This recipe is an old family favorite, perfect for St. Patrick’s Day, or honestly, any day when you crave something savory and satisfying. The beauty of this soup lies in its simplicity – with humble ingredients like potatoes, bacon, cabbage, and a few aromatic veggies, you can create a dish that’s packed with flavor. What makes it even more special is the way these ingredients come together harmoniously, each contributing its own unique texture and taste.
The best part? This dish is super forgiving. You don’t need to be a gourmet chef to get it right. With a bit of patience and love, you’ll have a pot of goodness that can easily become your family’s new favorite. Plus, it’s a great way to use up any leftover veggies you might have lying around. So, why not give it a try? Trust me, once you serve this Irish classic to your loved ones, they’ll be asking for it again and again. Let’s dive into the recipe and get cooking!
How to Make Irish Bacon Cabbage and Potato Soup
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Ingredients:
- 1/2 lb (about 2) potatoes, washed
- 1/2 lb bacon, cut into quarter pieces
- 1 onion, finely chopped
- 1 carrot, peeled and finely sliced
- 4 to 5 cups chicken stock
- 1 bay leaf
- 1/2 cabbage, roughly chopped
- Parsley, chopped (for garnish)
- Kosher salt and freshly cracked black pepper, to taste
Directions:
- Begin by microwaving the potatoes separately until they’re partially cooked, roughly 7 to 8 minutes on a 600-watt setting. Allow them to cool until they are manageable, then peel and chop them into medium-sized pieces. Set aside.
- In a large pot over medium-low heat, slowly cook the bacon until it’s crispy and the fat has rendered. Once done, remove the bacon and set it aside, leaving about 2 tablespoons of fat in the pot.
- Add the onions and carrots to the pot and sauté for 5 to 7 minutes, stirring occasionally, until they’re soft and fragrant.
- Add the chicken stock, bay leaf, cabbage, chopped potatoes, and cooked bacon to the pot.
- Bring the mixture to a boil, then lower the heat and simmer for 20 to 25 minutes, or until the potatoes and cabbage are tender.
- Season the soup with salt and pepper. Remove the bay leaf, garnish with parsley, and serve hot.
Ingredient Tweaks for Your Pantry
If you’re missing an ingredient or two, don’t fret! You can swap the bacon for pancetta or even a smoked ham hock for a different depth of flavor. For those looking for a vegetarian twist, simply omit the bacon and use vegetable stock instead. Feel free to experiment with different types of potatoes or toss in some leeks for a bit of extra flavor.
Best Ways to Store Irish Bacon Cabbage and Potato Soup Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to three days. If you plan to keep it longer, freeze it in individual portions for easy reheating. When ready to enjoy, simply thaw in the fridge overnight and reheat gently on the stove, adding a splash of stock if needed to thin it out.
Perfect Pairings for Irish Bacon Cabbage and Potato Soup
This soup is a complete meal on its own, but serving it with a slice of crusty bread or a warm, fluffy soda bread can make it even more satisfying. For a bit of contrast, consider pairing it with a light, crisp salad or a refreshing apple cider to complement the soup’s hearty flavors.
Pro Tips for the Perfect Irish Bacon Cabbage and Potato Soup
To elevate the flavor, try adding a splash of white wine after sautéing the onions and carrots. This adds a subtle depth to the soup. Also, don’t skip the cooling period for the potatoes after microwaving; it helps them firm up and retain their shape in the soup. Lastly, if you prefer a creamier texture, use an immersion blender to partially puree the soup, leaving some chunks for texture.
Adapting This Recipe with Fresh, Seasonal Flavors
In spring, stir in some fresh peas or asparagus tips to celebrate the season’s bounty. Summer calls for a handful of corn kernels or diced zucchini. In autumn, add some diced squash for a sweet, nutty tone. During winter, kale or Swiss chard can add a comforting rustic flavor. Adjust the seasonings to balance the new ingredients.
FAQs:
Can I make this soup in advance?
Absolutely! In fact, making the soup a day ahead can enhance the flavors as they meld together. Simply prepare the soup as directed and store it in the fridge. Reheat gently on the stove before serving, and add a bit more stock if it has thickened too much overnight.
What if I don’t have chicken stock?
If chicken stock is unavailable, feel free to use vegetable stock or even water. You may need to adjust the seasoning to ensure the soup remains flavorful. Adding a bouillon cube or stock concentrate can also help intensify the taste if you’re using plain water.
Can I use red potatoes instead?
Yes, red potatoes work well in this recipe. They have a waxy texture that holds up nicely during cooking. Just be sure to cut them into uniform pieces to ensure even cooking. There’s no need to peel them unless you prefer a smoother texture.
How can I make this soup vegetarian?
To make a vegetarian version, simply omit the bacon and use vegetable stock instead of chicken stock. Consider adding more vegetables, like mushrooms or leeks, to give the soup additional flavor and texture. You could also include a vegetarian sausage for a protein boost.
Is it possible to make this soup spicier?
For those who enjoy a bit of heat, try adding a pinch of crushed red pepper flakes or a dash of hot sauce. You can also incorporate some spicy sausage instead of bacon for an extra kick. Just be sure to adjust the seasoning to maintain a balanced flavor.
Can I freeze this soup?
Yes, this soup freezes beautifully! Allow the soup to cool completely, then portion it into freezer-safe containers. It will keep in the freezer for up to three months. To reheat, thaw overnight in the refrigerator and warm gently on the stove, adding a bit of stock or water if needed.
Irish Bacon, Cabbage, and Potato Soup
Equipment
- microwave
- large pot
Ingredients
- 1/2 lb potatoes about 2, washed
- 1/2 lb bacon cut into quarter pieces
- 1 medium onion finely chopped
- 1 medium carrot peeled and finely sliced
- 4 to 5 cups chicken stock
- 1 leaf bay leaf
- 1/2 medium cabbage roughly chopped
- parsley chopped, for garnish
- Kosher salt to taste
- freshly cracked black pepper to taste
Instructions
- Begin by microwaving each potato individually for about 7 to 8 minutes until they are lightly cooked. Allow them to cool until safe to handle, peel the skins off, and cut them into medium-sized pieces. Set aside.
- In a large pot over medium-low heat, cook the bacon gradually until it's crispy, extracting the fat. Remove the bacon and reserve it for later, leaving about 2 tablespoons of the fat in the pot.
- Add the chopped onions and sliced carrots to the pot. Sauté them for approximately 5 to 7 minutes until they are tender and fragrant.
- Pour in the chicken stock, bay leaf, chopped cabbage, diced potatoes, and the crispy bacon you set aside into the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer. Cook for about 20 to 25 minutes until the potatoes and cabbage are tender.
- Season the soup with salt and pepper to taste, remove the bay leaf, and finish with a garnish of fresh parsley before serving.
