Irish Bacon, Cabbage, and Potato Soup is a hearty and comforting dish filled with tender chunks of potatoes, flavorful Irish bacon, and soft cabbage. It’s the kind of soup that feels like a warm hug on a chilly day, with simple ingredients that come together in a delicious, filling way. The bacon adds a nice smoky touch that pairs perfectly with the mildness of the cabbage and the creaminess of the potatoes.
I love making this soup when I want something cozy but not too complicated. One thing I like to do is gently simmer the bacon and cabbage so their flavors really blend into the broth, making each spoonful rich and satisfying. It’s a great meal if you want something that tastes homemade and wholesome without needing a ton of fancy ingredients or time.
My favorite way to enjoy this soup is with a good crusty piece of bread to soak up every last drop. It’s one of those dishes that always brings back memories of home-cooked meals and good conversation around the table. Whenever I make it, I feel like I’m sharing a bit of Irish comfort food magic with everyone. Give it a try—you’ll want to come back to this recipe again and again!
Key Ingredients & Substitutions
Irish Bacon: Irish bacon gives this soup its rich, smoky flavor. If you can’t find it, back bacon or thick-cut smoked ham work well. For a vegetarian option, you can try smoked tofu or add a splash of liquid smoke for depth.
Cabbage: Green cabbage is classic here, adding mild sweetness and texture. You can swap in Savoy cabbage for a more tender leaf or Napa cabbage for a lighter, slightly crunchier bite.
Potatoes: Use waxy potatoes like Yukon Gold or red potatoes—they stay tender without falling apart. Russet potatoes work too but can get softer and make the broth thicker.
Broth: Water works fine for a simple base, but a low-sodium chicken broth adds extra richness without overpowering the other flavors.
How Can I Get Perfectly Tender Cabbage Without It Turning Mushy?
Cabbage can be tricky—it goes from crunchy to mushy quickly. To keep it just right, add it in the last 10-15 minutes of simmering. This lets it soften while keeping a nice hint of bite.
- Cut cabbage into bite-sized pieces for even cooking.
- Simmer gently, avoiding a rolling boil that breaks down the leaves too fast.
- Check texture often after 10 minutes—you want tender, not falling apart.
This way, the cabbage shines through with its subtle sweetness and adds lovely texture contrast to the soft potatoes.
Equipment You’ll Need
- Large stockpot or Dutch oven – perfect for simmering soup evenly and holding all the ingredients comfortably.
- Sharp knife – makes chopping bacon, cabbage, and potatoes quick and safe.
- Cutting board – keeps your workspace clean and protects your counters while you prep.
- Wooden spoon – great for stirring the soup gently without scratching your pot.
- Slotted spoon – helps you easily remove bacon pieces from the broth when needed.
Flavor Variations & Add-Ins
- Swap Irish bacon with diced smoked ham or pancetta for a different smoky flavor that’s still rich.
- Add chopped leeks or celery along with onions for extra aroma and a subtle veggie taste.
- Stir in a handful of chopped fresh thyme or rosemary near the end for a fresh herbal touch.
- Include a splash of cream or a dollop of sour cream when serving for a richer, creamier soup experience.
Irish Bacon, Cabbage, and Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 cups water or low-sodium chicken broth
- 8 oz Irish bacon (or back bacon), diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and cut into chunks
- 3 large carrots, peeled and sliced
- 6 cups green cabbage, cut into bite-sized pieces
- 1 tbsp butter or oil (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 35-40 minutes for cooking. In total, you should set aside about 50 minutes from start to finish, including chopping veggies, simmering the broth, and cooking everything until tender and flavorful.
Step-by-Step Instructions:
1. Start the Broth and Bacon:
In a large pot, bring your water or chicken broth to a gentle boil. Add the diced Irish bacon and let it simmer for about 10 minutes. This helps get the smoky bacon flavor into the soup. Then, use a slotted spoon to take the bacon pieces out and set them aside, keeping the broth in the pot.
2. Sauté Onions and Garlic:
In the same pot, you can melt a tablespoon of butter or heat some oil over medium heat. Add your chopped onion and minced garlic, cooking until they’re soft and smell really good—about 3-4 minutes.
3. Cook Potatoes and Carrots:
Pour the broth back into the pot if it’s not already there. Add your potatoes and carrots, and let them cook until they start to get tender, usually about 10-15 minutes.
4. Add Cabbage and Bacon:
Now toss in the chopped cabbage and the cooked bacon pieces. Let everything simmer together for another 10-15 minutes, until the cabbage is tender but still fresh and green, and the potatoes are soft.
5. Season and Serve:
Give your soup a taste and add salt and black pepper as you like it. When it’s ready, ladle the warm soup into bowls and sprinkle with fresh parsley. It’s lovely served with crusty bread for dipping!
Can I Use Frozen Bacon for This Soup?
Yes, you can use frozen Irish bacon, but be sure to thaw it completely in the fridge overnight before dicing. This helps it cook evenly and release its flavor into the broth without extra moisture.
Can I Make the Soup Ahead of Time?
Absolutely! The flavors actually deepen when the soup sits overnight. Store it in an airtight container in the fridge for up to 3 days, then reheat gently on the stove before serving.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. When reheating, warm on the stove over medium heat, stirring occasionally to heat evenly and retain the texture of the vegetables.
Can I Substitute Another Type of Cabbage?
Yes! Savoy or Napa cabbage work nicely if you want a slightly different texture or flavor. Just add them at the same step and watch the cooking time to keep them tender-crisp without getting mushy.
