Description
This traditional Irish soup is hearty and comforting, featuring tender bacon, earthy potatoes, and cabbage. It’s a perfect dish for chilly days or a cozy St. Patrick’s Day celebration.
Ingredients
- 6 slices of thick-cut bacon (or Irish back bacon), chopped
- 1 large onion, diced
- 2 cloves of garlic, minced
- 3 medium potatoes (such as Yukon Gold), peeled and diced
- 4 cups (1 liter) chicken or vegetable stock
- 2 cups (500 ml) water
- 2 cups (about 200 g) green cabbage, shredded
- 1/2 cup (120 ml) heavy cream (optional, for a creamy version)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Salt and pepper to taste
- Optional: crusty bread for serving
Instructions
-
Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot. -
Sauté the Vegetables:
Add the diced onion to the pot and sauté in the bacon fat until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute. -
Add the Potatoes and Stock:
Add the diced potatoes to the pot and pour in the chicken or vegetable stock and water. Bring to a boil, then reduce the heat to a simmer. Cook for 10–15 minutes, or until the potatoes are tender. -
Add the Cabbage:
Stir in the shredded cabbage and cook for another 5–7 minutes, or until the cabbage is softened. -
Blend (Optional):
For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for a rustic texture. Alternatively, remove about a third of the soup, blend it, and return it to the pot. -
Add the Cream (Optional):
Stir in the heavy cream for a richer, creamier soup. Season with salt and pepper to taste. -
Serve:
Ladle the soup into bowls and garnish with the crispy bacon and chopped parsley. Serve hot with crusty bread on the side.
Notes
- For an authentic Irish touch, use Irish back bacon or smoked ham instead of American-style bacon.
- Feel free to add other vegetables like carrots or leeks for more flavor.
- This soup can be made ahead and reheated; the flavors deepen as it sits.