Irish Bacon Cabbage And Potato Soup Recipe

There's nothing quite like a steaming bowl of Irish Bacon, Cabbage, and Potato Soup to warm you up on a chilly evening. This comforting dish is rich, hearty, and packed with traditional Irish flavors, making it perfect for a cozy family dinner.

this Recipe

I first fell in love with this soup while visiting a small pub in Dublin, where the smell of smoky bacon and simmering cabbage filled the air. Since then, I’ve recreated it at home countless times, tweaking it to be both easy and incredibly satisfying. This recipe brings together simple, wholesome ingredients in a way that feels like a warm hug in a bowl.

Get ready to ladle up a taste of Ireland with this soul-warming soup!

Why You'll Love This Irish Bacon, Cabbage, and Potato Soup

This soup isn’t just delicious—it’s an all-in-one meal that’s easy to make and full of nostalgic, comforting flavors.

First, it’s incredibly simple to prepare. With just a handful of ingredients and a single pot, you’ll have a full-bodied, flavorful soup in no time. No complicated steps, just good, honest cooking.

It’s also budget-friendly. Potatoes, cabbage, and bacon are affordable staples that come together to create a satisfying meal without breaking the bank.

The smoky, salty flavor of the bacon pairs perfectly with the sweetness of the cabbage and the creamy texture of the potatoes. Every spoonful is packed with warmth and richness.

Plus, it’s perfect for meal prep! This soup tastes even better the next day as the flavors meld together, making it a great option for leftovers.

Ingredients Notes

The magic of this soup lies in its simple, high-quality ingredients. Each component plays a key role in creating the perfect balance of texture and flavor.

Bacon is the star of the show, providing a deep, smoky flavor that infuses the entire soup. If possible, use traditional Irish bacon, which is leaner than American bacon. If you can’t find it, thick-cut bacon or pancetta works beautifully.

Potatoes give the soup its hearty, creamy texture. I recommend using Yukon Gold or Russet potatoes since they break down nicely and help thicken the broth. If you prefer a chunkier texture, red potatoes hold their shape well.

Cabbage brings a slightly sweet, earthy flavor to balance the richness of the bacon. Green cabbage is the best choice, but Savoy cabbage can add a more delicate texture.

Leeks and onions create a deep, aromatic base. Leeks add a subtle sweetness, while onions provide a stronger savory note. If you don’t have leeks, just use extra onion.

Chicken or vegetable broth forms the base of the soup. A homemade broth adds incredible depth, but a good-quality store-bought version works just as well. If you want an extra smoky taste, add a splash of ham broth.

Heavy cream or milk adds a touch of richness and smoothness. You can adjust the amount depending on how creamy you want the soup to be. For a lighter version, swap in half-and-half or whole milk.

A large Dutch oven or heavy-bottomed pot is ideal for cooking this soup evenly and developing deep flavors.

How To Make This Irish Bacon, Cabbage, and Potato Soup

Making this soup is straightforward and rewarding. Here’s how to do it step by step.

Start by cooking the bacon. In a large pot over medium heat, cook the chopped bacon until it’s crispy and golden brown. This step releases all the delicious, smoky fat that will flavor the soup. Once crispy, remove the bacon with a slotted spoon and set it aside, leaving the flavorful drippings in the pot.

Next, sauté the aromatics. Add the chopped leeks, onions, and garlic to the bacon drippings, stirring occasionally. Let them cook until they soften and become fragrant, about 5 minutes. This creates a rich base for the soup.

Add the potatoes and cabbage. Stir them into the pot, making sure they’re well coated with the bacon-infused flavors. Sauté for a couple of minutes to enhance their natural sweetness.

Pour in the broth and bring the soup to a gentle boil. Reduce the heat and let it simmer for about 25-30 minutes, or until the potatoes are soft and beginning to break down. This is when the magic happens—the potatoes thicken the soup while the cabbage turns tender and sweet.

Stir in the cream and season to taste. Once the potatoes are tender, add the heavy cream (or milk) and stir well. Season with salt, black pepper, and a touch of thyme for extra warmth. Let it simmer for another 5 minutes to blend the flavors together.

Finally, return the crispy bacon to the pot and give everything a good stir. Save a little bacon for garnish to add a nice crunch when serving.

This soup is best enjoyed hot, with a slice of crusty Irish soda bread on the side!

Storage Options

If you have leftovers, don’t worry—this soup stores beautifully and tastes even better the next day.

For refrigeration, let the soup cool completely before transferring it to an airtight container. It will stay fresh in the fridge for up to 4 days.

For freezing, ladle the cooled soup into freezer-safe containers, leaving some space for expansion. It can be stored for up to 3 months. When ready to eat, thaw overnight in the fridge before reheating.

To reheat, warm the soup in a pot over low heat, stirring occasionally. If it has thickened, add a splash of broth or milk to bring it back to the perfect consistency. Avoid boiling, as this can cause the cream to separate.

Variations and Substitutions

This soup is wonderfully adaptable, so feel free to make it your own!

For a vegetarian version, swap the bacon for smoked paprika or a splash of liquid smoke to mimic the smoky depth. Use vegetable broth instead of chicken broth.

If you want a heartier meal, add sausage instead of bacon. Irish bangers or smoked kielbasa work beautifully and bring extra richness.

For extra protein, stir in shredded chicken or diced ham. This is a great way to use up leftover roasted meats.

To make it dairy-free, replace the heavy cream with full-fat coconut milk or a dairy-free alternative like cashew cream. It will still be rich and delicious.

For a lighter version, use turkey bacon and replace the heavy cream with low-fat milk. The soup will be slightly less creamy but still packed with flavor.

This Irish Bacon, Cabbage, and Potato Soup is a true comfort food classic. Whether you’re making it for a St. Patrick’s Day feast or just craving a cozy meal, it’s sure to become a favorite in your kitchen. Enjoy every comforting spoonful!

Print