Name: Irish Bacon Cabbage and Potato Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Irish
Ingredients: 6 oz thick-cut bacon, diced; 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups green cabbage, chopped; 3 medium russet potatoes, peeled and diced; 5 cups chicken broth; 1 cup whole milk; 1/2 tsp black pepper; Salt to taste; 2 tbsp fresh parsley, chopped (for garnish)

Let Me Tell You Why I Love This Irish Classic

Alright, so picture this: it’s lashing rain (as usual), my socks are probably wet, and the only thing that stands between me and total misery is a big bubbling pot of Irish Bacon Cabbage and Potato Soup. I actually learned this recipe from my auntie, who insisted the secret was ‘a heavy hand with the black pepper’ — still not totally convinced she wasn’t just covering up for burning the onions, but anyway. This soup has seen me through hungover mornings, surprise visits from family, and once, a power cut (long story, but let’s just say gas stoves save lives).

Why You’ll Love This (Or, Why I Keep Making It)

I make this when the weather can’t decide if it’s winter or just, you know, being dramatic. My family goes a bit mad for it — honestly, if I try to skip the bacon bits, mutiny is on the horizon. Plus, it uses up that sad half-cabbage lurking in the fridge. Oh, and if you’ve ever tried to mash potatoes into a soup and ended up with wallpaper paste, well…welcome to my club. I think I cracked the secret though: don’t overthink it, just let the soup do its thing.

Stuff You’ll Need (With a Few Shortcuts)

200g smoked bacon (sometimes I use ham if that’s what I’ve got; never once has anyone noticed)
1 medium onion, diced (my granny swore by using red onions, but any will do, honestly)
2 cloves garlic, minced (or a spoonful from that jarred stuff if you can’t be bothered)
3-4 large potatoes, peeled & chopped chunky (I’ve used unpeeled before, it’s fine but a bit rustic looking!)
Half a head of green cabbage, shredded (or use Savoy if you’re feeling fancy)
1 large carrot, chopped (optional, but my toddler thinks orange bits are magic)
1.2 litres chicken stock (a cube is grand, or homemade if you’re a saint)
Salt, black pepper, and a bay leaf (not the end of the world if you skip the leaf)
Handful of fresh parsley (dried is fine; sometimes I cheat and skip it altogether)
Knob of butter or splash of oil (up to you)

How I Actually Make It (With a Few Detours)

Grab your biggest pot. Melt the butter (or oil) over medium heat. Toss in the bacon bits. Let them get a bit crispy — not burnt, mind. This is where I usually sneak a taste, just so you know.
Chuck in the onions and garlic. Stir until the onions go soft, about 5ish minutes. If you wander off and they go golden, that’s okay. Adds ‘depth’, as my brother says (he means he forgot them).
Add the potatoes and carrot. Stir it all about. If it looks a bit dry, splash a little stock in to unstick things.
Pour in the rest of the stock, then in goes the cabbage and bay leaf. Bring it to a simmer. Don’t worry if the pot looks stuffed – the cabbage wilts down in a minute.
Simmer gently for 25–30 minutes, until the spuds are soft but not collapsing into mush. Actually, I find it works better if you give it a bit of a mash right in the pot, just for texture. Not too much though, or you’ll get soup glue.
Season well with salt and heaps of black pepper. Fish out the bay leaf (or don’t — I always forget and someone gets the ‘prize’).
Stir in the parsley at the end. Taste and adjust. Maybe sneak another spoonful. Who’s going to know?

Notes from My Kitchen (Learned the Hard Way)

Once, I tried using just water instead of stock — thought I’d save time. Don’t bother. Tasted like boiled socks.
If you accidentally use red cabbage, your soup goes a weird colour, but tastes okay. Not pretty though.
I’ve left the soup simmering for an hour by mistake (got distracted on RTE’s recipes) and it was fine, just a bit thicker. So, it’s forgiving!

Variations I’ve Tried (and a Flop)

Added a handful of frozen peas at the end once for a bit of colour — not bad at all.
I did try stirring in a splash of cream. Tasted good but lost that rustic Irish vibe, so I don’t usually bother.
Tried vegetarian bacon. Honestly, it just made me miss the real thing, but maybe you’ll have better luck.

Equipment You’ll Need (But Improvise Away)

I use a big old soup pot, but if you’ve only got a deep frying pan, that’ll work in a pinch — just be careful with the splashing. No potato masher? The back of a wooden spoon works, or just leave it chunky. I’ve even used a pint glass to bash the spuds (not exactly chef-approved, but it works in a bind!).

How I Store It (If It Lasts That Long)

Technically, you can keep leftovers in the fridge for up to two days; just pop it in a container. But honestly, in my house, it never lasts more than a day! It reheats grand in the microwave — just give it a stir halfway. I think it tastes even better the next day, but that’s just me.

How to Serve It Up (The Best Bit)

I like a big bowlful with a slice of brown bread and proper salted butter. My dad always crumbles in some extra crispy bacon on top (hard to argue with that). Sometimes I ladle it into mugs for folks to slurp while standing round the kitchen. You could even add a dollop of mustard — bit odd, but I quite like it.

If I Could Offer One or Two Pro Tips…

Don’t skip the bacon browning. I once tried rushing it and regretted it — soup tasted flat. It really matters.
If your cabbage looks limp before you add it, it’s still fine. Actually, I think it softens even better.

FAQ (Real Questions I’ve Actually Gotten)

Can I freeze this soup? Sure, but the potatoes go a bit grainy when thawed. Doesn’t bother me, but worth knowing.
What’s the best bacon to use? Streaky or back bacon are both grand. I even used lardons once — worked a treat. Bord Bia has a nice breakdown of Irish bacon cuts, if you’re curious.
Can I make it ahead? Yep! I think it tastes better the next day, truth be told.
Do I have to peel the potatoes? Not really. I’m lazy sometimes and just scrub ‘em. Bit more rustic, sure, but tasty all the same.
Can I use kale instead of cabbage? Hmm, I have, but it’s a bit tougher. Slice it thin and cook a touch longer.
How thick should this soup be? Up to you — thin like a broth or thick enough to stand a spoon in. Depends how you feel that day, I reckon.

Oh, here’s a random aside: l once tried making this after a late night out with friends and accidentally tossed in a handful of leftover chips (fries), and the result was… well, let’s just say, not my finest hour. So maybe stick to the spuds!

Hope you enjoy making this as much as I do, and if you come up with your own twist, let me know — just, maybe don’t ruin it with those chips. Happy cooking!