Irish Potato Soup with Bacon and Cabbage Recipe

There’s truly nothing like a steaming bowl of Irish Potato Soup with Bacon and Cabbage to bring comfort and a delicious sense of tradition to your table. This cozy classic features creamy potatoes, smoky bacon, sweet carrots, and tender cabbage, all simmered together with a hint of Guinness for rich, old-world flavor. If you’re craving authentic Irish warmth with a modern, hearty twist, you’re in the right place!

Ingredients You’ll Need

The magic of Irish Potato Soup with Bacon and Cabbage is all in the ingredients—humble kitchen staples that, together, create something truly special. Each one plays its part, from the creamy potatoes to the aromatic sage, delivering that signature flavor and color you’ll crave again and again.

• Bacon (2 slices): This gives a smoky, savory richness and makes for an irresistible crispy topping—feel free to use turkey bacon for a lighter option.
• Olive Oil (2 tbsp): Used to sauté veggies and bacon, adding heart-healthy richness.
• Onion (1, chopped): Provides a sweet, mellow base essential for deep flavor.
• Garlic (1 large clove, minced): Adds the perfect hint of aromatic warmth—don’t skip it!
• Carrots (3, sliced): Add subtle sweetness and gorgeous color.
• Cabbage (3 ½ cups): Most is cooked into the soup for a tender bite, but save some thinly sliced to sprinkle on top for extra crunch and freshness.
• Potatoes (4 medium red or yellow, peeled & chopped): The star of the show, lending creamy body and that classic “Irish” texture.
• Sage Leaves (6, chopped): Bring an earthy note that plays beautifully against the savory broth.
• Vegetable or Chicken Broth (4 cups): Your flavorful canvas—use what you love for best flavor.
• Water (2 cups): Helps balance everything out and control thickness.
• Guinness or Dark Beer (½ cup): Another Irish touch that deepens the flavor profile (and makes this extra cozy).
• Fennel Seed (¼–½ tsp): Just a hint brings a subtle, aromatic twist that makes the soup sing.
• Bay Leaf (1): Classic herbal background note—just remember to take it out before blending.
• Cheddar Cheese (about ½ cup, shredded): For a creamy, tangy finish sprinkled over each bowl.
• Salt and Pepper: To taste—these staple seasonings ensure everything tastes vibrant and complete.

Variations

The beauty of Irish Potato Soup with Bacon and Cabbage is how delightfully adaptable it is. Whether you’re feeding picky eaters, avoiding certain ingredients, or just feeling creative, you’ll find it wonderfully easy to make this comforting soup your own.

• Vegetarian Version: Omit the bacon and use vegetable broth; a sprinkle of smoked paprika can mimic the smoky undertones.
• Dairy-Free: Simply skip the cheddar topping or use your favorite plant-based cheese alternative.
• Loaded Veggies: Toss in parsnips, leeks, or even spinach for extra flavor, color, and nutrition.
• No Beer Needed: Leave out the Guinness and add a squeeze of lemon for brightness if you’d rather not cook with alcohol.

How to Make Irish Potato Soup with Bacon and Cabbage

Step 1: Sizzle the Bacon to Perfection

Start by heating a tablespoon of olive oil in a large soup pot over medium heat. Add the bacon slices and cook until they’re wonderfully crisp, about 10 minutes. Once cooked, move the bacon to a paper towel-lined plate to cool, then crumble into irresistible bite-sized pieces for later. Pour off most of the bacon drippings, leaving just a tablespoon in the pot—trust me, this leftover goodness gives your soup a base layer of rich, savory flavor.

Step 2: Build a Flavorful Veggie Base

Add the remaining tablespoon of olive oil to the pot, returning it to medium heat. Toss in the chopped onion and sauté for about 5 minutes, or until it’s soft and fragrant. Follow up with the carrots, giving them a minute or two to mingle with the onions and soak up flavor. Now it’s time for the cabbage and garlic—add those in and stir gently, letting them wilt and turn sweet.

Step 3: Add Potatoes, Sage, and Seasonings

Stir in the coarsely chopped potatoes and sage leaves, tossing everything together. Add a generous pinch of salt here, to help the veggies soften and boost their natural flavors. The kitchen will already start to smell divine!

Step 4: Pour in the Broth, Water, and Guinness

Now, the soup starts coming together! Pour in the broth, water, and Guinness (or your beer of choice). Add the bay leaf and fennel seed; give everything a good stir. Bring this liquid gold to a gentle boil, then reduce the heat and let it simmer, uncovered, for about 30 minutes. The potatoes should be fork-tender and the kitchen smells will have everyone peeking in to ask when it’s ready.

Step 5: Blend for Perfect Texture

Once the veggies are tender, remove the soup from the heat and fish out the bay leaf. It’s your call on texture—use a stick blender right in the pot for a rustic, chunky finish, or puree in a food processor for velvety-smooth. I love a middle ground: leave plenty of hearty bits for contrast, but let the potatoes melt into a creamy base.

Step 6: Serve and Garnish Generously

Ladle your Irish Potato Soup with Bacon and Cabbage into bowls. Top each with a sprinkle of crumbled bacon, shredded cheddar, and a handful of the reserved super-thin cabbage slices for a little fresh crunch. Serve piping hot—with a glass of Guinness, if you’re feeling festive!

How to Serve Irish Potato Soup with Bacon and Cabbage

Garnishes

This soup truly shines when topped with its traditional trio: a hearty scatter of crispy bacon bits, a handful of sharp cheddar shreds, and a few delicate ribbons of raw cabbage. The contrast—warm, creamy soup and those crunchy, melty, fresh toppings—is absolute magic and makes every bite exciting.

Side Dishes

For a classic pairing, set a generous slice of buttered Irish soda bread or some toasted sourdough alongside your bowl. A simple green salad with a punchy vinaigrette can add a nice counterpoint to the soup’s richness, and don’t shy away from a pint of stout if you’re leaning into the Irish pub vibes!

Creative Ways to Present

Try serving Irish Potato Soup with Bacon and Cabbage in small mugs for a cozy appetizer, or ladle it into hollowed-out sourdough bread bowls for a real showstopper. For dinner parties, arrange the garnishes on a platter and let everyone customize their own bowl at the table—warmth, flavor, and fun all rolled into one meal!

Make Ahead and Storage

Storing Leftovers

Leftover Irish Potato Soup with Bacon and Cabbage stores beautifully! Let the soup cool, then transfer to an airtight container and refrigerate for up to 4 days. Keep garnishes separate so they stay fresh and crisp when you’re ready to eat.

Freezing

This soup freezes quite well—just leave out the cheese and bacon until after reheating. Pour cooled soup into freezer-safe containers, leaving an inch for expansion, and freeze for up to 2 months. Defrost in the fridge overnight and stir well after heating.

Reheating

Gently reheat Irish Potato Soup with Bacon and Cabbage on the stovetop over low-medium heat, stirring occasionally until hot. Add a splash of broth or water if the texture has thickened too much. Re-garnish before serving and enjoy that fresh-from-the-pot vibe!

FAQs

Final Thoughts

If you’re searching for a soul-satisfying soup that’s as cozy as your favorite sweater, Irish Potato Soup with Bacon and Cabbage belongs in your kitchen. It’s hearty, welcoming, and filled with those little touches that make home cooking such a delight. Gather your ingredients, pour yourself a glass of something Irish, and dig in—you’re going to love every spoonful!

Print