A hearty and comforting traditional Irish soup that combines savory bacon, tender cabbage, and creamy potatoes. This soup is perfect for chilly days and is sure to become a family favorite.
Ingredients
- 8 slices of thick-cut bacon, chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 4 cups water
- 4 large potatoes, peeled and diced
- 1 small head of cabbage, cored and chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped (optional, for garnish)
- 1 cup heavy cream (optional, for a creamier soup)
Instructions
- Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, leaving the bacon fat in the pot. - Sauté the Vegetables:
Add the diced onion to the pot with the bacon fat and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant. - Add the Broth and Vegetables:
Pour in the chicken broth and water, then add the diced potatoes, chopped cabbage, sliced carrots, and celery. Stir to combine. - Season the Soup:
Add the bay leaf and dried thyme. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes and carrots are tender. - Blend the Soup (Optional):
For a creamier texture, use an immersion blender to blend a portion of the soup, or transfer about 2 cups of the soup to a blender, blend until smooth, and then return it to the pot. - Finish the Soup:
If using, stir in the heavy cream and let the soup simmer for another 5 minutes. Taste and adjust the seasoning as needed. - Serve:
Ladle the soup into bowls and garnish with the crispy bacon and fresh parsley, if desired. Serve hot with crusty bread on the side.
Enjoy your delicious and warming Irish Bacon, Cabbage, and Potato Soup!
