When the weather turns chilly or I just need a bowl of comfort, I turn to this Irish Bacon and Cabbage Soup.
It’s cozy and humble, but every spoonful is full of layered flavor—crispy bacon, soft potatoes, savory garlic, and sweet cabbage in a rich, brothy base.
Think of it as a warm hug in a bowl, best served with crusty bread and a quiet moment.
Why You’ll Love This Recipe
Classic Irish comfort – Inspired by traditional bacon and cabbage.
One-pot wonder – Easy cleanup and full flavor.
Budget-friendly – Uses simple, accessible ingredients.
Deep, savory flavor – Thanks to rendered bacon fat and garlic.
Perfect for leftovers – Even better the next day.
What You’ll Need (Ingredient Highlights)
Irish bacon or thick-cut bacon – Crispy and savory, adds depth to the broth.
Onion – Builds a sweet and flavorful base.
Potatoes – Hearty and filling, they soak up the broth beautifully.
Cabbage – Adds earthiness and texture, softens into silky ribbons.
Garlic – For aromatic warmth.
Chicken broth – The savory liquid base that ties it all together.
Olive oil or butter – Helps sauté and enrich the base.
Salt and pepper – Simple seasoning with a big role.
Fresh parsley – Optional, but brightens up the final bowl.
Pro Tips Before You Start
Use thick-cut bacon – Irish or smoky American both work well.
Cut potatoes evenly – So they cook at the same pace.
Don’t rush the onions – A slow sauté brings sweetness.
Taste before salting – The bacon and broth may already add enough.
Let it rest – Like most soups, the flavor deepens after a short rest.
How to Make Irish Bacon and Cabbage Soup
Step 1: Crisp the Bacon
In a large soup pot, heat olive oil or butter over medium heat.
Add diced Irish bacon and cook for 5–7 minutes until browned and crispy.
Remove bacon with a slotted spoon and set aside.
Leave the bacon fat in the pot.
Step 2: Sauté Onion and Garlic
Add chopped onion and minced garlic to the pot.
Cook for 4–5 minutes, stirring occasionally, until the onion is soft and translucent.
Step 3: Add Potatoes and Broth
Stir in diced potatoes and pour in the chicken broth.
Bring to a boil over high heat, then reduce to a simmer.
Let cook for about 10 minutes, or until the potatoes are fork-tender.
Step 4: Add Cabbage and Bacon
Stir in chopped cabbage and return the crispy bacon to the pot.
Season with salt and pepper.
Simmer for another 5–7 minutes, until the cabbage is tender but not mushy.
Step 5: Serve Hot
Ladle into bowls and garnish with fresh parsley if using.
Serve hot with crusty bread or a warm roll on the side.
What to Serve It With
Crusty Irish soda bread – Classic and perfect for dipping.
Butter rolls – Soft and slightly sweet, ideal for a cozy meal.
Hard cheese – A wedge of aged cheddar pairs beautifully.
Simple salad – Something crisp to contrast the soup.
Variations / Substitutions
Use smoked sausage – Instead of bacon for a different flavor.
Add carrots – For extra color and sweetness.
Swap broth – Vegetable broth works if you prefer meatless.
Use leeks – In place of onions for a milder flavor.
Add a splash of cream – For a richer, chowder-like feel.
Storage & Leftovers
Fridge – Keeps well in an airtight container for up to 3 days.
Reheat – Warm on the stovetop over low heat, stirring occasionally.
Freezer – Freeze for up to 2 months. Thaw overnight and reheat gently.
FAQs
Can I use American bacon?
Yes, just use thick-cut and drain some fat if it gets too greasy.
Does this soup freeze well?
Absolutely. Just cool completely before freezing and thaw gently.
Can I make it vegetarian?
Swap bacon for mushrooms and use vegetable broth.
How do I keep the cabbage from overcooking?
Add it near the end and don’t simmer too long—5 to 7 minutes is perfect.
Is this soup gluten-free?
Yes! Just be sure your broth is certified gluten-free.
Can I prep ingredients in advance?
Definitely—chop veggies and store them in the fridge until ready to cook.
Final Thoughts
This Irish Bacon and Cabbage Soup is what I crave on gray, rainy days.
It’s simple, hearty, and completely satisfying.
The bacon adds richness, the potatoes make it comforting, and the cabbage brings it all together.
It’s a soup that feels like home.
Irish Bacon & Cabbage Soup
Ingredients
- 6 slices of Irish bacon or thick-cut bacon diced
- 1 large onion chopped
- 4 cups chicken broth
- 2 large potatoes peeled and diced
- 4 cups cabbage chopped
- 2 cloves garlic minced
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
- Fresh parsley for garnish optional
Instructions
- Heat oil or butter in a large pot.
- Add diced bacon and cook until crispy, 5–7 minutes. Remove and set aside.
- In the same pot, sauté onion and garlic for 4–5 minutes until soft.
- Add potatoes and chicken broth. Bring to a boil, then simmer for 10 minutes.
- Add cabbage and cooked bacon. Season with salt and pepper. Simmer 5–7 minutes.
- Serve hot, garnished with fresh parsley if desired.
- See full steps with tips & photos → https://p4pd.org/irish-bacon-and-cabbage-soup/
Notes
- Broth Variations: Swap chicken broth for vegetable stock or beef broth for deeper flavor.
- Potato Swap: Use Yukon Gold or red potatoes for a creamier texture.
- Make-Ahead: Prepare through Step 3, cool, and refrigerate up to 24 hours. Reheat, then add cabbage and bacon as directed.
