Everyone has that one dish that’s like a warm hug in a bowl, right? For me, it’s the Irish Bacon Cabbage and Potato Soup. It wasn’t just about the taste that won me over, but the way it brought our family together at the dinner table. We could count on this comforting soup every cold, rainy day and festive family night. Every time the aroma from a bubbling pot filled the house, it was like welcoming an old friend. I’m reminded of a particular winter evening when my youngest blurted out, “Soup’s on!” in the cutest accent after hearing me say it umpteen times. The giggles that followed were as warm as the soup itself.
This recipe is more than just a family favorite; it’s our go-to comfort dish whenever a little warmth is needed in our lives. It’s incredibly easy to whip up – a lifesaver when time isn’t on your side but love, and taste is still on the agenda. Imagine throwing together simple ingredients like Irish bacon, potatoes, cabbage, and a can of tomatoes, only to create a symphony of flavors, like sunshine peeking through a cloudy day. And the best part? You probably have most of these ingredients in your pantry right now!
I’m convinced that a few family recipes should be simple, uncomplicated magic in a pot. This Irish Bacon Cabbage and Potato Soup fits that bill beautifully. So, whether you’re a seasoned chef or a kitchen newbie, brewing up this soup will feel like piecing together a quilt of delicious memories and traditions – each spoonful telling its own story. And who knows? You might just create a cozy ritual of your own. Go ahead, don your apron, and let’s get cooking!
How to Make Irish Bacon Cabbage and Potato Soup
Click here to get printable version
Ingredients:
- ½ pound diced Irish bacon
- 1 cup chicken stock, or more if needed
- 2 large potatoes, peeled and cut into cubes
- 1 (15 ounce) can diced tomatoes with juice
- Salt and black pepper to taste
- 2 cups Savoy cabbage leaves, thinly sliced
Directions:
- Begin by heating a large stockpot over medium-high heat. Add the diced Irish bacon, cooking it until it’s beautifully browned. Once done, carefully drain off any excess fat.
- Next, introduce the cubed potatoes and the can of diced tomatoes, including the juice, into the pot. Pour in enough chicken stock to cover the ingredients and season with salt and pepper to your liking.
- Crank up the heat to bring the mix to a boil, then dial it back, allowing it to simmer gently for about 20 minutes, or until the potatoes become fork-tender.
- In the final stage, mix in the thinly sliced cabbage and let the soup bubble away for an additional few minutes before serving. Enjoy your flavorful creation!
Customizing Irish Bacon Cabbage and Potato Soup: Alternative Ingredients
If you don’t have Irish bacon, feel free to use pancetta or regular bacon. For a vegetarian version, omit the bacon and use vegetable stock. Kale or Swiss chard can replace cabbage for a different twist, and sweet potatoes can stand in for regular potatoes, adding a touch of sweetness.
Best Ways to Store Irish Bacon Cabbage and Potato Soup Leftover
Once cooled, store any leftover soup in an airtight container in the refrigerator for up to three days. For longer storage, freeze the soup in portions in airtight containers for up to three months. Defrost overnight in the fridge before reheating gently on the stovetop.
Perfect Pairings for Irish Bacon Cabbage and Potato Soup
This hearty soup pairs perfectly with rustic, crusty bread or a warm baguette on the side. Consider serving it alongside a refreshing green salad with a vinaigrette dressing. A crisp, cold cider or a warm cup of herbal tea makes excellent drink companions.
Pro Tips for the Perfect Irish Bacon Cabbage and Potato Soup
To enhance the flavors, try using homemade chicken stock. Always taste the soup before serving to adjust the seasoning. Add a splash of apple cider vinegar or lemon juice at the end to brighten the flavors. Stirring in a dollop of sour cream in individual bowls adds richness.
Adding a Seasonal Spin to Irish Bacon Cabbage and Potato Soup
In the spring, add fresh leeks for an earthy taste. Use sweet corn or zucchini during summer for a lighter version. Integrate butternut squash for added warmth in the fall. In winter, include root vegetables like parsnips or turnips for hearty nutrition.
FAQs:
Can I make this soup ahead of time?
Absolutely! This soup is perfect for making the day before. The flavors meld beautifully when allowed to sit, enhancing the taste. Simply reheat gently on the stovetop, adding a bit of extra stock or water if it thickens too much. Enjoy a warm, flavorful meal with minimal effort.
Can I freeze Irish Bacon Cabbage and Potato Soup?
Yes, you can freeze this soup. Once it has cooled, portion it into airtight containers or freezer bags. It will keep for up to three months in the freezer. When you’re ready to eat, defrost in the fridge overnight and heat on the stove until warm.
What if I want to make it vegetarian?
To make a vegetarian version, simply leave out the bacon and substitute the chicken stock for vegetable stock. Adding ingredients like smoked paprika or nutritional yeast can introduce a savory depth, making sure you don’t miss any traditional flavors.
How can I thicken this soup?
For a thicker soup, mash some of the potatoes against the pot’s sides with a wooden spoon. Alternatively, you can blend a portion of the soup with an immersion blender and return it to the pot. For creaminess, add a touch of cream or coconut milk.
Can I use different types of cabbage?
Yes, feel free to experiment with different cabbage varieties. Savoy cabbage adds texture, but Napa cabbage or green cabbage work just as well. Each will offer its unique texture and flavor, so try a few to see which you enjoy the most!
Is there a substitute for bacon if I don’t eat pork?
If you don’t eat pork, you can substitute bacon with turkey bacon or chicken sausage for a similar hearty taste. For a meat-free option, try smoked tofu or tempeh bacon, which can provide a robust, smoky punch that complements the soup’s flavors.
Irish Bacon Cabbage and Potato Soup
Equipment
- large stockpot or deep saucepan
Ingredients
- ½ pound diced Irish bacon
- 1 cup chicken stock or more if needed
- 2 large potatoes peeled and cut into cubes
- 1 15 ounce can diced tomatoes with juice
- Salt to taste
- Black pepper to taste
- 2 cups Savoy cabbage leaves thinly sliced
Instructions
- In a large stockpot or deep saucepan, add the diced bacon and cook it over medium-high heat until it turns golden brown. Drain any excess fat once cooked.
- Add the cubed potatoes, diced tomatoes (with their juice), and enough chicken stock to fully cover the ingredients. Season with salt and pepper. Bring to a boil, then reduce heat and let it simmer for about 20 minutes, or until the potatoes soften.
- Finally, mix in the sliced cabbage and allow the soup to simmer for a few more minutes before serving. Enjoy your delicious soup!
