Description
A hearty and comforting Irish Potato Soup recipe with a twist, featuring bacon, cabbage, and a hint of beer. This creamy and flavorful soup is perfect for a cozy night in or to celebrate St. Patrick’s Day.
Ingredients
Units
Scale
Bacon:
- 2 slices of bacon (turkey bacon can be used as a healthier alternative)
Soup Base:
- 2 tbsp olive oil
- 1 onion, chopped
- 1 large clove garlic, minced
- 3 carrots, sliced
- 3 1/2 cups cabbage, 3 cups coarsely chopped and remainder sliced super thin for topping
- 4 medium red or yellow potatoes, peeled and chopped coarsely
- 6 sage leaves, chopped
- 4 cups vegetable or chicken broth
- 2 cups water
- 1/2 cup Guinness or other dark beer of choice
- 1/4 to 1/2 teaspoon fennel seed
- 1 bay leaf
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Cook the Bacon: Heat 1 tablespoon olive oil in a large soup pot on medium heat. Cook the bacon until crispy, about 10 minutes. Remove and set aside to cool. Crumble into bits for topping.
- Saute Vegetables: In the same pot, add the remaining olive oil. Saute the onion until soft. Add carrots, cabbage, and garlic.
- Add Potatoes and Liquids: Stir in potatoes, sage, broth, water, Guinness, fennel seed, and bay leaf. Bring to a boil, then simmer for 30 minutes.
- Puree the Soup: Remove from heat, discard the bay leaf, then puree the soup to desired consistency.
- Serve: Ladle into bowls, top with bacon, cheddar, and cabbage. Enjoy!
Notes
- This soup pairs well with crusty bread or a side salad.
- Adjust the beer amount to suit your taste preference.
- For a vegetarian version, omit the bacon and use vegetable broth.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg
