Description
If you’re looking for a comforting and satisfying meal that’s full of flavor, look no further than this Irish Bacon Cabbage and Potato Soup. This traditional recipe combines simple ingredients like bacon, cabbage, and potatoes to create a hearty dish that is perfect for any occasion. Whether you’re warming up on a cold day or just craving something wholesome, this soup is sure to hit the spot.
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
1. Cook the Bacon:
Begin by cooking the diced Irish bacon in a large pot or Dutch oven over medium heat until it’s crisp. Once cooked, remove the bacon with a slotted spoon and set it aside, leaving the flavorful drippings in the pot.
2. Sauté Onions and Garlic:
Add the chopped onion to the pot with the reserved bacon drippings. Sauté the onion until it becomes translucent, which should take about 5 minutes. Then, add the minced garlic and sauté for an additional minute until the garlic is fragrant.
3. Add Broth and Potatoes:
Next, pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for approximately 10 minutes, allowing the potatoes to begin softening.
4. Add Cabbage and Carrots:
Incorporate the shredded cabbage, sliced carrots, bay leaf, dried thyme, and black pepper into the pot. Continue to simmer the soup for another 15-20 minutes, or until the vegetables are tender and the flavors have melded together.
5. Optional Cream Addition:
For a creamier texture, you can stir in the heavy cream at this point. Heat the soup through without letting it boil to keep the cream from curdling.
6. Season and Garnish:
Taste the soup and adjust the seasoning with additional salt and pepper if needed. Don’t forget to remove the bay leaf before serving.
7. Serve:
Ladle the warm soup into bowls and garnish with the crispy cooked bacon and a sprinkle of freshly chopped parsley for a pop of color and extra flavor.
Notes
Serving Tips
- Garnish Generously:
When serving, be sure to generously garnish each bowl with the crispy bacon bits and freshly chopped parsley. The bacon adds a delicious crunch, while the parsley brings a fresh, vibrant flavor that complements the soup beautifully. - Accompany with Bread:
This hearty soup pairs perfectly with a slice of crusty bread or a warm, buttered roll. You can also serve it with traditional Irish soda bread to stay true to the Irish theme. - Serve Hot:
For the best flavor and experience, serve the soup hot. If you’ve added heavy cream, make sure the soup is warm but not boiling when you serve it, as boiling can cause the cream to separate.
Storage Tips
- Refrigeration:
Store any leftover soup in an airtight container in the refrigerator. The soup will keep well for up to 3-4 days. As it sits, the flavors will continue to develop, making it even more delicious the next day. - Freezing:
This soup is also freezer-friendly. To freeze, allow the soup to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 2-3 months. If you plan to freeze the soup, it’s best to omit the cream initially and add it when reheating, as cream can sometimes separate when frozen. - Reheating:
To reheat the soup, warm it in a pot over medium heat on the stove. If frozen, thaw the soup in the refrigerator overnight before reheating. Add a splash of water or broth if the soup has thickened too much during storage. If you’ve frozen the soup without cream, stir in the cream during the reheating process for a fresh, creamy texture.
These serving and storage tips will help you make the most of your Irish Bacon Cabbage and Potato Soup, whether you’re enjoying it fresh or saving some for later!
