This hearty Irish bacon cabbage and potato soup brings together smoky bacon, tender potatoes, and fresh cabbage in a rich, satisfying bowl that’s perfect for chilly evenings. This traditional Irish bacon cabbage and potato soup recipe creates a comforting meal that feeds four people with simple ingredients and straightforward techniques that even beginners can master.
Recipe Info Bar
SERVES: 4 | PREP: 20 MIN | COOK: 25 MIN | TOTAL: 45 MIN
Ingredients for Irish Bacon Cabbage and Potato Soup
Main Components
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-cut bacon | 6 slices | Irish bacon preferred, Canadian bacon works |
| Yukon Gold potatoes | 2 lbs | Peeled and cubed (1-inch pieces) |
| Green cabbage | 1 medium head | Cored and chopped |
| Yellow onion | 1 large | Diced |
| Garlic cloves | 3 cloves | Minced |
Liquids & Seasonings
| Ingredient | Amount | Purpose |
|---|---|---|
| Chicken broth | 6 cups | Low-sodium preferred |
| Heavy cream | 1/2 cup | For richness |
| Butter | 2 tablespoons | For sautéing |
| Fresh thyme | 2 teaspoons | Or 1 tsp dried |
| Bay leaves | 2 leaves | Remove before serving |
| Salt | 1 teaspoon | To taste |
| Black pepper | 1/2 teaspoon | Freshly ground |
Detailed Step-by-Step Instructions for Irish Bacon Cabbage and Potato Soup
Phase 1: Preparing the Bacon Foundation (8 minutes)
- Start your bacon cooking process by taking your 6 slices of thick-cut bacon out of the refrigerator 10 minutes before cooking. This allows the bacon to come to room temperature, which helps it cook more evenly. While waiting, gather all your other ingredients.
- Heat your large, heavy-bottomed pot over medium heat for 2 minutes. You’ll know it’s ready when you can hold your hand 4 inches above the surface and feel warmth. Never use high heat with bacon as it will burn the outside before the fat renders properly.
- Place bacon slices in the pot in a single layer without overlapping. You should hear a gentle sizzling sound immediately. If you hear aggressive sizzling or popping, reduce the heat slightly. Cook for 4-5 minutes on the first side without moving the bacon.
- Check the bacon color by lifting one corner with tongs. The bottom should be golden brown with crispy edges. If it’s still pale, cook for another 1-2 minutes. The bacon fat should be bubbling gently around the edges.
- Flip each bacon slice using tongs (never a fork, which pierces the meat and releases juices). Cook the second side for 3-4 minutes until equally golden and crispy. You’ll notice the bacon fat pooling in the bottom of the pot.
- Remove bacon to a paper towel-lined plate and let it cool completely. The bacon will continue to crisp up as it cools. Once cooled (about 5 minutes), use a sharp knife to chop into bite-sized pieces, roughly 1/2-inch squares.
- Measure the bacon fat in your pot. You want exactly 2 tablespoons remaining. If you have more, carefully pour the excess into a heat-proof container and discard. If you have less, add a tablespoon of butter to make up the difference.
Phase 2: Building the Vegetable Base (10 minutes)
- Add 2 tablespoons of butter to the bacon fat and let it melt completely over medium heat. The butter should foam slightly and smell nutty. This combination creates the perfect fat base for your Irish bacon cabbage and potato soup.
- Prepare your onion by cutting off both ends and peeling away the outer skin. Cut the onion in half from top to bottom, then place each half flat-side down and slice into thin half-moons, about 1/4-inch thick.
- Add the diced onion to the pot and stir immediately to coat with the fat mixture. You should hear a gentle sizzling sound. Cook for 3-4 minutes, stirring every 30 seconds to prevent sticking.
- Check onion doneness by looking for these signs: the pieces should be translucent (you can almost see through them), softened when pressed with a spoon, and lightly golden around the edges. They should smell sweet and fragrant.
- Prepare your garlic by crushing each clove with the flat side of your knife, then peeling away the skin and mincing finely. Fresh garlic should be added just before you’re ready to use it to prevent burning.
- Add minced garlic to the pot and stir constantly for exactly 30 seconds. The garlic should become fragrant immediately but not brown. If it starts to brown, reduce the heat and add the next ingredient quickly.
Phase 3: Adding Potatoes and Building the Soup Base (15 minutes)
- Prepare your potatoes by scrubbing them clean under cold water, then peeling with a vegetable peeler. Cut into uniform 1-inch cubes – consistency is key for even cooking in your Irish bacon cabbage and potato soup.
- Add the cubed potatoes to the pot and stir gently to coat each piece with the aromatic fat mixture. Cook for 2-3 minutes, stirring occasionally, until you can smell the potatoes cooking and see their edges beginning to look slightly translucent.
- Pour in the chicken broth slowly while stirring with a wooden spoon. As you pour, scrape the bottom of the pot to release any browned bits (called fond). These bits add incredible depth of flavor to your soup.
- Add your herbs by dropping in the bay leaves and sprinkling the thyme evenly over the surface. If using dried thyme, rub it between your palms as you add it to release more flavor.
- Bring the mixture to a boil by increasing heat to medium-high. You’ll see small bubbles forming around the edges first, then larger bubbles breaking the surface. Once you have a rolling boil, immediately reduce heat to medium-low.
- Simmer the soup for 8-10 minutes, stirring occasionally. Test potato doneness by piercing a piece with a fork – it should slide in easily but the potato shouldn’t fall apart. If potatoes are still firm, continue cooking for 2-3 more minutes.
Phase 4: Adding Cabbage and Final Assembly (7 minutes)
- Prepare your cabbage by removing any damaged outer leaves, then cutting the head in half through the core. Place each half cut-side down and slice into thin strips, about 1/4-inch wide. Remove and discard the tough core pieces.
- Add the chopped cabbage to the pot gradually, stirring gently after each addition. The cabbage will seem like an enormous amount at first, but it will wilt down significantly. Don’t be alarmed if it initially overflows the pot edges.
- Cook the cabbage for exactly 3-4 minutes, stirring every minute. The cabbage is done when it’s bright green, slightly softened, but still has a bit of crunch when you bite into a piece. Overcooked cabbage becomes mushy and develops an unpleasant sulfur smell.
- Test the soup’s flavor by carefully tasting a small spoonful (blow on it first – it’s hot!). The broth should taste rich and savory. If it seems bland, add 1/2 teaspoon of salt and stir well.
- Add the heavy cream by removing the pot from heat first (this prevents curdling), then slowly stirring in the cream with a wooden spoon. The soup should turn a beautiful, creamy color.
- Return the chopped bacon to the pot and stir gently to distribute evenly. Heat the soup over low heat for 1-2 minutes until warmed through, but don’t let it boil or the cream may separate.
- Final seasoning should be done by tasting and adjusting salt and pepper as needed. Remove the bay leaves before serving – they’ve done their job and aren’t meant to be eaten.
Chef’s Notes for Perfect Irish Bacon Cabbage and Potato Soup
Potato Selection: Yukon Gold potatoes are ideal for this Irish bacon cabbage and potato soup because they hold their shape better than russets while still becoming tender. Their creamy texture adds body without making the soup gluey.
Bacon Quality: Invest in thick-cut, high-quality bacon for the best results. The bacon fat creates the flavor foundation for the entire soup, so quality here makes a significant difference in the final taste.
Cabbage Timing: The key to perfect cabbage in this soup is timing. Add it only in the final minutes to maintain its vibrant color and slight crunch. Overcooked cabbage becomes mushy and loses its appealing texture.
Cream Tips: Always add cream off the heat and stir gently to prevent curdling. If you’re dairy-sensitive, substitute with half-and-half or even whole milk thickened with a tablespoon of flour.
Nutrition Information (Per Serving)
- Calories: 385
- Protein: 18g
- Carbohydrates: 42g
- Fat: 16g
- Fiber: 6g
- Sodium: 890mg
Delicious Variations of Irish Bacon Cabbage and Potato Soup
Creamy Parmesan Enhancement
Transform your traditional Irish bacon cabbage and potato soup by stirring in 1/2 cup freshly grated Parmesan cheese with the cream. This creates a rich, cheesy variation that pairs beautifully with the smoky bacon. For more hearty soup inspiration, try this creamy parmesan Italian sausage ditalini soup for another comforting bowl.
Smoky Kielbasa Alternative
Replace the bacon with 12 oz sliced kielbasa for a different protein profile. The smoky sausage adds robust flavor that complements the cabbage perfectly. This kielbasa potato soup offers another delicious take on hearty potato-based soups.
Lighter Vegetarian Version
Create a meat-free version by omitting bacon and using vegetable broth with 2 tablespoons olive oil for sautéing. Add smoked paprika for depth and mushrooms for umami richness.
Chunky Rustic Style
Leave some potatoes in larger chunks and add diced carrots and celery for extra vegetables and varied textures in your Irish bacon cabbage and potato soup.
Storage & Reheating Your Irish Bacon Cabbage and Potato Soup
Refrigerator Storage: Allow your Irish bacon cabbage and potato soup to cool completely before storing in airtight containers for up to 4 days. The flavors actually improve overnight as they meld together.
Freezer Storage: This soup freezes well for up to 3 months in freezer-safe containers. Note that the cream may separate slightly upon thawing, but gentle whisking will restore the smooth texture.
Reheating Instructions: Reheat gently over medium-low heat, stirring frequently to prevent scorching. Add a splash of broth if the soup has thickened too much during storage. Never boil when reheating to prevent the cream from breaking.
Troubleshooting Common Issues
Problem: Soup is too thin and watery Solution: Mash some potatoes against the side of the pot with a wooden spoon to naturally thicken, or simmer uncovered for 5-10 minutes to reduce excess liquid.
Problem: Cream curdled when added to the soup Solution: Always add cream off the heat and stir gently. If curdling occurs, use an immersion blender to smooth out the texture, or strain through a fine-mesh sieve.
Problem: Potatoes are falling apart and making the soup gluey Solution: Use waxy potatoes like Yukon Gold instead of russets, and don’t overcook. Cut them larger if you tend to overcook vegetables.
Problem: Cabbage is mushy and unappetizing Solution: Add cabbage only in the last 3-4 minutes of cooking. It should be tender but retain slight bite and bright color.
Problem: The soup tastes bland despite following the recipe Solution: This Irish bacon cabbage and potato soup needs adequate salt to bring out all flavors. Add salt gradually and taste between additions. A splash of apple cider vinegar can brighten the overall taste.
Equipment Essentials
- Large heavy-bottomed pot (6-8 quart capacity) – prevents scorching
- Sharp chef’s knife for efficient vegetable chopping
- Two cutting boards – one for vegetables, one for bacon
- Wooden spoon for stirring without scratching the pot
- Ladle for neat serving
- Paper towels for draining bacon properly
- Tongs for safely handling bacon
Organized Shopping List
Meat Counter
- 6 slices thick-cut bacon (Irish or Canadian preferred)
Produce Section
- 2 lbs Yukon Gold potatoes
- 1 medium head green cabbage
- 1 large yellow onion
- 1 head fresh garlic
- Fresh thyme sprigs (if not using dried)
Pantry/Dry Goods
- 6 cups chicken broth (low-sodium preferred)
- Dried thyme (if not using fresh)
- Bay leaves
- Salt and black pepper
Dairy Section
- 1/2 cup heavy cream
- 2 tablespoons butter
Success Secrets for Irish Bacon Cabbage and Potato Soup
- Master the bacon rendering process by cooking slowly over medium heat. This extracts maximum flavor without burning and creates the perfect fat base for your Irish bacon cabbage and potato soup.
- Take time with your onions – properly softened onions add natural sweetness that balances the salty bacon. Rush this step and you’ll miss crucial flavor development.
- Add ingredients in proper sequence based on cooking times. Potatoes need longer cooking than cabbage, so timing each addition correctly ensures perfect texture throughout.
- Season gradually and taste frequently throughout the cooking process. The bacon adds saltiness, but you’ll likely need additional seasoning to bring all flavors into harmony.
- Serve immediately after final assembly for the best texture and temperature. This Irish bacon cabbage and potato soup is meant to be enjoyed hot and fresh when all flavors are at their peak.
This authentic Irish bacon cabbage and potato soup recipe delivers traditional comfort food that’s both approachable for beginners and deeply satisfying for experienced cooks. The combination of smoky bacon, tender potatoes, and fresh cabbage creates a bowl that’s perfect for family dinners or entertaining guests.
