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–+ servings
Bacon Cabbage and Potato Soup

Irresistibly Cozy Bacon Cabbage and Potato Soup Recipe

A comforting and hearty Bacon Cabbage and Potato Soup that blends crispy bacon, tender potatoes, and vibrant cabbage for a warm meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Irish
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 8 ounces Irish Bacon or thick-cut regular bacon
  • 1 Onion chopped; or shallots
  • 2 cloves Garlic minced; fresh preferred
  • 6 cups Chicken Broth or vegetable broth for vegetarian option
  • 2-3 medium Potatoes diced; red potatoes for firmer texture
  • 4 cups Green Cabbage shredded; or Savoy cabbage
  • 2 Carrots sliced; or parsnips
  • 1 Bay Leaf remember to remove before serving
  • 1 teaspoon Dried Thyme or fresh thyme, adjust quantity to taste
  • to taste Black Pepper preferably freshly ground
  • to taste Salt season lightly
  • 1 cup Heavy Cream use half-and-half or omit for lighter option
  • to garnish Fresh Parsley or chives

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, over medium heat, crisp about 8 ounces of diced Irish bacon until golden brown, stirring frequently for about 5-7 minutes. Use a slotted spoon to remove the bacon, leaving the drippings in the pot.
  2. Using the same pot, add one chopped onion and sauté for 3-4 minutes until translucent. Stir in 2 minced garlic cloves, cooking for an additional 1-2 minutes until tender.
  3. Pour in 6 cups of chicken broth and add about 2-3 medium diced potatoes. Increase heat to bring to a gentle boil, then reduce to a simmer. Let it simmer uncovered for 10 minutes.
  4. Stir in about 4 cups of shredded green cabbage and 2 sliced carrots, along with a bay leaf and 1 teaspoon of dried thyme. Simmer for 15-20 minutes until tender.
  5. Stir in 1 cup of heavy cream and heat through on low for about 2-3 minutes, avoiding boiling.
  6. Season the soup with salt and freshly ground black pepper, adjusting to taste. Remove the bay leaf before serving, garnishing with bacon bits and parsley. Serve hot with crusty bread.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 70mgIron: 2mg

Notes

For a vegetarian version, omit bacon and use vegetable broth, adding smoked paprika for flavor. Store in an airtight container for up to 3-4 days in the fridge or freeze for 2-3 months without cream.

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