A hearty and flavorful soup, perfect for a cozy meal.
Ingredients
- 6 slices of Irish bacon or thick-cut bacon, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 3 large potatoes, peeled and diced
- 3 cups green cabbage, shredded
- 1 cup carrots, sliced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste
- 1 cup heavy cream (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Bacon:
In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot. - Sauté Onions and Garlic:
Add the chopped onion to the pot with the bacon drippings. Sauté until the onion is translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant. - Add Broth and Potatoes:
Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce the heat and simmer for about 10 minutes. - Add Cabbage and Carrots:
Add the shredded cabbage, sliced carrots, bay leaf, dried thyme, and black pepper to the pot. Continue to simmer for another 15-20 minutes, or until the vegetables are tender. - Optional Cream Addition:
If you prefer a creamier soup, stir in the heavy cream and heat through without boiling. - Season and Garnish:
Taste the soup and adjust the seasoning with salt and additional pepper if needed. Remove the bay leaf. - Serve:
Ladle the soup into bowls and garnish with the cooked bacon and chopped fresh parsley.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Helpful Tips
- For added depth of flavor, deglaze the pot with a splash of white wine after sautéing the onions and garlic.
- If you prefer a thicker consistency, mash a few of the cooked potatoes in the pot before adding the cream.
- Use smoked bacon for a richer, more robust flavor.
Substitutions
- Replace Irish bacon with pancetta or regular thick-cut bacon if needed.
- Use vegetable broth instead of chicken broth for a vegetarian option (skip the bacon or use a plant-based alternative).
- Swap heavy cream for half-and-half or coconut milk for a lighter or dairy-free alternative.
- Add leeks or parsnips for extra depth of flavor.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, the soup tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days.
Can I freeze this soup?
Yes, but if you plan to freeze it, avoid adding the cream. Add the cream after reheating for the best texture.
What can I serve with this soup?
Serve with crusty bread or a side of Irish soda bread for a complete meal.
How can I make this soup spicier?
Add a pinch of red pepper flakes or a splash of hot sauce for a bit of heat.
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