Irish Bacon, Cabbage, and Potato Soup is a hearty and comforting blend that feels like a warm hug on a chilly day. With tender chunks of bacon, soft cabbage, and creamy potatoes all simmered together, it’s a simple dish full of wholesome flavors that stick to your ribs. The soup combines smokiness, earthiness, and just a hint of sweetness from the cabbage, making every spoonful satisfying and cozy.
I love making this soup when I want something easy but still full of character. The smell of the bacon cooking first always makes me smile—it fills the kitchen with that irresistible aroma that promises good things ahead. I usually chop the veggies just the right size so you can still taste each one clearly, and the potatoes help give the soup a thick, smooth texture without needing cream or anything extra.
This soup is perfect to serve with fresh, crusty bread for dipping and soaking up every last bit. I find it’s the kind of meal that gets better as leftovers, which always makes lunch the next day something to look forward to. Whether you’re craving something familiar or a little taste of Ireland, this soup is a simple, warm choice that feels like home.
Key Ingredients & Substitutions
Irish Bacon: The star flavor here comes from thick-cut Irish bacon or smoked back bacon. It adds a lovely smoky saltiness. If you can’t find this, regular smoked bacon works fine, or for less salt, try Canadian bacon.
Cabbage: Green cabbage is classic and adds a mild sweetness and crunch. You can swap with savoy cabbage for a softer leaf or napa cabbage for a gentler flavor if you prefer.
Potatoes: Use waxy potatoes like Yukon Gold or red potatoes. They hold their shape well and give the soup a creamy texture. You can substitute with russets but cook carefully to avoid them breaking down too much.
Broth: Chicken broth gives a rich base, but vegetable broth works great for a vegetarian-friendly swap (just omit bacon and add smoked paprika for depth).
How Can I Get Perfectly Tender But Not Mushy Vegetables?
Timing is key to getting each veggie cooked just right:
- Onions & garlic: Sauté first to soften and build flavor, about 3-4 minutes.
- Carrots and potatoes: Add early and simmer about 15-20 minutes until tender but still holding shape.
- Cabbage: Add last and cook only around 10 minutes so it’s tender yet has some texture. Overcooking cabbage makes it mushy and less vibrant.
Keep your soup at a gentle simmer to avoid breaking down the potatoes too much. Stir occasionally but gently, and taste often to check the texture as it cooks.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all the soup ingredients evenly and simmering gently.
- Sharp chef’s knife – makes chopping onions, cabbage, and potatoes quick and safe.
- Cutting board – gives you a clean, stable surface to prep your veggies and bacon.
- Wooden spoon or heatproof spatula – great for stirring the soup without scratching your pot.
- Ladle – helps you serve the soup neatly into bowls without spills.
Flavor Variations & Add-Ins
- Try swapping Irish bacon for diced smoked sausage for a heartier, spicy twist.
- Add a handful of chopped leeks with the onion for a sweeter, more delicate flavor.
- Stir in chopped kale or spinach with the cabbage for extra greens and nutrition.
- Include a pinch of thyme or rosemary while simmering for a fragrant herbal note.
How to Make Irish Bacon, Cabbage, and Potato Soup
Ingredients You’ll Need:
- 6 slices thick-cut Irish bacon or smoked back bacon, diced
- 4 cups cabbage, chopped into bite-size pieces
- 3 medium potatoes, peeled and cut into chunks
- 2 medium carrots, diced
- 1 medium onion, finely chopped
- 4 cups chicken or vegetable broth
- 2 cups water
- 2 cloves garlic, minced
- 2 tablespoons butter or oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prep all the ingredients, and around 35 minutes to cook. So, you’re looking at about 45 minutes total from start to finish.
Step-by-Step Instructions:
1. Cook the Bacon and Aromatics:
Start by heating the butter or oil in a large pot over medium heat. Add the diced Irish bacon and cook it until it’s crispy and has released its flavorful fat, about 5 to 7 minutes. Then, add the onion and garlic. Sauté everything together until the onion is soft and fragrant, around 3 to 4 minutes.
2. Add Vegetables and Broth:
Next, stir in the chopped carrots and potatoes. Let them cook for a few minutes, stirring occasionally so they get coated in the flavors. Pour in the chicken or vegetable broth along with the water, and bring the soup to a boil.
3. Simmer and Finish:
Lower the heat to a gentle simmer and cook for 15 to 20 minutes until the potatoes and carrots are tender. Then, add the chopped cabbage and simmer for another 10 minutes, until the cabbage softens but still keeps some bite. Season with salt and freshly ground black pepper to taste. If you like, sprinkle some fresh parsley on top before serving.
Can I Use Frozen Cabbage or Potatoes in This Soup?
Yes, you can! Just thaw frozen cabbage or potatoes completely before adding them to the soup. Be careful not to overcook frozen veggies as they tend to soften faster.
Can I Make This Soup Vegetarian?
Absolutely! Simply skip the Irish bacon and use vegetable broth instead of chicken broth. For a smoky flavor, add a pinch of smoked paprika or liquid smoke.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it’s too thick.
Can I Freeze Irish Bacon, Cabbage, and Potato Soup?
Yes! Freeze the soup in portions in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating, and stir well to recombine.
