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Bite-sized potato pieces and cabbage strips float around in a deep, hearty broth loaded with the smoky goodness of Irish bacon. This homey, comforting bowl makes the most of everyday staples and is a real pick-me-up, bringing warmth and satisfaction, spoonful after cozy spoonful.
One extra chilly winter in County Cork, I picked up this soup from my grandma’s friendly neighbor, who swore layering each ingredient was key. Now it’s become the meal my family asks for whenever a cold snap hits, and it happily brings a bit of Ireland to our kitchen here in the States.
Tasty Key Ingredients
- Irish Bacon: Hearty and cut from the back, Irish bacon stands out with its satisfying bite and top-notch flavor.
- Cabbage: Go for fresh green cabbage—it adds a gentle sweet touch and doesn't get mushy as it cooks.
- Potatoes: Use something waxy, like Yukon Gold, because they’ll stay chunky instead of falling apart in the hot broth.
- Dried Thyme: This is the go-to herb, pairing great with the other veggies and giving an earthy kick.
- Good Broth: You want a broth that's got good flavor on its own, not a bunch of weird additives.
Simple Irish Soup Guide
- Kick Off With Bacon:
- Start off by letting the Irish bacon (or your swap-in) slowly crisp up in a pot, so all that yummy fat comes out and flavors every bite.
- Aromatics Next:
- After bacon’s done, cook onions right in that fat ‘til soft and see-through, then toss in garlic and cook just until you smell it. This step gives the soup a mellow, tasty base.
- Add Potatoes:
- Drop in your chopped potatoes and let them soak up all the tasty bits for a bit before adding any liquids. This is how they keep their shape and take in more flavor.
- Broth Goes In:
- Add the broth, a splash of water, bay leaf, and thyme. Give it all a gentle simmer and don’t rush—let those potatoes get tender without falling apart.
- Cabbage Last:
- Only stir in the shredded cabbage a few minutes before it’s done. This keeps it bright and crisp instead of soggy.
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My grandmother swore by hand-shredding her cabbage instead of letting a machine do it. She felt it let out the cabbage's sweetness bit by bit into the broth. I can’t prove it, but I always stick by her way—no shortcuts for me on this part.
Best Matches
Ladle this soup into bowls and pair it with hot Irish soda bread slathered in butter for the full effect. Want to round out dinner? Toss up a simple salad with apple cider vinaigrette on the side—it cuts nicely through the richness.
Creative Flavor Twists
Give it a fun spin—use leeks in place of onions for something lighter. For a creamy version, add a splash of cream at the very end. If you're skipping meat, just skip the bacon and use a veggie broth with a dash of smoked paprika for that smoky touch.
Easy Storage Tips
The longer this soup sits, the tastier it gets. Pop leftovers in a sealed container and keep them in the fridge up to four days—or freeze them in single servings for up to three months for an easy thaw-anytime meal.
With every pot I’ve made, I find the real beauty of this Irish favorite is in its simple, cozy charm, especially when the weather’s at its worst. True to Irish tradition, it proves you don’t need fancy stuff to cook up something that feels special—it just takes a little care and the right technique to turn basics into comfort that feels like home.
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Common Recipe Questions
- → Can I make this ahead of time?
- Go for it! Leave this in the fridge and it'll get even yummier after a day or so. Good in the fridge up to 3 days, freezer for about 3 months.
- → What's Irish back bacon?
- Irish back bacon's cut from the pig's loin, not the belly. It’s lean and kind of like Canadian bacon. If you can’t find it, thick bacon slices or even ham work just fine.
- → Is this soup gluten-free?
- It is! Just double check your stock for hidden wheat. Forget the regular bread, or swap in gluten-free toast if you want.
- → Can I make this vegetarian?
- Easy—skip the bacon and grab veggie broth instead. Sauté your veggies in olive oil or butter. Add a bit of smoked paprika for that hint of smoky taste.
- → What type of cabbage is best?
- Green cabbage is what folks usually use, but savoy cabbage is great, too. Want to switch it up? Toss in kale if you’re feeling wild.