This is a fantastic, hearty soup that captures the essence of traditional Irish comfort food. It’s essentially a deconstructed version of the classic dish of bacon and cabbage, turned into a creamy, satisfying soup that’s perfect for a cold day or for celebrating St. Patrick’s Day.
This soup is rustic, filling, and uses simple ingredients to create something truly delicious.
Here is a detailed recipe for you.
Irish Bacon, Cabbage, and Potato Soup
This recipe makes a large pot, serving about 6-8 people as a main course with some crusty bread.
Ingredients
For the Soup Base:
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1 tbsp olive oil or butter
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1 large onion, chopped
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2 large carrots, peeled and diced
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2 celery stalks, diced
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3 cloves garlic, minced
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1.5 lbs (700g) smoked bacon joints or smoked ham hock (this is the traditional cut) OR 12 oz (350g) thick-cut smoked bacon, chopped
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6 cups (1.5 liters) low-sodium chicken broth
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2 bay leaves
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1 tsp dried thyme
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1 tsp black pepper (go easy on salt, as the bacon is salty)
The Vegetables:
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2 lbs (900g) potatoes, peeled and diced into ½-inch cubes (Yukon Gold or Russets work well)
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½ head of green cabbage, cored and chopped into bite-sized pieces (about 4-5 cups)
For the Creamy Finish (Optional but Recommended):
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1 cup heavy cream or half-and-half
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2 tbsp chopped fresh parsley, for garnish
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Fresh chives, chopped, for garnish
Instructions
Step 1: Cook the Bacon
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If using a bacon joint/hock: Place the joint in a large pot or Dutch oven. Cover with water and bring to a boil. Reduce heat and simmer for about 45-60 minutes, until the meat is tender and starting to pull away from the bone. Remove the joint from the pot, let it cool slightly, then shred or chop the meat, discarding any large fat caps and bones. Reserve the cooking liquid? (See note below).
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If using thick-cut bacon: In your large soup pot, cook the chopped bacon over medium heat until it’s crispy and the fat is rendered. Use a slotted spoon to remove the bacon and set it aside, leaving about 1 tablespoon of bacon fat in the pot.
Step 2: Sauté the Aromatics
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If you used a bacon joint, discard the water and start fresh. Add the olive oil or butter to your large soup pot.
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Add the chopped onion, carrots, and celery. Sauté over medium heat for 5-7 minutes, until the onions are translucent and the vegetables begin to soften.
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Add the minced garlic and cook for one minute more, until fragrant.
Step 3: Build the Soup
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Add the chicken broth, bay leaves, thyme, and black pepper to the pot.
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Add the diced potatoes.
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Add the cooked bacon meat (whether from the joint or the reserved crispy bits).
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Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes, or until the potatoes are just starting to become tender.
Step 4: Add the Cabbage
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Stir in the chopped cabbage. It will seem like a lot, but it will wilt down significantly.
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Simmer for another 10-15 minutes, uncovered, until the cabbage is tender but still has a little bit of bite (you don’t want it mushy).
Step 5: Add Cream and Adjust Seasoning
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Reduce the heat to low. Stir in the heavy cream (if using). Heat through gently for 2-3 minutes—do not let it boil after adding the cream, or it might curdle.
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Remove the bay leaves.
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Taste the soup and adjust seasoning. Remember that the bacon is salty, so you may not need much, if any, additional salt. Add a pinch more pepper if needed.
Step 6: Serve
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Ladle the soup into warm bowls.
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Garnish with a sprinkle of fresh parsley and chives.
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Serve with thick slices of soda bread or a crusty brown bread and plenty of Irish butter.
A Note on the Bacon Joint Cooking Liquid
The water used to simmer a bacon joint or ham hock becomes a flavorful, slightly salty broth. If you want an even more intensely pork-flavored soup, you can replace some of the chicken broth with this reserved liquid. Just be careful with salt! Taste it first—if it’s very salty, use only a cup or two and supplement with plain water or low-sodium broth.
Why This Soup Works
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Smoky Depth: The bacon provides a deep, smoky, savory flavor that infuses the entire soup.
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Texture: The potatoes break down slightly, naturally thickening the soup and making it creamy, while the cabbage retains a pleasant texture.
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Comfort: It’s warm, filling, and tastes like a hearty meal from an Irish country kitchen.