Last fall, on a crisp evening in Austin, I was testing out recipes to warm my brother and me after long days. He had just returned from a trip to Boston, buzzing with stories about hearty Irish food. That’s when I remembered a version of cabbage soup I had tasted at a small Irish pub years ago. It was simple, rustic, and brimming with comfort. I wanted to recreate that same kind of bowl, but with my own twist, using smoky Irish bacon as the star.

As I cooked, Chili (our cat) sat by the window, tail flicking at the smell of sizzling bacon. The kitchen filled with the aroma of onions sautéing in bacon fat—a smell that always makes me pause and smile. Cooking cabbage and potatoes reminded me of family meals back home, where my mother often leaned on vegetables to stretch meals, making them both nourishing and filling.

What I love about this soup is how humble ingredients transform into something deeply satisfying. It’s the kind of recipe that doesn’t ask for fancy tools or rare spices, but it delivers flavor far beyond its simplicity. It feels like a hug in a bowl, especially when paired with crusty bread. And trust me, the broth gets better as it sits, making it perfect for meal prepping or leftovers.

This recipe has now become a staple in our home, not just during the colder months but anytime we crave comfort without fuss. Each spoonful carries warmth, balance, and a reminder that sometimes the best meals are the simplest ones.

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

Short Description

A warm, rustic soup made with Irish bacon, cabbage, potatoes, and herbs, simmered in chicken broth until tender and flavorful.

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
Cutting board and sharp knife
Ladle
Measuring cups and spoons

Cooking Instructions

Step 1: Prepare the Ingredients
Gather and prep all ingredients before starting. Peel and dice potatoes, chop cabbage, onions, and bacon, and mince the garlic.

Step 2: Cook the Bacon
In a large pot over medium heat, cook diced Irish bacon until browned and slightly crispy. Remove bacon and set aside, leaving rendered fat in the pot.

Step 3: Sauté the Onions
Add the onions to the bacon fat and cook until translucent and fragrant, about 5 minutes. Stir in minced garlic and cook for another 1 minute.

Step 4: Add the Potatoes
Toss in the diced potatoes, stirring so they absorb the bacon flavors. Let them cook for about 3 minutes before adding the cabbage.

Step 5: Incorporate the Cabbage
Stir in chopped cabbage, coating it well with the onion and potato mixture.

Step 6: Return the Bacon
Crumble the cooked bacon back into the pot, stirring to combine with the vegetables.

Step 7: Add Liquid
Pour in 4 cups chicken broth, making sure the ingredients are covered. Bring to a gentle boil, then reduce to a simmer.

Step 8: Season the Soup
Add thyme, salt, and pepper. Stir well and taste—adjust seasoning as needed.

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

Step 10: Serve
Ladle into bowls and garnish with extra bacon or fresh herbs if desired. Serve hot with crusty bread.

Why You’ll Love This Recipe

Comforting and hearty with simple ingredients

Full of flavor from smoky Irish bacon and fresh vegetables

Budget-friendly and easy to make on a weeknight

Nutritious, packed with fiber, protein, and vitamins

Perfect for leftovers—the flavor deepens overnight

Mistakes to Avoid & Solutions

Overcooking the cabbage: Too much simmering makes it mushy. Solution: check tenderness at 20 minutes.

Adding salt too early: Bacon and broth are already salty. Solution: season at the end to avoid overseasoning.

Skipping the onion sauté: Raw onions won’t develop flavor. Solution: always cook until translucent.

Undercooking the potatoes: They need time to soften. Solution: test with a fork before turning off the heat.

Using too much liquid: It can water down flavors. Solution: stick to 4 cups of broth, then adjust later if needed.

Serving and Pairing Suggestions

This soup shines as a main dish with warm crusty bread or soda bread.

For a heartier meal, serve with roasted chicken or a simple green salad.

It also works beautifully for a family-style dinner, with the pot placed at the center of the table for everyone to ladle from.

Storage and Reheating Tips

Refrigerate leftovers in airtight containers for up to 4 days.

Freeze for up to 2 months; thaw in the fridge overnight before reheating.

Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed.

Avoid microwaving at high power, it can make the potatoes rubbery.

FAQs

1. Can I use regular bacon instead of Irish bacon?
Yes, though Irish bacon has a meatier texture. If using regular bacon, reduce the amount slightly since it’s saltier.

2. Can this soup be made vegetarian?
Absolutely. Swap bacon for smoked tempeh or mushrooms and use vegetable broth instead of chicken.

3. Can I make this in a slow cooker?
Yes. Cook the bacon and onions first, then transfer everything into the slow cooker and cook on low for 6–7 hours.

4. Can I add carrots or celery?
Definitely. They’ll add sweetness and extra nutrients. Add them in with the potatoes.

5. How can I thicken the broth?
Mash a few potato cubes directly in the pot, stir, and the soup will naturally thicken.

Tips & Tricks

Cut potatoes evenly so they cook at the same rate.

Add fresh parsley at the end for a pop of color and freshness.

Use homemade broth if possible—it gives the soup a richer base.

Make extra bacon and keep some aside just for garnish.

A splash of apple cider vinegar at the end can brighten the flavors.

Recipe Variations

Creamy Version: Stir in 1 cup heavy cream after simmering for a velvety texture.

Spicy Kick: Add ½ teaspoon crushed red pepper flakes with the onions.

Herb Lover’s Twist: Swap thyme for dill or rosemary for a different flavor profile.

Vegetarian: Replace bacon with smoked paprika and mushrooms, and use veggie broth.

Protein Boost: Stir in shredded rotisserie chicken during the last 10 minutes of cooking.

Final Thoughts

Cooking this soup made me feel deeply connected to simple, rustic traditions, even though I was standing in my kitchen in Texas. The balance of smoky bacon, sweet onions, and tender cabbage creates a harmony that feels like home. It’s not just food—it’s comfort layered in flavor, spoon by spoon. Each time I make it, my brother claims it tastes “even better than last time,” and Chili seems to agree as she lingers nearby, hoping for scraps.

This recipe is more than just a meal. It’s about slowing down, letting the aromas fill your kitchen, and serving something hearty that nourishes both body and spirit. If you’re craving comfort, this Irish Bacon Cabbage Potato Soup might just become your new go-to.