Name: Irish Bacon Cabbage and Potato Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Irish
Ingredients: 6 slices of Irish bacon or thick-cut bacon, diced; 1 large onion, chopped; 2 cloves garlic, minced; 4 cups chicken broth; 3 large potatoes, peeled and diced; 3 cups green cabbage, shredded; 1 cup carrots, sliced; 1 bay leaf; 1 teaspoon dried thyme; 1/2 teaspoon black pepper; Salt to taste; 1 cup heavy cream (optional); Fresh parsley, chopped (for garnish)

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So You’re Craving Something Tasty but Too Lazy to Spend Forever in the Kitchen, Huh? Same

Well, my friend, let’s talk about Irish Bacon Cabbage and Potato Soup. It’s the kind of dish that makes you feel like a culinary superstar without putting much effort into it. Like, you could literally wear your pajamas while making it, and nobody would blame you. You get to enjoy all those cozy, comforting flavors while keeping your feet warm. So grab that apron (or just your favorite old t-shirt), and let’s get cooking.

Why This Recipe is Awesome

Listen up, if you’re looking for a dish that is easy to whip up and makes you look like you actually know what you are doing in the kitchen, this is it. It’s idiot-proof, even I didn’t mess it up, and that’s saying something. We’re talking heartwarming flavors mingling together like they are at a cozy pub in Dublin. Plus, it’s incredibly easy to double or even triple if you feel like feeding an army or just have a fridge that could use clearing out. And let’s not forget, it’s also perfect for meal prep. You can eat it for days. Win-win.

Ingredients You’ll Need

Here’s the lineup you’ll need for this deliciously easy soup. No fancy cooking school required, just grab a shopping list and hit the grocery store.

6 slices of Irish bacon or thick-cut bacon, diced (the more bacon, the better, am I right?)
1 large onion, chopped (a tear or two may happen but no pain, no gain)
2 cloves garlic, minced (the magical ingredient that makes everything better)
4 cups chicken broth (store-bought or homemade, I won’t judge)
3 large potatoes, peeled and diced (just make sure you wash ‘em first)
3 cups green cabbage, shredded (the leafy green hero of our story)
1 cup carrots, sliced (sweet, crunchy goodness)
1 bay leaf (it’s like the chill dude at the party)
1 teaspoon dried thyme (a bit of herby love)
1/2 teaspoon black pepper (adds a little kick)
Salt to taste (because sometimes you just need a pinch)
1 cup heavy cream (optional but why not make it extra luxurious)
Fresh parsley, chopped (for garnish and feeling fancy)

Step-by-Step Instructions

Alright, let’s roll up those sleeves and dive into this cooking adventure. Follow these easy-peasy steps, and before you know it, your kitchen will smell heavenly.

Cook the Bacon
Grab a large pot or Dutch oven and toss in that diced Irish bacon. Cook it over medium heat until it’s nice and crispy. Your kitchen will smell like heaven. Once it’s looking glorious, use a slotted spoon to remove the bacon and set it aside, leaving all those tasty drippings behind. Don’t even think about cleaning the pot yet — we need those flavors!
Sauté the Onion
In that same pot, toss in the chopped onion and let it dance in the bacon drippings for about five minutes, or until it gets all nice and translucent. You want it to be soft and sweet, not crispy. Then, add the minced garlic and let it mingle in there for just another minute until you can smell it. That’s the good stuff.
Add the Broth and Potatoes
Pour in the chicken broth and add those lovely diced potatoes. Time to turn up the heat and bring it all to a boil! Then lower the heat and let it simmer for about 10 minutes. This will give the potatoes a chance to start softening up.
Incorporate the Veggies and Seasoning
Now it’s time to make this soup a party. Add in the shredded cabbage, sliced carrots, bay leaf, dried thyme, and black pepper. Give it a gentle stir and let it simmer for another 15 to 20 minutes. This is when the flavors come together and that magic happens. You want those veggies to be tender and the soup to be smelling amazing.
Stir in Cream (Optional)
If you want your soup to be all creamy and dreamy, this is your moment. Slowly stir in the heavy cream, and keep heating it through without letting it boil. We want smoothness, not curdled messiness.
Taste and Adjust
Grab a spoon and taste your creation. Season it with extra salt and pepper if needed. And please don’t forget to pull out that bay leaf — nobody wants to eat that thing.
Serve it Up
Ladle the warm soup into bowls and top it with the crispy cooked bacon and a sprinkle of fresh parsley for that colorful touch. Voilà! You’ve just made a bowl of deliciousness that’s perfect for impressing friends or just yourself.

Common Mistakes to Avoid

Now, I’m all about enjoying the cooking process, but we all make mistakes. Here are a few slip-ups to watch out for:

Skipping the Bacon Drippings
If you try to take a shortcut and cook your veggies in oil instead, what a tragedy. You’ll miss out on that delicious flavor. Bacon drippings are where the magic happens.
Not Tasting as You Go
Seriously, don’t just throw in the ingredients and hope for the best. Taste it! Then you can adjust accordingly. Plus, it gives you an excuse to keep eating the food.
Boiling the Cream
If you add heavy cream and then boil it at full throttle, you’ll end up with a curdled mess. Ain’t nobody got time for that. Gently heat it.

Alternatives & Substitutions

Let’s get creative, folks. Here are some easy swaps you can make, and I promise I won’t tell if you take some liberties.

Vegetarian Option: Swap the bacon for some olive oil or smoked paprika if you want that smokiness without the meat. You can also use vegetable broth instead of chicken broth.
Potato Variety: Although you can use any type of potato, I’d recommend starchy ones like russets for the best texture.
Cabbage Alternatives: If you’re not a cabbage fan, kale or even Swiss chard can be great substitutes. They’ll still give you that green goodness.
Heavy Cream Substitute: If you’re feeling lighter, use half-and-half or even coconut milk. Just be warned that flavors might vary a little, but hey, change is good, right?
Herbs: No thyme? Ignore it, or throw in some Italian seasoning or fresh herbs like dill or parsley.

FAQ (Frequently Asked Questions)

Want to know a bit more? Here are some questions your cooking buddies might ask.

Can I use margarine instead of butter?
Well, technically yes, but why hurt your soul like that? Butter is where it’s at, my friend.

Does the type of bacon matter?
Yes, if you want to feel fancy. Go for Irish bacon if you can. If not, just make sure it’s thick-cut to get that perfect crispy texture.

Can I add more veggies?
Absolutely — get wild with it! Zucchini, bell peppers, or even peas can rock this soup too.

Is it gluten-free?
If you use gluten-free broth and ensure your bacon is gluten-free, you’ve nailed it. This soup can be a gluten-free delight.

How long will leftovers last?
Leftovers will be good for about 3 to 5 days in the fridge, though it might be gobbled up before then.

Final Thoughts

Now go and wow yourself with this ridiculously easy recipe. It’s filled with warmth, comfort, and all those good vibes. You deserve to treat yourself, and that can happen in your very own kitchen without breaking a sweat. So grab that bowl, dive in, and maybe even share it with a friend or not — no judgment here. You’ve earned this delicious moment. Happy cooking!

Irish Bacon Cabbage and Potato Soup