Description
A cozy and hearty Irish Bacon, Cabbage, and Potato Soup that combines rich flavors and comforting ingredients.
Ingredients
- 4 ounces Irish bacon or thick-cut bacon, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 medium potatoes, peeled and diced
- 2 cups green cabbage, chopped
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
- Add the chopped onion to the pot and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
- Pour in the chicken broth and bring to a boil. Add the diced potatoes, chopped cabbage, thyme, black pepper, and salt. Reduce heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, use an immersion blender to puree the soup to your desired consistency. If you prefer a chunkier soup, blend only half and leave the rest as is.
- Stir in the heavy cream and cooked bacon, and heat through for another 5 minutes. Adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk.
- Add a pinch of red pepper flakes for a bit of heat or include carrots for added sweetness and color.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 80mg