Few things are more comforting than a steaming bowl of homemade soup, and this Irish Bacon, Cabbage and Potato Soup is a wonderful example of simple ingredients coming together to create something deeply satisfying.
Tender potatoes, sweet cabbage, onions, carrots, and savory bacon simmer together in a flavorful broth until everything is soft and delicious. The bacon adds a smoky, salty richness while the potatoes naturally help thicken the soup, giving it a hearty texture without requiring complicated techniques.
This rustic soup is perfect for chilly evenings, family dinners, or whenever you want an inexpensive meal made with familiar ingredients.
Why You’ll Love This Soup
- Hearty and filling
- Uses simple ingredients
- Budget-friendly
- One-pot preparation
- Rich savory flavor
- Tender potatoes and cabbage
- Perfect for cold-weather meals
- Great for leftovers
- Easy to customize
Ingredients
For the Soup
- 8 ounces bacon, chopped
- 1 large yellow onion, diced
- 2 large carrots, peeled and sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 pounds potatoes, peeled and cut into bite-sized chunks
- 5–6 cups chicken broth or vegetable broth
- 4 cups green cabbage, chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- ½ teaspoon smoked paprika, optional
- ½ cup heavy cream, optional
- 2 tablespoons chopped fresh parsley
How to Make Irish Bacon, Cabbage and Potato Soup
1. Cook the Bacon
Place the chopped bacon in a large Dutch oven or heavy-bottomed soup pot over medium heat.
Cook for approximately 5–7 minutes, stirring occasionally, until the bacon is browned and has rendered some of its fat.
Remove about one-third of the cooked bacon and set it aside for garnish.
Leave the remaining bacon and a little of the rendered fat in the pot.
If there is an excessive amount of fat, carefully remove some before continuing.
2. Cook the Vegetables
Add the diced onion, carrots, and celery to the pot.
Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30–60 seconds.
3. Add the Potatoes
Add the chopped potatoes to the pot.
Stir them together with the bacon and vegetables so they become coated with the savory mixture.
4. Add the Broth and Seasonings
Pour in the chicken or vegetable broth.
Add the thyme, bay leaf, black pepper, and optional smoked paprika.
Start with a small amount of salt because the bacon and broth may already contain quite a bit.
Stir well.
5. Simmer the Soup
Bring the soup to a gentle boil.
Reduce the heat to low, cover partially, and simmer for approximately 15–20 minutes.
The potatoes should become tender when pierced with a fork.
6. Add the Cabbage
Add the chopped cabbage to the pot.
Stir it into the soup and continue cooking for approximately 8–12 minutes, or until the cabbage is tender but not completely mushy.
Adding the cabbage later helps it retain some texture and fresh flavor.
7. Make It Creamy
For a lighter broth-based soup, you can skip this step.
For a richer, creamier soup, stir in ½ cup heavy cream during the final few minutes of cooking.
Keep the heat low and avoid bringing the soup to a vigorous boil after adding the cream.
8. Adjust the Seasoning
Remove the bay leaf.
Taste the soup and adjust the salt and black pepper.
If you prefer a thicker consistency, use a potato masher to gently mash some of the potatoes directly in the pot.
This releases their natural starch and thickens the broth without requiring flour.
9. Serve
Ladle the hot soup into bowls.
Top with the reserved crispy bacon and fresh chopped parsley.
Serve immediately with warm crusty bread.
Choosing the Right Potatoes
Several varieties work well.
Russet Potatoes
Russets break down more easily and naturally thicken the soup.
Yukon Gold Potatoes
Yukon Gold potatoes have a creamy texture and hold their shape relatively well.
Red Potatoes
Red potatoes are firmer and maintain their shape, making them a good choice if you prefer distinct pieces of potato throughout the soup.
You can also combine different varieties.
How to Make the Soup Thicker
This soup can be served as a light broth or made substantially thicker.
Mash Some Potatoes
The easiest method is to mash a portion of the cooked potatoes directly in the pot.
Blend a Small Portion
Remove about 1–2 cups of soup and carefully blend it until smooth. Stir it back into the pot.
Add Cream
Heavy cream adds richness and a slightly thicker texture.
Avoid adding too much, as the soup should still taste like a rustic potato and cabbage soup rather than a heavy cream soup.
How to Make It Without Dairy
Simply leave out the heavy cream.
The potatoes provide plenty of natural body, so the soup remains hearty and satisfying without dairy.
You can also use an unsweetened dairy-free cream alternative if desired.
Can You Use Turkey Bacon?
Yes.
Turkey bacon can be substituted, although it generally provides less rendered fat and a somewhat different flavor.
If the vegetables begin sticking to the pot, add a small amount of olive oil before sautéing them.
Add More Vegetables
This soup is very forgiving, so you can add other vegetables depending on what you have available.
Try:
- Leeks
- Parsnips
- Turnips
- Green beans
- Peas
- Kale
- Spinach
Leeks are especially delicious with potatoes and cabbage.
How to Make It More Filling
For a more substantial meal, add:
- White beans
- Cooked chicken
- Shredded turkey
- Extra potatoes
- A small amount of cooked sausage
Beans are particularly useful if you want to make the soup more filling without adding additional meat.
What to Serve With Irish Bacon, Cabbage and Potato Soup
This soup pairs beautifully with simple bread.
Try serving it with:
- Irish soda bread
- Crusty sourdough
- Whole-grain bread
- Dinner rolls
- Garlic bread
- Buttered toast
A simple green salad can also turn the soup into a complete meal.
Tips for the Best Soup
Don’t Overcook the Cabbage
Cabbage becomes increasingly soft the longer it cooks. Add it after the potatoes have had a head start.
Watch the Salt
Bacon can be quite salty. Taste the soup before adding additional salt.
Use Good Broth
Because the ingredient list is simple, the broth contributes significantly to the final flavor.
Cut the Potatoes Evenly
Uniform pieces cook at approximately the same rate.
Save Some Crispy Bacon
Adding a little crispy bacon on top just before serving provides a wonderful contrast to the soft vegetables.
Storage
Allow leftover soup to cool before transferring it to an airtight container.
Refrigerate for up to 3–4 days.
The potatoes may absorb some of the broth as the soup sits, so add a splash of broth or water when reheating if necessary.
Reheat gently on the stovetop or in the microwave until thoroughly hot.
Can You Freeze This Soup?
Yes, but the texture can change slightly after freezing, especially if heavy cream is added.
For the best freezer texture, consider freezing the broth-based soup before adding cream.
Cool completely, transfer to freezer-safe containers, and freeze for up to 2–3 months for best quality.
Thaw overnight in the refrigerator and reheat gently.
Add fresh cream after reheating if desired.
Frequently Asked Questions
Can I use cooked bacon?
Yes. Simply chop the cooked bacon and add it along with the vegetables. You won’t get as much bacon fat for sautéing, so add a little oil if necessary.
Can I use purple cabbage?
You can, although it will dramatically change the appearance and slightly alter the flavor. Green cabbage is best for the classic version.
Can I make this soup vegetarian?
Yes. Leave out the bacon and use vegetable broth. Add white beans, mushrooms, or another hearty ingredient for extra flavor and substance.
Why is my potato soup too thin?
Mash some of the potatoes directly in the pot or blend a small portion of the soup and return it to the pot.
Can I make it in a slow cooker?
Yes. Cook the bacon separately, then add it with the vegetables, potatoes, broth, and seasonings to the slow cooker. Cook on LOW for about 6–7 hours or HIGH for 3–4 hours, adding the cabbage during the final hour so it doesn’t become excessively soft.
Can I make this soup ahead of time?
Absolutely. Like many hearty soups, the flavors can become even more developed after resting overnight.
Recipe at a Glance
Recipe: Irish Bacon, Cabbage and Potato Soup
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour
Servings: 6–8
Course: Soup
Cuisine: Irish-inspired
Main Ingredients: Bacon, cabbage, potatoes
Best Served: Hot with crusty bread
Final Thoughts
Irish Bacon, Cabbage and Potato Soup is a beautiful example of how humble ingredients can create a satisfying homemade meal. The combination of smoky bacon, creamy potatoes, sweet cabbage, carrots, and onions creates a soup that’s hearty without being complicated.
For the richest flavor, cook the bacon first and use some of its rendered fat to sauté the vegetables. Let the potatoes simmer until tender, then add the cabbage toward the end so it retains some texture.
Serve each bowl with crispy bacon and fresh parsley, alongside a slice of warm bread, and you have an easy, comforting dinner that is perfect for sharing.
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Irish Bacon, Cabbage and Potato Soup – Hearty & Comforting
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Make hearty Irish Bacon, Cabbage and Potato Soup with tender potatoes, cabbage, carrots, onions, and savory bacon in a rich homemade broth. Perfect for chilly days.