Description
A hearty and comforting Irish bacon, cabbage, and potato soup, perfect for cozy evenings.
Ingredients
Scale
- 6 strips of Irish bacon, diced
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 4 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 2 cups green cabbage, chopped
- 1 cup carrots, diced
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- Salt to taste
- 2 tablespoons olive oil
- ¼ cup heavy cream (optional for creaminess)
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced Irish bacon and sauté until crispy, about 5-7 minutes.
- Add the chopped onion and minced garlic to the pot, cooking until the onion becomes translucent, approximately 3-4 minutes.
- Stir in the diced potatoes and carrots, cooking for an additional 5 minutes to soften slightly.
- Pour in the vegetable or chicken broth and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and add the chopped cabbage, thyme, and black pepper. Cook for 20-25 minutes, or until the potatoes and carrots are fork-tender.
- For added creaminess, stir in the heavy cream and season with salt to taste. Allow to simmer for another 5 minutes.
- Remove from heat, and use an immersion blender to blend a portion of the soup for a creamy texture, if desired.
- Serve hot, garnished with freshly chopped parsley.
Notes
- For those who prefer a lighter version, the heavy cream can be omitted.
- This soup can be stored in the refrigerator for up to 3 days.
- Freeze any leftovers for a quick meal later.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg