Irish Bacon, Cabbage, and Potato Soup is a comforting, hearty bowl packed with simple, tasty ingredients. The smoky bacon gives it a rich flavor, while the tender cabbage and creamy potatoes make it feel like a warm hug on a chilly day. It’s the kind of soup that feels like home with every spoonful.
I love making this soup when I want something easy but satisfying. The best part is how the flavors come together without needing a lot of fuss. I usually cook the bacon first to get some crispy bits to sprinkle on top—adds a great texture contrast that I can’t get enough of. Plus, it makes the kitchen smell amazing!
For serving, I like putting the soup in a big bowl with some fresh crusty bread on the side for dipping. It’s perfect for a cozy dinner or a lunch that really fills you up. I’ve found that this soup brings out the best in simple ingredients and always gets everyone asking for seconds.
Key Ingredients & Substitutions
Irish Bacon (or thick-cut bacon): This is the star for smoky flavor. If you can’t find Irish bacon, thick-cut smoked bacon or pancetta works well. Turkey bacon is a leaner option but has less smokiness.
Cabbage: Green cabbage adds mild sweetness and texture. You can swap with savoy or napa cabbage for a softer bite. Just add napa later as it cooks faster.
Potatoes: Use starchy potatoes like Russets for a creamy feel as they soften. Yukon Golds hold shape better if you prefer chunks in your soup.
Broth: Chicken broth gives rich flavor, but vegetable broth works for vegetarians (just skip the bacon or use smoky plant-based bacon).
How Do I Get the Best Flavor from the Bacon and Vegetables?
Cooking the bacon first is key. It releases fat that adds deep flavor to the soup.
- Cook bacon until crisp, then remove. Use the rendered fat to sauté onions, celery, and garlic slowly until soft and fragrant—this builds a flavorful base.
- Adding butter boosts richness but isn’t necessary if your bacon is fatty enough.
- Cook the potatoes and carrots a bit before adding broth—they start softening and soak up flavors.
- Simmering cabbage last keeps it tender and bright instead of mushy, balancing texture well.
- Don’t forget to season at the end with salt and pepper to bring all flavors together.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all ingredients together and simmering the soup evenly.
- Wooden spoon – great for stirring without scratching your pot.
- Sharp knife – makes chopping bacon, cabbage, and veggies quick and safe.
- Cutting board – protects your counters and gives you a clean surface for prep.
- Ladle – handy for serving the soup into bowls without mess.
Flavor Variations & Add-Ins
- Swap Irish bacon for smoked sausage or kielbasa for a smoky twist that changes the flavor profile.
- Add diced leeks or fennel with the onions for extra sweetness and depth.
- Stir in a handful of chopped fresh parsley or dill at the end for bright herbal notes.
- Include a pinch of crushed red pepper flakes if you want a subtle spicy kick.
Irish Bacon, Cabbage, and Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 slices Irish bacon (or thick-cut bacon), chopped
- 1 medium head green cabbage, chopped into bite-sized pieces
- 4 medium potatoes, peeled and diced
- 3 large carrots, peeled and sliced
- 1 large onion, finely chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh chives, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and chop the ingredients, then about 40 minutes to cook and simmer the soup. So, plan on around 55 minutes total for a warm, hearty meal.
Step-by-Step Instructions:
1. Cook the Bacon:
Heat a large pot or Dutch oven over medium heat. Cook the chopped Irish bacon until it’s nice and crispy. Remove the bacon pieces with a slotted spoon and set them aside. Keep the bacon fat in the pot; it will give your soup great flavor.
2. Sauté the Vegetables:
Add the butter to the bacon fat and let it melt. Then add the onion, celery, and garlic. Cook them gently for about 5 to 7 minutes, stirring often, until they’re soft and smell wonderful.
3. Add Potatoes and Carrots:
Put the diced potatoes and sliced carrots into the pot. Stir everything together well and cook for another 5 minutes. This helps the flavors start to mix.
4. Add Broth and Herbs:
Pour in the chicken or vegetable broth. Add dried thyme and the bay leaf. Bring everything to a boil, then lower the heat and let it simmer for 15 to 20 minutes, until the potatoes and carrots are starting to get tender.
5. Add the Cabbage:
Stir in the chopped cabbage. Let the soup continue to simmer for another 10 to 15 minutes. The cabbage should be tender but still bright and fresh-looking.
6. Finish and Serve:
Take out the bay leaf and season your soup with salt and freshly ground black pepper. Stir the crispy bacon pieces back into the pot, saving some for garnish if you like. Dish the soup into bowls, sprinkle chopped chives and reserved bacon on top, and serve hot with crusty bread.
Can I Use Frozen Bacon for This Soup?
Yes, you can use frozen bacon, but make sure to thaw it completely in the fridge overnight before cooking. This helps it cook evenly and crisps up nicely.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen after resting. Store the soup in an airtight container in the fridge for up to 3 days and reheat gently on the stove before serving.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stove or in the microwave, stirring occasionally to warm evenly.
Can I Substitute Vegetables in This Recipe?
Definitely! You can swap carrots for parsnips or add leeks for extra flavor. Just adjust cooking times slightly if using harder or softer veggies.
