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–+ servings

Bacon Cabbage Potato Soup

Warm up with a hearty Bacon, Cabbage & Potato Soup. This comforting, Irish-inspired dish is easy to make and perfect for cold days. Packed with flavor and ready in under an hour.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 slices turkey bacon or thick-cut chicken bacon, diced alternative for Irish bacon
  • 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 teaspoon dried thyme
  • ½ teaspoon black pepper
  • to taste salt
  • 1 cup heavy cream optional
  • to taste fresh parsley, chopped for garnish

Equipment

  • Large pot or Dutch oven
  • Slotted spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Ladle

Method
 

  1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp, then remove with a slotted spoon and set aside, leaving the drippings in the pot.
  2. Add the chopped onion to the bacon drippings and cook until translucent, about 5 minutes; stir in the minced garlic and sauté for another minute until fragrant.
  3. Pour in the chicken broth and add the diced potatoes; bring to a boil and then lower to a gentle simmer for about 10 minutes, or until potatoes start to tender.
  4. Stir in the shredded cabbage, sliced carrots, bay leaf, dried thyme, and black pepper; let simmer for 15-20 minutes until the vegetables are tender.
  5. (Optional) For a creamy texture, stir in the heavy cream and heat gently without boiling.
  6. Taste and adjust the seasoning with salt and pepper; remove the bay leaf and garnish with reserved bacon and chopped parsley.
  7. Ladle the soup into bowls and serve warm.

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 5gCholesterol: 40mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 10IUVitamin C: 25mgCalcium: 4mgIron: 8mg

Notes

This soup keeps well in the fridge for up to 5 days and can be frozen for 3 months. Feel free to add leftover vegetables or use different types of bacon based on your preference.
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