Irish Bacon, Cabbage & Potato Soup is a hearty and comforting bowl packed with simple, homey ingredients. Tender chunks of bacon, soft potatoes, and fresh cabbage come together in a warm broth that feels like a big, cozy hug on a chilly day. This soup has a lovely balance of smoky bacon flavor and gentle sweetness from the cabbage, making it perfect for a family meal or a relaxing lunch.
I love making this soup when I want something easy that still feels special and filling. The smoky bacon gives the broth a nice depth, and the potatoes make it pleasantly thick without needing any cream. Adding cabbage makes the soup light yet packed with that lovely green crunch that makes every spoonful delicious. One tip I always follow is to let it simmer just long enough for the flavors to blend but not so much that the cabbage loses all its bite.
My favorite way to enjoy this soup is with a slice of crusty bread on the side for dipping. It’s exactly the kind of meal that warms you up from the inside out, especially during cooler months or after a long day. It reminds me of cozy evenings spent with family, sharing stories and bowls of something simple and satisfying. If you’re looking for a tasty, down-to-earth soup that feels both thoughtful and easy to make, this one is a winner every time.
Key Ingredients & Substitutions
Irish Bacon: This gives a smoky, salty flavor that’s key to the soup. If you can’t find Irish bacon, use thick-cut smoked bacon or pancetta as a substitute—they offer a similar depth.
Cabbage: Green cabbage is traditional here, adding a mild crunch and sweetness. Savoy cabbage or Napa cabbage also work well and soften nicely without losing texture.
Potatoes: I prefer Yukon Gold for their creamy texture and flavor. Russets are okay but can get a bit mushy if overcooked, so watch the cooking time carefully.
Broth: Use chicken or vegetable broth depending on your preference. A good quality broth really boosts the flavor, so homemade or low-sodium store-bought works best.
How Do I Get Tender Vegetables Without Mushy Cabbage?
Cooking potatoes and cabbage just right is important to keep the soup balanced. Here’s how I do it:
- Start the potatoes first in boiling broth, simmer for 15 minutes until almost tender.
- Add the cabbage after, since it cooks faster and you want it to stay tender but slightly firm.
- Simmer cabbage and potatoes together for about 10-15 minutes—test with a fork for doneness.
- Avoid overcooking to keep cabbage from turning mushy or losing its fresh color.
Keep stirring occasionally to prevent sticking, and season at the end so you get flavor balance. This way, the soup stays hearty and fresh.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering the soup evenly and holding all the ingredients comfortably.
- Sharp chef’s knife – helps you chop bacon, cabbage, and potatoes quickly and safely.
- Cutting board – protects your counters and gives you a steady surface for chopping.
- Slotted spoon – handy for removing crispy bacon pieces without the fat.
- Ladle – makes serving the hot soup into bowls neat and easy.
Flavor Variations & Add-Ins
- Swap Irish bacon for smoked ham hock for a deeper, richer smoky flavor that steeps into the broth.
- Add diced leeks with onions for a sweeter, more delicate onion flavor that pairs well with cabbage.
- Stir in a handful of chopped fresh parsley or thyme at the end for extra bright herbal notes.
- Mix in some shredded sharp cheddar just before serving for a creamy, cheesy twist.
How to Make Irish Bacon, Cabbage & Potato Soup
Ingredients You’ll Need:
- 8 slices Irish bacon, cut into small pieces
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 3 medium potatoes, peeled and cut into chunks
- 4 cups cabbage, chopped (preferably green cabbage)
- 6 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- 1 tablespoon butter or oil (optional, if needed)
Time Needed
This tasty soup takes about 10 minutes to prep and 35-40 minutes to cook. So from start to finish, you’re looking at around 45-50 minutes to enjoy a warm, comforting bowl of homemade Irish bacon, cabbage & potato soup.
Step-by-Step Instructions:
1. Cook the Bacon
Heat a large pot or Dutch oven over medium heat. Add the chopped Irish bacon and cook until it’s crispy and browned. Use a slotted spoon to remove the bacon pieces and set them aside, leaving the flavorful bacon fat in the pot.
2. Sauté the Vegetables
If there’s not enough fat from the bacon, add a tablespoon of butter or oil. Toss in the finely chopped onion and minced garlic, cooking until they’re soft and translucent, about 4-5 minutes. Then add the diced carrots and potatoes, stirring for 3-4 minutes to start softening them.
3. Add Broth and Simmer
Pour in the chicken or vegetable broth. Add the bay leaf and dried thyme. Bring everything to a boil, then reduce the heat to low. Let the soup simmer uncovered for about 15 minutes, until the potatoes are almost tender.
4. Cook the Cabbage
Add the chopped cabbage to the soup. Keep simmering for another 10-15 minutes, until the cabbage is tender and the potatoes are fully cooked.
5. Finish and Serve
Return the cooked bacon to the pot. Season with salt and freshly ground black pepper to your taste. Remove the bay leaf before ladling the soup into bowls. Sprinkle each serving with fresh chopped parsley to add a bright touch. Serve hot, with crusty bread if you like, for dipping into this hearty, comforting soup.
Can I Use Regular Bacon Instead of Irish Bacon?
Yes, regular smoked bacon works fine as a substitute. It may have a slightly different smoky flavor, but the soup will still be delicious.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days and gently reheat on the stove.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for 3-4 days. You can also freeze the soup for up to 2 months—just thaw overnight in the fridge before reheating.
Can I Use Frozen Cabbage or Potatoes?
Frozen cabbage or potatoes can be used, but thaw them first and drain any excess water to avoid watery soup. Adjust simmering time as needed since frozen veggies cook differently.
