Hearty Irish Bacon Cabbage Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 slices thick-cut bacon (or Irish back bacon), chopped
02 -
1 large onion, diced
03 -
2 cloves garlic, minced
04 -
3 medium potatoes (such as Yukon Gold), peeled and diced
05 -
4 cups (1 liter) chicken or vegetable stock
06 -
2 cups (500 ml) water
07 -
2 cups (about 200g) green cabbage, shredded
08 -
1/2 cup (120 ml) heavy cream (optional, for a creamy version)
09 -
2 tablespoons fresh parsley, chopped (for garnish)
10 -
Salt and pepper to taste
→ For Serving
11 -
Crusty bread (optional)
# Instructions:
01 -
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pot.
02 -
Add the diced onion to the bacon fat and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
03 -
Add the diced potatoes, pour in the stock and water. Bring to a boil, then reduce heat and simmer for 10-15 minutes until potatoes are tender.
04 -
Stir in the shredded cabbage and cook for another 5-7 minutes until softened.
05 -
For a creamier texture, partially blend the soup with an immersion blender, leaving some chunks. Or remove about a third, blend it, and return to the pot.
06 -
Stir in the heavy cream if using. Season with salt and pepper to taste.
07 -
Ladle into bowls, top with the reserved crispy bacon and chopped parsley. Serve hot with crusty bread if desired.
# Notes:
01 -
For authentic Irish flavor, use Irish back bacon or smoked ham
02 -
This soup tastes even better the next day as flavors develop
03 -
Add carrots or leeks for extra flavor and nutrition