Description
A hearty and comforting soup featuring Irish bacon, potatoes, and cabbage, perfect for a cozy meal.
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)
Instructions
- Cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove with a slotted spoon and leave the drippings in the pot.
- Sauté the chopped onion in the bacon drippings for about 5 minutes until translucent, then add minced garlic and sauté for another minute.
- Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce heat and let simmer for about 10 minutes.
- Add the shredded cabbage, sliced carrots, bay leaf, dried thyme, and black pepper. Stir and simmer for another 15 to 20 minutes until the veggies are tender.
- Optional: Slowly stir in the heavy cream without boiling.
- Taste and adjust seasoning, removing the bay leaf before serving.
- Ladle into bowls, top with crispy bacon and a sprinkle of fresh parsley. Enjoy!
Notes
To make this dish vegetarian, swap bacon for olive oil or smoked paprika and use vegetable broth.