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You get soups like this—hearty, straightforward, and filling—when winter ploughs through your cupboard. On weeknights or weekends, this simple recipe for Irish Cabbage Bacon and Potato Soup will provide comfort, warmth, and fullness to your dinner table.
There are no surprises in this Irish Cabbage, Bacon, and Potato Soup. After a lengthy winter, these items would have been among the last to be found in a food cellar. This basic soup serves as a whole dinner, proving that cheap doesn’t have to mean flavorless. For a more inexpensive way to sauté the carrots and onions, try using rendered bacon. It adds flavor and a touch of fat. Filling and texturally satisfying, potatoes and cabbage make a great meal.
Nothing here is strange or unexpected. The main components and sole ingredients are potatoes, carrots, onions, cabbage, and bacon. We microwave the potatoes whole, skin on, to speed up the cooking process. You can whip together a quick dinner by parcooking the potatoes while you chop the rest of the veggies. Peel off the skin and slice the potatoes into pieces after they are simple to handle (not burned).
What’s in it?
about half a pound of washed potatoes
Half a pound of bacon, quartered
Finely chop one onion.
One peeled and thinly sliced carrot
four to five cups of chicken broth
Just one bay leaf
Roughly cut 1/2 cabbage and chop some parsley to use as a garnish.
To taste, add kosher salt and freshly ground black pepper.
