Name: Irish Bacon, Cabbage, and Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Irish
Ingredients: 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 to 5 cups chicken stock; 1 bay leaf; Kosher salt and black pepper (to taste); Parsley (chopped, for garnish)

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Short, Catchy Intro:

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Irish bacon, cabbage, and potato soup is basically comfort food wearing a snuggly sweater. It is cozy, salty, and surprisingly proud of itself for being simple. Plus it uses pantry-friendly stuff you probably already have, which means you can get dinner on the table before you overthink it.

Want to jazz it up later? Try the slow cooker spin I love sometimes for lazy Sundays slow cooker potato soup. It is not the same dish, but it is kindred comforting spirit and a great place to steal ideas from.

Why This Recipe is Awesome

It tastes like a warm kitchen hug and it does not pretend to be fancy.
It is stupid-easy, which means even the distracted cook wins.
The bacon gives salty crunch, the cabbage adds gentle sweetness, and the potatoes bring that soul-satisfying starchiness. What more are you asking for?
It stretches well. Hungry crowd? Double it. Want leftovers? It keeps like a champ and often improves next day.
Low fuss, high comfort. IMO that equals a small victory worth celebrating.

Ingredients You’ll Need

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 to 5 cups chicken stock
1 bay leaf
Kosher salt and black pepper (to taste)
Parsley (chopped, for garnish)

Step-by-Step Instructions

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.

Common Mistakes to Avoid

Overcrowding the pot when you cook the bacon. If the pieces are jammed in there they steam instead of crisp. Crispy bacon equals flavor magic.
Cutting potatoes into wildly different sizes. Some bits will be mush and some will be underdone. Keep them similar.
Skipping the stock quality check. Bad stock ruins a good plan. If your chicken stock tastes meh, add salt slowly and taste as you go.
Letting it boil hard the whole time. That makes cabbage sad and mushy. Simmer gently for the best texture.
Forgetting to taste before serving. Are you seriously going to let that happen? Salt and pepper fix a lot of problems.

Alternatives & Substitutions

No bacon? Use smoked ham or pancetta for a similar vibe. If you want vegetarian, try smoked paprika and a splash of soy sauce to mimic the bacon depth. Not perfect, but tasty.
Out of chicken stock? Use vegetable stock or even water plus a bouillon cube. Just be mindful: adjust salt levels because bouillon can be salty.
Want creaminess? Stir in a splash of cream or a dollop of sour cream at the end. It turns the soup silky and indulgent.
Not a cabbage fan? Swap in kale or Swiss chard at the end of cooking. They will be tougher greens so add a few minutes of simmering.
Too many potatoes? Add more stock. Potatoes are greedy and will soak up liquid fast. You can always thin the soup with extra hot stock or water.

FAQ (Frequently Asked Questions)

Q Will this soup freeze well?
A Yes. Freeze in portions and thaw in the fridge overnight. Reheat gently on the stove. Texture might change slightly but flavor holds up like a champ.

Q Can I make this in a slow cooker?
A You can. Add everything except parsley and add bacon near the end so it stays crispier. Low and slow works, just check potatoes for doneness.

Q How salty should it be?
A Salt to taste. Remember bacon and stock can be salty already. Taste as you go and add small amounts until it sings.

Q Can I use red potatoes or sweet potatoes?
A Red potatoes work fine. Sweet potatoes change the flavor profile and make it sweeter. If you go sweet potato, cut down the carrot or add an acid like a splash of vinegar to balance.

Q Want to bulk it up for picky eaters?
A Add cooked barley or small pasta shapes. They soak up liquid and make the soup more filling. Just add extra stock to keep the texture soup like.

Q Can I use leftover roast chicken instead of stock?
A Yes. Use leftover roast in the pot for extra flavor and toss in the shredded meat toward the end of cooking.

Q Any tips for picky kids?
A Chop vegetables small, keep bacon pieces visible as a treat, and use mild stock. Kids often like predictable textures and small, bite sized pieces.

Final Thoughts

This soup is one of those reliable weeknight heroes. It is forgiving, fast, and weirdly classy for something that basically involves tossing bacon in a pot. Play with textures and flavors, add cream or barley if you want, or keep it bare bones and honest. Either way, you are about to serve up something warm and satisfying. Now go impress someone or just yourself with this pot of comfort. You have earned a bowl and probably a nap.

Conclusion

If you want another take or a slightly different recipe angle, check out this Irish Potato Soup Recipe with Bacon and Cabbage for more ideas and variations: Irish Potato Soup Recipe with Bacon and Cabbage – Cooking Chat.

Irish Bacon, Cabbage, and Potato Soup