Last winter, when a sudden snowstorm swept through our town, my kitchen became a little refuge of warmth. My grandchildren had been playing outside, their cheeks flushed from the cold, and as they rushed in, I wanted to prepare something that felt both nourishing and comforting.
I remembered my grandmother’s stories of hearty Irish soups, made with whatever was in the pantry and always flavored with love. That day, I decided to try my hand at making a rustic Irish soup with bacon, cabbage, and potatoes.
The smell of sizzling Irish bacon filled the house first, it drew everyone into the kitchen like magic. Then came the sweetness of onions softening in the pot, followed by the earthy scent of cabbage. Each step seemed to carry me back to those tales of simple farmhouse kitchens where soup simmered for hours. I didn’t need hours, though; in less than an hour, I had a steaming pot of soup that hugged the soul.
Each spoonful is hearty enough to stand alone yet familiar and comforting, like a warm embrace at the end of a long day. This soup is more than a recipe to me, it’s a way of passing down a little tradition, one bowl at a time.
Short Description
A hearty and comforting Irish soup made with smoky bacon, tender potatoes, sweet cabbage, and savory herbs simmered in chicken broth. Perfect for a cozy meal that warms you from the inside out.
Key Ingredients
- 4 cups chicken broth
- 1 cup diced Irish bacon
- 2 cups chopped cabbage
- 3 medium potatoes, peeled and diced
- 1 cup chopped onions
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Tools Needed
- Large soup pot or Dutch oven
- Wooden spoon for stirring
- Sharp knife and cutting board
- Ladle for serving
Cooking Instructions
Step 1: Prepare the Ingredients
Gather all the ingredients before you begin. Dice the bacon, peel and chop the potatoes, slice the cabbage, and mince the garlic. This makes the cooking process smooth and stress-free.
Step 2: Cook the Bacon
In a large pot, heat olive oil over medium heat. Add the diced Irish bacon and cook until browned and crispy, about 5–7 minutes. Remove with a slotted spoon and set aside, leaving the flavorful fat in the pot.
Step 3: Sauté the Onions
Add chopped onions to the pot and cook in the bacon fat until soft and translucent, about 4 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
Step 4: Add the Potatoes
Toss in the diced potatoes, stirring to coat them in the onion mixture. Let them cook for 3–4 minutes so they begin to absorb the flavors.
Step 5: Incorporate the Cabbage
Stir in the chopped cabbage. Cook for about 5 minutes, allowing it to soften slightly.
Step 6: Return the Bacon
Add the cooked bacon back into the pot, mixing it well with the vegetables.
Step 7: Add Liquid
Pour in the chicken broth, ensuring it covers all the ingredients. Increase heat to bring the soup to a gentle boil, then reduce to a simmer.
Step 8: Season the Soup
Add dried thyme, salt, and freshly cracked black pepper. Stir to blend flavors.
Step 9: Simmer
Cover the pot and let the soup simmer for 20–30 minutes, or until the potatoes are fork-tender and the cabbage is fully softened.
Step 10: Serve
Taste and adjust seasonings if needed. Ladle hot soup into bowls and garnish with fresh parsley or extra bacon bits if desired.
Why You’ll Love This Recipe
Deep Flavor: Smoky bacon combined with sweet cabbage and earthy potatoes creates layers of comforting flavor.
Wholesome and Filling: A full meal in a bowl, rich in vegetables and protein.
Simple Ingredients: Everything is easy to find and budget-friendly.
One-Pot Comfort: Less cleanup and all the flavors meld together beautifully in one pot.
Perfect for All Seasons: Light enough for spring, hearty enough for winter.
Mistakes to Avoid & Solutions
Overcooking the bacon: If bacon cooks too long, it becomes tough. Solution: Remove as soon as it turns golden brown.
Mushy potatoes: Adding them too early or overcooking can make them fall apart. Solution: Dice evenly and check tenderness around 20 minutes.
Under-seasoning: Potatoes and cabbage absorb flavor quickly. Solution: Taste and adjust salt, pepper, and thyme before serving.
Too much liquid: If broth levels are too high, soup loses its hearty texture. Solution: Start with 4 cups and add more only if needed.
Burning onions or garlic: They cook fast. Solution: Keep heat medium-low and stir frequently.
Serving and Pairing Suggestions
This soup shines as a main dish, especially with crusty brown bread or soda bread on the side.
For a complete meal, serve it alongside a fresh garden salad or roasted root vegetables.
If you’re hosting, consider serving it family-style with a pot in the center of the table so everyone can help themselves.
For drinks, pair with a crisp Irish cider or a light beer.
Storage and Reheating Tips
Refrigeration: Store cooled soup in an airtight container for up to 3 days.
Freezing: Freeze in portion-sized containers for up to 2 months. Thaw overnight in the fridge.
Reheating: Warm gently on the stovetop over medium heat, adding a splash of broth or water if it has thickened. Avoid boiling to prevent potatoes from breaking down.
FAQs
1. Can I use regular bacon instead of Irish bacon?
Yes, but Irish bacon is leaner and more meaty. Regular bacon works, though the soup will be slightly smokier and saltier.
2. Can I make this vegetarian?
Yes. Replace the bacon with smoked paprika for flavor and use vegetable broth instead of chicken broth.
3. What type of potatoes work best?
Yukon Gold or red potatoes hold their shape well. Russet potatoes may become too soft.
4. Can I add cream to make it richer?
Absolutely. Stir in ½ cup of heavy cream or half-and-half during the last 5 minutes of cooking for a creamy version.
5. How do I thicken the soup naturally?
Mash a few potatoes against the side of the pot while simmering, then stir them back in.
Tips & Tricks
Always chop vegetables into similar sizes for even cooking.
Add a bay leaf while simmering for added depth of flavor.
Sprinkle fresh parsley or chives on top before serving for brightness.
Serve with warm buttered bread to make it extra filling.
For a smoky twist, add a pinch of smoked paprika to the seasoning.
Recipe Variations
Creamy Version: Add ½ cup heavy cream at the end for a rich, velvety finish.
Vegetable Boost: Include carrots, leeks, or celery for more variety and color.
Herb Twist: Swap thyme for rosemary or marjoram for a different flavor profile.
Spicy Kick: Add a pinch of red pepper flakes or diced chili for a subtle heat.
Slow Cooker Method: Place all ingredients (except bacon) in a slow cooker. Cook on low for 6 hours or high for 3 hours. Cook bacon separately and add just before serving.
Final Thoughts
Cooking this rustic Irish bacon cabbage potato soup always feels like more than just following a recipe—it feels like keeping tradition alive. The savory aroma fills the kitchen, and before long, bowls are being passed around the table, each one carrying warmth and care. This is the kind of dish that sparks conversation, laughter, and second helpings.
What I treasure most is how adaptable it is. Whether I’m making it for a quiet dinner with my husband or for a bustling family gathering, it always feels just right. I love watching my grandchildren dip their bread into the broth, just as I did when I was their age. Food has a way of connecting generations, and this soup is proof of that.
So the next time the weather feels chilly, or you simply crave something hearty, try a pot of this soup. Let it simmer slowly, let the flavors mingle, and then serve it with love. I think you’ll find, as I did, that this recipe has a way of making an ordinary evening feel like a special memory in the making.
Rustic Irish Bacon Cabbage Potato Soup
Ingredients
- 4 cups chicken broth
- 1 cup diced Irish bacon
- 2 cups chopped cabbage
- 3 medium potatoes peeled and diced
- 1 cup chopped onions
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Prepare the ingredients: Dice the bacon, peel and chop the potatoes, slice the cabbage, and mince the garlic.
- Cook the bacon: In a large pot, heat olive oil over medium heat. Add diced Irish bacon and cook until browned and crispy, about 5–7 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
- Sauté the onions: Add chopped onions and cook until soft and translucent, about 4 minutes. Stir in garlic and cook for 1 minute until fragrant.
- Add the potatoes: Toss in diced potatoes, stirring to coat. Cook for 3–4 minutes so they absorb flavor.
- Incorporate the cabbage: Stir in chopped cabbage and cook about 5 minutes, letting it soften.
- Return the bacon: Add cooked bacon back into the pot, mixing well.
- Add liquid: Pour in chicken broth to cover. Bring to a gentle boil, then reduce to a simmer.
- Season the soup: Add thyme, salt, and black pepper. Stir to combine.
- Simmer: Cover and cook 20–30 minutes, until potatoes are tender and cabbage is soft.
- Serve: Taste, adjust seasoning, and ladle into bowls. Garnish with parsley or bacon bits if desired.
