but leave that yummy fat behind—it’s what makes everything taste so good.
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Create Tasty Layers
- Carrots Go In
- Drop in your carrots next so they start soaking up all that goodness.
- Onion Magic
- Let those onions soften up and turn see-through in the bacon’s fat. It always smells unreal.
Main Show Ingredients
- Quick Toss
- Give potatoes and cabbage a minute in the pan to mix with those flavors.
- Stars Join In
- Add your cabbage chunks and potatoes now—watch your pot fill up fast!
Let The Pot Work
- Gentle Simmer
- Once things come to a boil, turn down the heat and let it all hang out until it’s soft and delicious. The whole house will smell amazing.
- Add The Liquid
- Pour in chicken stock and drop in your bay leaf—this is when things start coming together.
The Home Stretch
- Finishing Touch
- Season with extra salt and pepper to taste. I usually tweak it here.
- Bacon Reunion
- Add your crispy bacon back in to make everything even better.
Time To Dish Up
- Toppings Time
- Scatter parsley over the top and grab a chunk of bread. That’s it—pure comfort.
- Bowl It Up
- Ladle the soup into bowls. The steam is the best part.
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Make It A Full Plate
Big hunks of bread are a must for dipping in this soup. I sometimes do a spoonful of sour cream or a sprinkle of sharp cheddar. Toss a fresh green salad on the side and you’re set.
Storing Leftovers
- Freeze For Later
- This soup holds up great in the freezer—just stick it in overnight to thaw when you want some more.
- Getting It Hot Again
- Warm your leftovers gently on the stove, maybe with a bit of extra broth if needed.
- Chill It Down
- Leftovers last up to three days in the fridge if you tuck them away in a container.
Change Things Up
- Creamy Version: Smash some potatoes in the pot for a thicker soup.
- Veggie Boost: Leeks or parsnips are great extras too.
- No Bacon Option: Ditch the bacon and pick veggie broth to make it meatless.
Don’t Miss These
- Keep The Bacon Drippings: That fat makes the whole thing tasty.
- Season As You Cook: Taste every so often for the perfect flavor.
- Low And Slow: Don’t crank the heat or the veggies might cook unevenly.
Tips From My Kitchen
- Try More Herbs: Switch up your herbs for a fresh twist every time.
- Extra Umami: Add just a dash of Worcestershire—total game changer.
- Old School Touch: Irish bacon gives it a real-deal flavor if you can find it.
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Best Pairings
Dunking warm bread in this soup is the best part. I love serving it with soda bread fresh outta the oven or a simple baguette. With a side salad, you’re basically at your own Irish pub.
Fast Help
- No Bacon? Go for veggie broth and bump up the seasonings—it’s still awesome.
- Want It Creamier? A splash of cream right at the end does the trick.
- Short On Time? Don’t stress—pre-chopped cabbage works all right!
Quick Solutions
- Veggies Too Mushy? Next time, check your pot a bit early.
- Bland Taste? Try hitting it with extra fresh herbs or a splash of vinegar to brighten things up.
Pro Moves
Starchy potatoes like Russets always make for a creamier finish, so that's my pick. The flavor gets so much better if you go slow and don’t rush things. The waiting's worth it.
Last Notes
This dish is a regular in my kitchen because it brings such good, cozy vibes. Every bite feels like a hug from Ireland—simple, hearty, and totally satisfying. The flavors always just click.
Recipe FAQs
- → Can I prepare it in advance?
- Absolutely. Letting it sit overnight in the fridge enhances the flavors. Reheat on the stove gently when ready to serve, and it's good for up to 3 days.
- → What potatoes should I choose?
- Yukon Gold holds up well if you like chunks of potato, while Russets dissolve a bit, making the broth richer.
- → Can I try other cabbages?
- Green is the classic choice, but savoy or napa work too. Red cabbage changes the color, so it's not recommended.
- → How do I make it heartier?
- Toss in celery, parsnips, or load up on potatoes. It also pairs wonderfully with a hunk of Irish soda bread.
- → Is this soup freezable?
- Yep, it freezes just fine for about three months. Thawed veggies might soften, but the taste will still be spot on.