Irish Bacon, Cabbage, and Potato Soup
A comforting and hearty Irish soup made with bacon, cabbage, and potatoes, perfect for cool evenings.
Ingredients
For the Soup
- 1/2 lb bacon, cut into quarter pieces
- 1 onion, finely chopped
- 1/2 cabbage, roughly chopped
- 1/2 lb potatoes, washed and diced
- 1 carrot, peeled and finely sliced
- 4-5 cups chicken stock or vegetable stock for a vegetarian version
- 1 bay leaf
- Kosher salt and black pepper, to taste
- Parsley, chopped for garnish Adds freshness
Instructions
Preparation
- In a large pot, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
- In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Add the sliced carrot and cook for another 2 minutes.
- Stir in the diced potatoes and chopped cabbage. Season with salt and pepper to taste, and cook for 3-4 minutes to soften slightly.
- Pour in the chicken stock and add the bay leaf. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes until the potatoes and cabbage are tender.
- Return the cooked bacon to the pot and stir. Taste and adjust the seasoning if needed.
- Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm.
Notes
For a health-conscious version, substitute turkey bacon and low-sodium chicken stock. Leftovers can be refrigerated for up to three days or frozen for longer storage.