Irish Bacon, Cabbage, and Potato Soup
So, Let Me Tell You About This Soup…
Right, you know when it’s just too cold or you’re worn down and all you want is a bowl of something warm (bonus points if it’s full of spuds and bacon)? That’s when I make this Irish bacon, cabbage, and potato soup. I started making it when my youngest came home form school looking like a half-drowned puddle after a surprise downpour—couldn’t even see her eyes for the wet! We all crowded round the table, steaming bowls in hand, spoons clanking, and it’s lived rent-free in my winter rotation ever since. And I’ll be honest, I always say, “It’s just a few simple ingredients,” but… somehow my kitchen ends up scattered with potato bits and stray bits of cabbage anyway. Typical.
Why You’ll Love This (Or, Why My Crew Gobbles It Up)
I make this when we want comfort, but I’m not in the mood to faff about (if I can skip peeling half the spuds, I do it). My lot go wild for it because you’ve got that salty hit from the bacon, the soft, buttery potatoes, and cabbage that actually tastes good (I know, shocker).
Sometimes, if I’m tired or distracted, I’ll skip the fancy bacon and use whatever’s in the fridge—always seems to disappear. (Plus, big point in its favour: you just throw it all in one pot. No pile of pans glaring at you from the sink later.)
What You’ll Need (And What You Can Swap)
- About 200g thick-cut Irish bacon, diced (Or regular streaky bacon if that’s around. Grandma used rashers—frankly, I use whatever isn’t suspiciously old!)
- 5-6 medium potatoes, peeled or not, cubed (Maris Piper or Yukon Golds. Sometimes I just grab whatever spuds are rolling about. Even a sweet potato thrown in’ll work fine)
- 1 small head green cabbage, sliced (Savoy sometimes sneaks in when I can’t get a regular one. Red cabbage makes it weirdly purple, so maybe don’t do that)
- 1 big onion, chopped (any old onion; once I used shallots, and it was a bit posh, honestly)
- 2-3 garlic cloves, minced (I sometimes forget the garlic. Doesn’t ruin anything!)
- About 5 cups (1.2L) chicken or vegetable broth (Cube or carton—honestly, just not the fluorescent yellow one)
- 2 tbsp butter (or oil, but butter’s better, no question)
- Black pepper (and a bit of salt, but the bacon kind of covers that anyway)
- Optional: A handful of chopped parsley or scallions for the top (I forget more often than I remember)
Let’s Get Cooking (Seriously, It’s Simple)
- First off, chuck that bacon into your biggest pot over medium heat. Let it cook till it’s just crisped and golden round the edges. Sometimes I pour off some of the fat, sometimes I just… don’t.
- Add in your onions and garlic. They’ll soak up that bacon goodness. Give them a stir for 3 or 4 minutes—just till things get soft. (This is where I usually sneak a taste—okay, not the raw onions, but the bacon bits never make it all the way.)
- Now, lob in the cubed potatoes. Stir them about. (If some get stuck to the pot, don’t panic—it all works out when the broth goes in.)
- Pour in your broth; just enough to cover those veg. Bring it up to a gentle boil, then drop the heat to a simmer. Let it bubble away for 15-ish minutes, or till the potatoes can be poked with a butter knife.
(And if you get distracted by something on the telly and it goes a bit longer, honestly, no harm done!) - Toss in the chopped cabbage. Stir it around, slap a lid on, and leave it for another 5-10 minutes until the cabbage softens up. I usually try to taste just one more time, burn my tongue, and remember I do it every single time.
- Stir in the butter (trust me, don’t skip this, unless you must), and check the seasoning. Some folks put cream in here—I don’t, but you do you.
- Ladle into big bowls, sprinkle with parsley or scallions if you’re feeling fancy, and serve with piles of brown bread.
Handy Things I’ve Figured Out (Mostly By Accident)
- If the broth’s too salty, add a raw spud and fish it out after a while—soaks it up, like magic. Slightly odd, but works!
- I find it tastes better the next day (when everyone’s left a tiny bit “for later” I can steal for lunch).
- I once tried pre-cooking the bacon in a microwave. Don’t bother. Not the same.
Stuff I’ve Tried (And Some of It Was A Bit Dodgy)
- Threw in a handful of kale instead of cabbage once—kind of a chewy, green disaster. Not for me.
- Leftover cooked chicken, shredded, is nice if you’re low on bacon. Not “authentic” but who’s judging?
- Sweet potatoes—actually, on second thought, not nearly as good as regular ones, but I’ll allow it if you have a basketful looking sad.
What You’ll Need in the Kitchen (Or What I Use When I Can Find It)
- Big old soup pot (I’ve used a Dutch oven, or just a battered metal pot. A saucepan will work if you halve the recipe—done it!)
- Chopping board and sharp knife (Bread knife in a pinch, but not recommended. Trust me, I’ve tried.)
- Ladle. Or a mug if you’re desperate—been there!
Storing Leftovers… If You’re Lucky
This soup keeps alright in the fridge for up to three days, though honestly, in my house, it never lasts more than a day! Pop it in a container (or leave it in the pot and call it rustic), and reheat gently—don’t blast it, or the potatoes will get gluey.
This Is How I Serve It (Feel Free To Go Your Own Way)
We usually ladle it into big bowls and perch them on our laps in the living room, feet up, telly on. If you’re feeling proper, a thick slice of soda bread with a disgraceful amount of butter is the real deal. My uncle always dunks his bread in till it’s practically disintegrated; each to their own!
Lessons Learnt (So You Don’t Have To)
- I once tried rushing the cabbage cooking—ended up eating crunchy leaves. Don’t skimp on the simmer, it’s worth the wait.
- Left potatoes in big chunks once. Took forever. Smaller cubes, every time now.
- Actually, I find it works better if you don’t stir it constantly—let it do its thing, but keep one eye on it, just in case.
FAQ (Stuff People Genuinely Ask Me about Irish Bacon, Cabbage, and Potato Soup)
- Can I freeze it? Sure, but the potatoes go a bit mushy when thawed. Doesn’t bother me if I’m starving, though.
- Do I have to peel the spuds? Nope! I skip peeling when I can (which is most days). Skin-on gives it a bit of character, that’s all.
- Can I use turkey bacon? Well, I suppose you can, but it tastes different. Not bad—just… not the same vibe.
- How do I make it vegetarian? Lose the bacon, double up on the butter and maybe fry a bit of smoked paprika with the onions. Tastes surprisingly close.
- What if I don’t have cabbage? Try Savoy, kale (though watch for chewiness), or… just admit it’s a potato soup. No shame!
- Can I make it in a slow cooker? Oh, possibly, though I’ve never managed to remember to set it up in the morning. If you do, let me know how it turns out!
And I’ll leave you with this: never underestimate the magic of a bowl of homemade soup, even if you get more mess on your jumper than in the bowl. Sláinte!
Ingredients
- 8 oz thick-cut Irish bacon, diced
- 1 large onion, chopped
- 3 medium potatoes, peeled and diced
- 4 cups green cabbage, shredded
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
Instructions
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1In a large pot over medium heat, cook the diced bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
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2Add the butter and chopped onion to the pot. Sauté for 4-5 minutes until the onion becomes translucent.
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3Stir in the garlic and cook for another minute until fragrant.
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4Add the potatoes, cabbage, and thyme. Pour in the chicken broth and stir to combine.
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5Bring the soup to a boil, then reduce heat to a simmer. Cover and cook for about 30-35 minutes, or until the vegetables are tender.
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6Stir the cooked bacon back into the soup. Season with salt and black pepper to taste. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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