What the heck is this?
This soup is what would happen if a full Irish dinner tucked itself under a blanket and became soup. It’s cozy, rustic, and ridiculously satisfying. We’re talking thick-cut Irish-style bacon (or ham, if that’s what you’ve got), tender potatoes, sweet carrots, buttery cabbage, and a savory broth that tastes like a hug from your Irish granny—even if you don’t have one. It’s the kind of one-pot meal that’ll keep you full, warm, and a little nostalgic, even if you’ve never set foot in Dublin.
Why You’ll Love This Recipe
– Big flavor, minimal effort
– Classic Irish comfort food made simple
– Perfect for cold nights, sick days, or feeding a hungry crew
– Budget-friendly and freezer-friendly
– Feels like a bowl of home—wherever home might be
The Good Stuff You’ll Need
– 1 tbsp butter
– 1 large onion, diced
– 2 cloves garlic, minced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 4 cups green cabbage, chopped
– 1 lb (450g) potatoes, peeled and cubed (Yukon Gold or Russets work great)
– 8 oz (225g) thick-cut Irish-style bacon or cooked ham, diced
– 4 cups chicken broth (or vegetable broth)
– 1 cup water (as needed to adjust thickness)
– Salt and pepper to taste
– Fresh thyme (1 tsp dried or 2–3 sprigs fresh)
– Optional: 1/2 cup heavy cream or whole milk for extra richness
– Optional garnish: chopped fresh parsley, more bacon bits, or shredded cheese
Let’s Do This
Step 1: Sauté the flavor base
In a large pot or Dutch oven, melt the butter over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes, until everything’s softened and fragrant.
Step 2: Add the bacon and potatoes
Stir in your diced bacon or ham and let it brown slightly, 3–4 minutes. Then toss in the potatoes and thyme. Stir it all together so the flavors get to know each other.
Step 3: Simmer the soup
Pour in the chicken broth and bring the whole pot to a gentle boil. Reduce heat to low, cover, and let it simmer for about 15 minutes—just until the potatoes are fork-tender.
Step 4: Stir in the cabbage
Add chopped cabbage to the pot and continue simmering for another 10–15 minutes until everything is melt-in-your-mouth soft and delicious. Add water if you need to loosen things up a bit.
Step 5: Creamy finish (optional but dreamy)
For a rich finish, stir in a splash of cream or whole milk. Taste and adjust seasoning with salt and pepper. Go easy on the salt if your bacon or broth is already salty.
Step 6: Serve and get cozy
Ladle into big bowls and top with fresh parsley, extra bacon bits, or cheese if you’re feeling bold. Serve with a hunk of soda bread or crusty buttered sourdough.
Serving Suggestions
– Pair it with Irish soda bread, brown bread, or a warm baguette
– Add a pint of Guinness or a strong black tea on the side for the full Irish vibe
– Want to bulk it up more? Stir in a handful of cooked barley or white beans
Switch It Up
– Use corned beef instead of bacon for a St. Paddy’s Day twist
– Make it vegetarian by using veggie broth and skipping the meat—add more potatoes or white beans
– Want it thicker? Mash some of the potatoes right in the pot before serving
– Add leeks, parsnips, or turnips if you’re going full rustic Irish garden
Make-Ahead Tips
– Tastes even better the next day
– Freezes like a dream (leave out the cream if freezing)
– Store in fridge for 3–4 days; reheat gently on the stove or in the microwave
Questions People Actually Ask
Q: What kind of bacon should I use?
A: Thick-cut, unsmoked Irish bacon is traditional, but American-style bacon or even ham works just fine.
Q: Can I use red potatoes?
A: Yes, but they hold their shape more. For a creamier soup, go for Yukon Gold or Russet.
Q: Is this gluten-free?
A: It is if you use gluten-free broth and serve it without bread—or with GF bread, of course.
Irish Bacon, Cabbage, and Potato Soup: Cozy, Hearty, and Properly Soul-Warming
- Total Time: 50 minutes
- Yield: 4–6 servings
Description
This soup is what would happen if a full Irish dinner tucked itself under a blanket and became soup. It’s cozy, rustic, and ridiculously satisfying. We’re talking thick-cut Irish-style bacon (or ham, if that’s what you’ve got), tender potatoes, sweet carrots, buttery cabbage, and a savory broth that tastes like a hug from your Irish granny—even if you don’t have one. It’s the kind of one-pot meal that’ll keep you full, warm, and a little nostalgic, even if you’ve never set foot in Dublin.
Ingredients
– 1 tbsp butter
– 1 large onion, diced
– 2 cloves garlic, minced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 4 cups green cabbage, chopped
– 1 lb (450g) potatoes, peeled and cubed (Yukon Gold or Russets work great)
– 8 oz (225g) thick-cut Irish-style bacon or cooked ham, diced
– 4 cups chicken broth (or vegetable broth)
– 1 cup water (as needed to adjust thickness)
– Salt and pepper to taste
– Fresh thyme (1 tsp dried or 2–3 sprigs fresh)
– Optional: 1/2 cup heavy cream or whole milk for extra richness
– Optional garnish: chopped fresh parsley, more bacon bits, or shredded cheese
Instructions
Step 1: Sauté the flavor base
In a large pot or Dutch oven, melt the butter over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes, until everything’s softened and fragrant.
Step 2: Add the bacon and potatoes
Stir in your diced bacon or ham and let it brown slightly, 3–4 minutes. Then toss in the potatoes and thyme. Stir it all together so the flavors get to know each other.
Step 3: Simmer the soup
Pour in the chicken broth and bring the whole pot to a gentle boil. Reduce heat to low, cover, and let it simmer for about 15 minutes—just until the potatoes are fork-tender.
Step 4: Stir in the cabbage
Add chopped cabbage to the pot and continue simmering for another 10–15 minutes until everything is melt-in-your-mouth soft and delicious. Add water if you need to loosen things up a bit.
Step 5: Creamy finish (optional but dreamy)
For a rich finish, stir in a splash of cream or whole milk. Taste and adjust seasoning with salt and pepper. Go easy on the salt if your bacon or broth is already salty.
Step 6: Serve and get cozy
Ladle into big bowls and top with fresh parsley, extra bacon bits, or cheese if you’re feeling bold. Serve with a hunk of soda bread or crusty buttered sourdough.
Notes
– Pair it with Irish soda bread, brown bread, or a warm baguette
– Add a pint of Guinness or a strong black tea on the side for the full Irish vibe
– Want to bulk it up more? Stir in a handful of cooked barley or white beans
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: ~310 kcal per serving
- Fat: ~16g
- Carbohydrates: ~25g
- Protein: ~15g