40-Minute Irish Bacon Cabbage and Potato Soup That Warms Your Soul

Name: 40-Minute Irish Bacon Cabbage and Potato Soup That Warms Your Soul
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Irish
Ingredients: 200g Irish bacon, diced; 1 medium onion, chopped; 2 cloves garlic, minced; 3 medium potatoes, peeled and diced; 1/2 head cabbage, shredded; 1 liter chicken or vegetable stock; 1 tbsp butter; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Author: lia

Published: September 24, 2025

Updated: September 25, 2025

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There’s something magical about a steaming bowl of Irish bacon cabbage and potato soup on a chilly evening. It’s the kind of meal that warms you from the inside out—simple, hearty, and packed with flavor. I first fell in love with this traditional dish during a rainy weekend in Dublin, where every pub and home kitchen seemed to have their own version simmering on the stove.

What I love most about this soup is how it transforms humble ingredients into something truly special. Just bacon, cabbage, potatoes, and a few pantry staples come together to create pure comfort. My grandmother used to say it was “poverty food made rich with love,” and she wasn’t wrong. After testing countless versions over the years, I’ve landed on this foolproof recipe that stays true to its roots while being easy enough for weeknight dinners.

The beauty of Irish bacon cabbage and potato soup lies in its versatility. It’s equally perfect for feeding a crowd or enjoying as leftovers the next day (though in my house, there’s rarely any left!). Whether you’re looking to celebrate St. Patrick’s Day or just need a cozy meal, this soup never disappoints.

Why You’ll Love This Irish Bacon Cabbage and Potato Soup

This soup has become my go-to comfort food for so many reasons – let me tell you why it’ll become yours too:

One-pot wonder: From browning the bacon to serving, everything happens in one pot. Less dishes? Yes please!
Weeknight lifesaver: It comes together in about 40 minutes – faster than waiting for takeout.
Budget-friendly magic: Basic ingredients transform into something special. My college student niece calls it “fancy ramen.”
Comfort in a bowl: The smoky bacon, tender potatoes and sweet cabbage create the coziest flavor combo.
Better next day: Like most great soups, the flavors deepen overnight (if you can resist eating it all at once!).

Trust me, once you try this soup on a cold night with some crusty bread, you’ll understand why it’s been an Irish favorite for generations.

Ingredients for Irish Bacon Cabbage and Potato Soup

Here’s everything you’ll need to make this soul-warming soup – I promise it’s all simple stuff you might already have:

200g Irish bacon – diced (look for the good smoked stuff – it makes all the difference!)
1 medium onion – chopped (I like yellow for sweetness)
2 cloves garlic – minced (don’t skimp – it adds depth)
3 medium potatoes – peeled and diced (Yukon Golds are my favorite here)
½ head cabbage – shredded (about 4 cups loosely packed)
1 liter stock – chicken or vegetable (homemade if you’ve got it!)
1 tbsp butter – for that rich base flavor
Salt & pepper – to taste
Fresh parsley – chopped (for that bright green finish)

A quick tip – prep everything before you start cooking. Once that bacon hits the pan, things move fast and you’ll want everything ready to go!

How to Make Irish Bacon Cabbage and Potato Soup

Now for the fun part – let’s turn these simple ingredients into magic! Don’t let the layers of flavor fool you – this soup comes together in just a few easy steps. I’ll walk you through each one so you end up with perfect results every time.

Cooking the Bacon and Aromatics

First, grab your favorite soup pot (I use my trusty Dutch oven) and melt that tablespoon of butter over medium heat. The second it’s melted, toss in your diced bacon. Oh, that sizzle! Let it cook for about 5 minutes until it starts getting some golden color – but don’t walk away! Bacon can go from perfect to burnt in seconds.

Irish Bacon Cabbage and Potato Soup - detail 1

When your kitchen smells amazing (it will), add the chopped onion and give everything a good stir. Let them cook together for about 3 minutes – you want the onions soft but not browned. Then comes the garlic – stir it in and let it work its magic for just 30 seconds. The smell at this point? Absolute heaven!

Simmering the Soup

Time to build our soup! Dump in those diced potatoes and shredded cabbage – they’ll look like way too much at first, but don’t worry, they’ll cook down beautifully. Pour in your stock (it should just cover the veggies) and bring everything to a lively boil.

Once boiling, reduce the heat to a gentle simmer and cover the pot. Here’s where patience comes in – let it bubble away for 20-25 minutes. You’ll know it’s ready when you can easily pierce a potato cube with a fork. Pro tip: resist the urge to stir too much – we want those potatoes to stay intact!

Final Seasoning and Serving

Almost there! Now taste your creation – this is where you make it yours. Start with a pinch of salt and pepper, then adjust slowly. I usually add about ½ tsp each, but it depends on how salty your bacon and stock were. The flavors should be balanced – smoky, slightly sweet, and comforting.

Ladle the soup into bowls and shower it with fresh parsley. The green makes it pretty, but that fresh herbal note really brightens the whole dish. Serve it piping hot with some crusty bread for dipping, and watch how fast it disappears!

Tips for the Best Irish Bacon Cabbage and Potato Soup

After making this soup countless times (and eating even more bowls of it!), I’ve picked up some tricks that take it from good to absolutely incredible:

Go for smoked bacon – That extra smokiness adds so much depth to the broth. My butcher’s Irish-style smoked bacon is my secret weapon!
Add a splash of cream – Right at the end, stir in ¼ cup of heavy cream for a luxurious texture. My husband calls this the “restaurant version.”
Don’t overcook the cabbage – You want it tender but still with a bit of bite. Mushy cabbage ruins the whole texture.
Leftovers taste better – If you can resist eating it all, the flavors meld beautifully overnight. Just add a splash of water when reheating.
Prep ahead – Chop everything the night before for an even quicker dinner. The bacon and veggies keep fine in the fridge.

Trust me, once you try these little upgrades, you’ll never make this soup any other way!

Ingredient Substitutions and Notes

Life happens – maybe you’re out of cabbage or cooking for vegetarians. No worries! This soup is wonderfully adaptable:

No Irish bacon? Regular smoked bacon works fine, or use pancetta for something fancier. For vegetarian versions, smoked paprika adds that signature depth.
Cabbage alternatives: Kale or savoy cabbage make great swaps – just add them later since they cook faster. Even Brussels sprouts sliced thin can work!
Broth options: Vegetable broth keeps it meat-free, while beef broth makes it extra hearty (my dad’s favorite twist).
Potato varieties: Red potatoes with skins on add nice texture, or swap half for parsnips when I’m feeling adventurous.

The key is tasting as you go – every substitution changes the flavor profile slightly, but always deliciously!

Serving Suggestions for Irish Bacon Cabbage and Potato Soup

Oh, the joy of dressing up this already-perfect soup! My absolute must-have is a thick slice of warm Irish soda bread – that slightly sweet, dense texture is made for dunking. Can’t find soda bread? No worries! Buttered crusty rolls or even simple toast soldiers work beautifully. When I’m feeling fancy, I’ll serve it with a crisp green salad dressed in tangy vinaigrette to cut through the soup’s richness. And never forget – extra butter on the side is never optional in my book!

Storing and Reheating Irish Bacon Cabbage and Potato Soup

Here’s the good news – this soup might taste even better the next day! Let it cool completely before transferring to airtight containers. It’ll keep happily in the fridge for up to 3 days (if it lasts that long in your house). When reheating, go low and slow on the stovetop with a splash of water or broth to loosen it up. Microwave works in a pinch – just stir every minute to prevent hot spots. One warning though – the smell of reheating will have everyone in your house begging for bowls!

Nutritional Information

Now, I’m no nutritionist (just a soup enthusiast!), but here’s roughly what you’re getting in each comforting bowl of this Irish bacon cabbage and potato soup. Remember, these are estimates – your exact numbers might vary depending on your ingredients:

320 calories – Just right for a satisfying meal
18g protein – Thanks to that glorious bacon
6g fiber – From all those wholesome veggies
35g carbs – Mostly from potatoes (the good kind!)
12g fat – Because flavor matters too

The best part? You’re getting real, simple ingredients that’ll keep you full and happy. No weird additives – just good, honest food!

Frequently Asked Questions

Can I use regular bacon instead of Irish bacon?
Absolutely! While Irish bacon has a slightly different texture (it’s more like Canadian bacon), standard smoked bacon works beautifully. Just be sure to adjust the salt at the end since regular bacon tends to be saltier. My trick? Use thick-cut bacon for better texture in the soup.

How can I make this vegetarian?
Easy peasy! Skip the bacon and start by sautéing the onions and garlic in olive oil instead of butter. For that smoky flavor bacon would provide, add ½ teaspoon smoked paprika along with the garlic. You’ll be amazed how hearty this veggie version tastes – it’s become my meatless Monday staple!

Can I freeze this soup?
You sure can! The potatoes and cabbage hold up surprisingly well. Let it cool completely, then transfer to freezer-safe containers leaving an inch of space at the top. It’ll keep for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove – you might need to add a splash of broth or water to loosen it up.

What if my soup is too thin/thick?
No worries – this happens to me sometimes too! If it’s too thin, let it simmer uncovered for 5-10 more minutes to reduce. Too thick? Just stir in more broth or water until it reaches your perfect consistency. Remember, it’ll thicken slightly as it cools.

Can I add other vegetables?
Of course! This soup is wonderfully adaptable. I sometimes toss in diced carrots or celery with the onions, or stir in some frozen peas at the very end. Just keep the total veggie volume about the same so the broth-to-veggie ratio stays balanced.

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