Irish Bacon Cabbage And Potato Soup Recipe

There’s nothing quite like a warm, hearty bowl of Irish Bacon, Cabbage, and Potato Soup on a chilly evening. The rich, smoky aroma of bacon mingling with the sweetness of cabbage and the comforting creaminess of potatoes makes this dish a true classic.

this Recipe

I first discovered this recipe on a trip to Ireland, where a small countryside pub served up the most unforgettable bowl of soup I’d ever had. It was rustic, deeply flavorful, and surprisingly simple—just a few humble ingredients coming together to create something magical. Since then, it has become a staple in my kitchen, perfect for cozy family dinners or meal prepping for the week ahead.

If you’re looking for an easy, budget-friendly meal that delivers incredible flavor, you’re going to love this recipe. Let’s dive in!

Why You'll Love This Irish Bacon, Cabbage, and Potato Soup

This soup is the ultimate comfort food, bringing together the best of Irish cooking in one bowl. It’s simple, satisfying, and packed with flavor.

First off, it’s incredibly easy to make. With just a handful of everyday ingredients and one pot, you can have this soup on the table in under an hour. No complicated steps—just good, wholesome cooking.

It’s also budget-friendly. Potatoes, cabbage, and bacon are inexpensive staples that stretch to feed a crowd. You’ll get a big pot of hearty soup without spending much at all.

And let’s talk about the flavor. The smoky, salty goodness of the bacon infuses the broth, while the cabbage softens and adds a subtle sweetness. The potatoes make it thick and creamy without needing extra dairy. Every spoonful is pure comfort.

Plus, this soup is versatile. You can adjust the ingredients based on what you have on hand, making it perfect for using up leftovers or customizing it to your taste.

Ready to start cooking? Let’s go over the ingredients.

Ingredients Notes

The beauty of this soup lies in its simple ingredients, each playing a key role in creating that rich, comforting flavor.

Thick-cut Irish bacon is the heart of this dish. Unlike American bacon, which is streaky and crispy, Irish bacon comes from the back of the pig, making it meatier and more tender. If you can’t find it, Canadian bacon or even smoked ham will work as a substitute.

A whole head of green cabbage might seem like a lot, but trust me, it cooks down beautifully. The cabbage adds a mild sweetness that balances the saltiness of the bacon, giving the soup its signature taste.

The potatoes are what make this soup thick and hearty. Russet potatoes break down slightly, creating a creamy texture, while Yukon Golds hold their shape better for more bite. You can use a mix of both for the best of both worlds.

A good chicken or vegetable broth is essential for depth of flavor. Homemade is always best, but a quality store-bought version will do just fine. If using store-bought, go for a low-sodium option so you can control the saltiness.

To tie everything together, onions, garlic, and fresh thyme add an aromatic base that enhances the overall richness of the soup. A touch of heavy cream is optional if you want an extra-luxurious finish.

Now that we’ve got everything we need, let’s get cooking!

How To Make This Irish Bacon, Cabbage, and Potato Soup

This soup comes together easily in just a few steps, with each ingredient building on the next to create layers of incredible flavor.

Start by chopping your Irish bacon into bite-sized pieces. In a large pot or Dutch oven over medium heat, cook the bacon until it turns golden and crispy around the edges. This step not only renders out the flavorful fat but also gives the soup its smoky backbone. Once the bacon is done, remove it from the pot and set it aside, leaving the drippings behind.

Next, add chopped onions to the same pot, sautéing them in the bacon fat until they turn soft and slightly caramelized. This adds a natural sweetness that balances the saltiness of the bacon. Toss in some minced garlic and stir for about 30 seconds until fragrant—be careful not to burn it.

Now, add the potatoes and let them soak up all those delicious flavors before pouring in your broth. Scrape up any browned bits from the bottom of the pot as you stir—this is where a lot of the depth of flavor comes from. Bring everything to a gentle boil, then reduce the heat and let it simmer until the potatoes are fork-tender.

Once the potatoes are soft, stir in the shredded cabbage and let it wilt into the soup. The cabbage will only need about 5-7 minutes to become tender while still retaining some texture. At this point, you can add back the cooked bacon, stirring it in so every spoonful has that delicious smoky bite.

Finally, if you’re using heavy cream, stir in a splash at the very end for a rich, velvety finish. Give everything a taste, adjust the seasoning with salt and pepper, and your soup is ready to serve!

This whole process takes about 45 minutes, making it a perfect option for weeknight dinners or meal prep.

Storage Options

This soup stores beautifully, making it a great make-ahead meal. If you have leftovers, let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.

For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Just leave a little space at the top for expansion. When ready to eat, thaw overnight in the fridge before reheating.

To reheat, warm the soup gently on the stovetop over medium heat, stirring occasionally. If it has thickened in the fridge, add a splash of broth or water to bring it back to the perfect consistency.

Variations and Substitutions

One of the best things about this soup is how adaptable it is. You can easily tweak it based on your preferences or what you have on hand.

If you don’t have Irish bacon, you can swap it out for regular thick-cut bacon, pancetta, or even diced ham. Each will add a slightly different flavor but will still make for a delicious soup.

For a vegetarian version, skip the bacon and use a smoky paprika and a splash of soy sauce to mimic that deep, umami-rich flavor. A little butter can replace the bacon fat for sautéing the onions.

Want an even heartier meal? Add in some carrots, leeks, or even a can of white beans for extra texture and nutrition. These additions blend seamlessly with the other ingredients.

If you prefer a creamier soup without using cream, simply blend a portion of the soup and stir it back in. This will give you that thick, rich texture without any added dairy.

For a little extra warmth, a pinch of red pepper flakes or a dash of hot sauce can add a subtle kick that balances beautifully with the smokiness of the bacon.

No matter how you make it, this Irish Bacon, Cabbage, and Potato Soup is pure comfort in a bowl. Give it a try, and let me know how you customize it to make it your own!

Print