Irish Bacon, Cabbage, and Potato Soup
A classic Irish bacon, cabbage, and potato soup is the perfect antidote to a chilly day. This recipe combines tender potatoes, crispy bacon, and hearty cabbage in a comforting chicken broth. With its rich flavors and simple ingredients, this soup brings warmth and nourishment to the table, making it an ideal dish for cozy dinners or casual lunches.
The beauty of this dish lies in its simplicity. Bacon adds a smoky depth to the soup, while cabbage lends a subtle sweetness and texture. Potatoes round out the meal with their tender, creamy quality, absorbing all the flavors of the savory broth. It’s a comforting bowl of tradition that’s both satisfying and easy to prepare.
Whether you’re craving a comforting meal for a family gathering or looking to enjoy the flavors of Ireland, this Irish bacon, cabbage, and potato soup delivers a taste of home with every spoonful. A sprinkle of fresh parsley on top adds a pop of color and freshness to this hearty dish.
Key Ingredients in Irish Bacon, Cabbage, and Potato Soup
- Bacon – Provides a smoky, savory flavor and adds richness to the soup.
- Potatoes – Creamy and hearty, they absorb the flavors of the broth while offering a comforting texture.
- Cabbage – Adds a gentle sweetness and texture that complements the other ingredients beautifully.
- Chicken Stock – Forms the flavorful base for the soup, enhancing the overall richness.
- Onion – Lends sweetness and depth to the broth as it caramelizes in the bacon fat.
- Carrot – Balances the soup with a slight sweetness and vibrant color.
- Bay Leaf – Infuses subtle herbal notes that tie the flavors together.
- Parsley (for garnish) – Adds freshness and a bright touch to the finished dish.
Simple Steps to Make this Delicious Soup
Start by prepping the potatoes by giving them a head start in the microwave, so they cook faster and more evenly in the soup. Then, crisp up the bacon in a large pot, letting its fat render out to create a flavorful base for sautéing the vegetables. Onions and carrots are gently sautéed until softened, adding a sweet, savory foundation to the broth.
Next, add chicken stock, the cabbage, and the pre-cooked potatoes to the pot along with the crispy bacon and a bay leaf for depth. Simmer the soup until the vegetables are tender, and the flavors have melded together perfectly. Finally, season to taste, remove the bay leaf, and garnish with fresh parsley before serving.
Handy Tips for Perfecting Your Soup
To bring out the full flavor in this soup, be sure to cook the bacon slowly, allowing the fat to render completely. This step is key to achieving a rich broth with an added depth of smokiness. For a creamier texture, consider mashing some of the potatoes directly into the soup as it simmers.
If you’d like to add more protein, consider tossing in a bit of smoked sausage or leftover ham for an extra layer of heartiness. This soup is also wonderfully adaptable to leftover vegetables, making it a versatile option to clear out the fridge.
Storing Your Irish Soup for Later
To store leftovers, let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. When reheating, add a splash of water or chicken stock to bring back the desired consistency, as the potatoes will naturally thicken the soup over time.
If you’d like to freeze it, be sure to portion it into freezer-safe containers, leaving some room at the top for expansion. It can be frozen for up to 2 months. When ready to enjoy, thaw the soup in the fridge overnight and reheat gently on the stove until warmed through.
Irish Bacon, Cabbage, and Potato Soup Recipe
Zutaten
- 1 bay leaf
- Kosher salt and freshly cracked black pepper to taste
- 1/2 lb bacon quartered
- 4 to 5 cups chicken stock
- Parsley chopped (for garnish)
- 1/2 lb about 2 potatoes, washed
- 1 onion finely chopped
- 1/2 cabbage roughly chopped
- 1 carrot peeled and finely sliced
Anleitungen
- Begin by microwaving the potatoes individually for 7 to 8 minutes at 600 watts until they are slightly cooked. Allow them to rest until cool enough to handle, then peel and cut into medium-sized pieces. Set aside.
- In a large pot over medium-low heat, cook the bacon gradually until the fat has rendered and the pieces turn crispy. Remove the bacon from the pot and set it aside, leaving around 2 tablespoons of bacon fat in the pot. Discard the excess fat.
- Add the chopped onions and sliced carrots to the pot, sautéing them for 5 to 7 minutes until they soften and the onions become fragrant.
- Stir in the chicken stock, cabbage, diced potatoes, bay leaf, and cooked bacon. Bring the mixture to a boil, then reduce the heat and allow it to simmer gently for 20 to 25 minutes until the cabbage and potatoes become tender.
- Season the soup with salt and freshly cracked black pepper to taste. Remove the bay leaf before serving.
- Garnish the soup with freshly chopped parsley, serve, and enjoy!