Description
A hearty and comforting Irish Bacon, Cabbage, and Potato Soup featuring crispy bacon, tender cabbage, and creamy potatoes simmered in a flavorful chicken broth. Perfect for a cozy meal that’s easy to prepare in under an hour.
Ingredients
Scale
Meat
- 1/2 lb bacon (cut into quarter pieces)
Vegetables
- 1 onion (finely chopped)
- 1/2 cabbage (roughly chopped)
- 1/2 lb potatoes (washed and diced)
- 1 carrot (peeled and finely sliced)
Liquids and Broth
- 4 to 5 cups chicken stock
Spices and Herbs
- 1 bay leaf
- Kosher salt and black pepper (to taste)
- Parsley (chopped, for garnish)
Instructions
- Cook the bacon: In a large pot, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Sauté onions and carrot: In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Add the sliced carrot and cook for another 2 minutes to slightly tenderize the vegetables and enhance their flavor.
- Add potatoes and cabbage: Stir in the diced potatoes and chopped cabbage. Season with salt and pepper to taste, and cook for 3-4 minutes to soften the vegetables slightly before adding liquid.
- Simmer the soup: Pour in the chicken stock and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer gently for 15-20 minutes until the potatoes and cabbage are tender and flavors meld together.
- Finish with bacon: Return the cooked bacon to the pot and stir well. Taste the soup and adjust seasoning if needed with additional salt and pepper.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve warm for a comforting meal.
Notes
- Use smoked bacon for an extra depth of flavor.
- Chicken stock can be substituted with vegetable stock for a milder taste.
- Adjust thickness by adding more potatoes or stock as desired.
- Leftovers keep well refrigerated for up to 3 days.
- For a creamier soup, blend a portion of the soup before adding the bacon back in.
