👉 Irish BaconCabbage Soup – Recipes on a Budget

Irish Bacon, Cabbage, and Potato Soup

This hearty and flavorful Irish-inspired soup is the perfect combination of crispy bacon, tender potatoes, and savory cabbage, all simmered in a rich broth. It’s comforting, filling, and packed with layers of flavor, making it an ideal dish for chilly evenings or as a satisfying meal for any occasion. Whether you’re looking for a cozy weeknight dinner or something to serve for St. Patrick’s Day, this Irish Bacon, Cabbage, and Potato Soup is sure to warm your heart and soul.

Ingredients:

6 slices of bacon, diced
1 onion, chopped
3 cloves of garlic, minced
4 cups chicken broth
4 cups water
4 large potatoes, peeled and diced
1 small head of cabbage, chopped
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Cook the Bacon:
In a large pot, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Once crispy, remove the bacon and set it aside on a plate, leaving about 2 tablespoons of bacon drippings in the pot.
Sauté the Onion and Garlic:
Add the chopped onion and minced garlic to the pot with the bacon drippings. Sauté for about 3-4 minutes, until the onion becomes soft and translucent.
Add the Broth and Potatoes:
Pour in the chicken broth and water, then add the diced potatoes. Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
Add the Cabbage:
Stir in the chopped cabbage and cook for another 5-10 minutes, or until the cabbage is tender and has softened to your liking.
Season and Garnish:
Season the soup with salt and pepper to taste. Ladle the soup into bowls and top with the crispy bacon pieces you set aside earlier. Garnish with fresh parsley before serving.
Serve Hot:
Enjoy your delicious and hearty Irish Bacon, Cabbage, and Potato Soup!

Storage and Reheating Tips:

Storage:
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop as it sits, making it even better the next day.
Freezing:
This soup can be frozen for up to 3 months. Allow it to cool completely before transferring it into freezer-safe containers. When ready to eat, thaw it overnight in the refrigerator and reheat on the stove.
Reheating:
To reheat, place the soup in a pot over low to medium heat. Stir occasionally until warmed through. If it has thickened too much in the fridge, you can add a splash of water or broth to thin it out. Alternatively, you can reheat individual servings in the microwave.

Frequently Asked Questions (FAQs):

Can I use turkey bacon instead of regular bacon?
Yes! You can use turkey bacon for a leaner option, though it won’t be as crispy as traditional bacon.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free. Just make sure your chicken broth is gluten-free if you’re using store-bought broth.
Can I make this soup vegetarian?
Absolutely! You can omit the bacon and use vegetable broth in place of chicken broth for a vegetarian version.
Can I use frozen potatoes?
It’s best to use fresh potatoes for texture and flavor, but frozen diced potatoes can be used in a pinch.
What kind of cabbage should I use?
Any type of green cabbage works well in this recipe, but Savoy cabbage can add a slightly milder flavor and softer texture.
How can I make the soup creamier?
For a creamier texture, you can blend a portion of the soup using an immersion blender or regular blender and then return it to the pot.
Can I add other vegetables to this soup?
Yes! You can add carrots, parsnips, or leeks for extra flavor and texture.
How do I make the soup spicier?
To add some heat, include a pinch of red pepper flakes or a finely chopped chili pepper when sautéing the onions and garlic.
Can I use bacon bits instead of regular bacon?
While you can use bacon bits, freshly cooked bacon will give the soup a richer, smokier flavor and more texture.
How do I know when the potatoes are done?
The potatoes should be fork-tender, meaning a fork can easily pierce through them without resistance.
Can I use pre-cooked bacon?
Pre-cooked bacon can be used for convenience, but it won’t give the soup as much flavor or crispy texture as freshly cooked bacon.
Can I make this soup ahead of time?
Yes, this soup stores well in the fridge and the flavors deepen after sitting for a few hours or overnight.
How long will this soup keep in the fridge?
It will keep for up to 4 days when stored properly in an airtight container.
Can I use instant potatoes?
It’s best to use fresh potatoes for texture and flavor, as instant potatoes may make the soup too thick and pasty.
Can I make this soup in a slow cooker?
Yes, you can brown the bacon and sauté the onions and garlic in a pan, then transfer them to the slow cooker with the remaining ingredients. Cook on low for 6-7 hours or high for 3-4 hours.
What should I serve with this soup?
This soup pairs wonderfully with rustic bread, a side salad, or even a grilled cheese sandwich.
Can I make this soup dairy-free?
Yes, this recipe is dairy-free, as long as you skip any cream or cheese toppings.
How can I make the soup richer without adding cream?
Add a small amount of butter to the soup along with the bacon for extra richness and flavor.
Can I add meat other than bacon?
Yes, you can add sausages or even ham if you prefer a different protein.
Is this soup suitable for freezing?
Yes, this soup freezes well, but avoid freezing it with the bacon on top. Add the crispy bacon when reheating for the best results.

20 Best Tips to Make Perfect Irish Bacon, Cabbage, and Potato Soup:

Crisp the Bacon Well: For the best flavor and texture, make sure the bacon is crispy. It will add crunch and a smoky depth to the soup.
Sauté the Onions and Garlic Thoroughly: Let the onions cook until soft and translucent, allowing the garlic to release its full flavor.
Use a Quality Broth: The broth is the base of the soup, so use a good-quality chicken or vegetable broth for a flavorful result.
Don’t Rush the Potatoes: Give the potatoes plenty of time to cook through until tender. Don’t cut them too large to ensure even cooking.
Season as You Go: Taste and season with salt and pepper at different stages of cooking to balance the flavors.
Add the Cabbage Last: Cabbage cooks quickly, so add it toward the end of cooking to avoid it becoming mushy.
Use Fresh Parsley for Garnish: Fresh parsley adds color and a refreshing contrast to the richness of the bacon and broth.
Blend for Creaminess: If you prefer a creamy texture, use an immersion blender to partially blend the soup, leaving some chunks for texture.
Skip the Bacon Drippings for a Lighter Version: If you want a lighter soup, remove excess bacon fat after cooking the bacon.
Use Yukon Gold Potatoes: Yukon Golds are creamy and perfect for soups, adding a natural richness.
Cook Slowly: Let the soup simmer slowly to allow the flavors to meld together. Don’t rush the process!
Serve Immediately: This soup is best served hot and fresh. The flavors tend to deepen as it cools.
Add Extra Herbs: A bay leaf or thyme sprig can be added during the simmering process for extra depth of flavor.
Use a Heavy-Bottomed Pot: A thick, heavy pot will help distribute heat evenly and prevent the soup from burning or sticking.
Top with Sour Cream or Crème Fraîche: If you want a creamier topping, add a dollop of sour cream or crème fraîche before serving.
Make it Spicy: For a kick, add a touch of hot sauce or finely diced chili peppers along with the onions.
Add a Splash of Apple Cider Vinegar: A small splash of apple cider vinegar can add a touch of tanginess that balances the richness of the soup.
Don’t Overcrowd the Pot: If you’re making a double batch, cook it in two pots to ensure even cooking and flavor distribution.
Use Homemade Broth: Homemade chicken or vegetable broth will bring a level of flavor that store-bought broth can’t match.
Freeze Bacon Separately: When freezing, store the crispy bacon separately from the soup to maintain its crunch when reheating.