Cozy Bacon, Cabbage & Potato Soup: Your New Favorite Winter Comfort Food
A warming hug in a bowl that brings together Irish tradition with modern comfort cooking
Picture this: It’s a chilly evening, and the aroma of sizzling bacon and tender vegetables fills your kitchen. This isn’t just any soup – it’s a celebration of simple ingredients transformed into something extraordinary. Inspired by traditional Irish cooking, this Bacon, Cabbage and Potato Soup has become my readers’ most requested recipe, especially during the cooler months. Let me share with you my perfected version that’s been warming hearts and homes for years.
📝 Ingredients Overview
The Stars of the Show:
- 6 slices of bacon, chopped Choose thick-cut bacon for the best flavor and texture
- 1 onion, diced Yellow onions work best here
- 3 cloves of garlic, minced Fresh garlic only – no substitutes!
- 4 cups of chicken broth Low-sodium preferred for better control of seasoning
- 4 cups of potatoes, peeled and cubed Yukon Gold potatoes are ideal
- 1/2 head of cabbage, shredded About 4-5 cups when shredded
- Salt and pepper to taste Fresh ground pepper makes a difference
- 1 cup of heavy cream Full-fat for the creamiest results
- Chopped chives for garnish Fresh chives, not dried
🥄 Step-by-Step Cooking Instructions
1. The Bacon Foundation
- Heat your large pot over medium heat
- Add chopped bacon
- Cook until perfectly crispy (8-10 minutes)
- Remove and drain on paper towels
2. Building Flavors
- Keep 2 tablespoons of bacon fat in the pot
- Add diced onion
- Cook until translucent (5-7 minutes)
- Add minced garlic
- Sauté for 30 seconds until fragrant
3. Creating the Base
- Pour in chicken broth
- Scrape bottom of pot to release brown bits
- Bring to a gentle boil
4. Adding Vegetables
- Add potato cubes
- Add shredded cabbage
- Reduce heat to medium-low
- Simmer for 15-20 minutes
5. Final Touches
- Test potato tenderness
- Partially mash some potatoes
- Stir in heavy cream
- Season with salt and pepper
- Garnish with bacon and chives
❓ Frequently Asked Questions
1. Can I make this ahead? Yes! It actually tastes better the next day. Store in the refrigerator for up to 3 days.
2. How do I prevent the cream from curdling? Always add cream at the end and keep the soup at a gentle simmer.
3. Can I freeze this soup? Yes, but freeze before adding cream. Add cream when reheating.
4. What type of potatoes work best? Yukon Gold or Russet potatoes are ideal for their starch content.
5. Can I make this vegetarian? Yes! Skip bacon and use vegetable broth. Add smoked paprika for depth.
6. How do I reheat leftovers? Gentle heat, stirring occasionally. Add splash of cream if needed.
7. Is there a lighter version? Use half-and-half instead of cream and turkey bacon.
8. Can I use different cabbage varieties? Yes! Green, savoy, or Napa cabbage all work well.
9. How thick should the soup be? It should coat the back of a spoon but still be soupy.
10. Can I add other vegetables? Carrots and celery work great, add with onions.
11. How finely should I shred the cabbage? Aim for 1/4 inch strips for best texture.
12. Can I use an immersion blender? Yes, but pulse gently to maintain some texture.
13. How long does it take to cook? About 45 minutes total cooking time.
14. What if my soup is too thick? Add warm broth gradually until desired consistency.
15. Can I use milk instead of cream? Yes, but the soup won’t be as rich.
16. How do I store leftover bacon garnish? Separately in an airtight container at room temperature.
17. Can I double the recipe? Yes, but increase cooking time slightly.
18. What to do if soup is too thin? Mash more potatoes or simmer longer.
19. Can I make it spicy? Add red pepper flakes or cayenne to taste.
20. How to prevent potatoes from getting mushy? Don’t overcook and cut uniform sizes.
💡 Helpful Tips
1. Bacon Preparation Cut bacon while slightly frozen for easier handling.
2. Potato Sizing Cut potatoes in uniform 1-inch cubes.
3. Cream Temperature Bring cream to room temperature before adding.
4. Seasoning Strategy Season gradually throughout cooking.
5. Onion Cutting Dice onions finely for better texture.
6. Garlic Handling Mince garlic just before using.
7. Pot Selection Use heavy-bottomed pot for even heating.
8. Temperature Control Maintain gentle simmer throughout cooking.
9. Bacon Fat Management Save extra bacon fat for other recipes.
10. Vegetable Prep Prep all ingredients before starting.
11. Potato Choice Choose starchy potatoes for creaminess.
12. Cabbage Selection Pick fresh, crisp cabbage heads.
13. Broth Temperature Use room temperature broth.
14. Garnish Timing Prepare garnishes while soup simmers.
15. Stirring Technique Stir gently to prevent breaking potatoes.
16. Seasoning Balance Taste before adding final seasonings.
17. Cream Integration Add cream slowly while stirring.
18. Temperature Adjustment Let soup rest 5 minutes before serving.
19. Serving Temperature Serve in warmed bowls.
20. Leftover Management Cool completely before storing.
📦 Storage and Reheating Tips
1. Cooling Process Cool completely before refrigerating.
2. Container Selection Use airtight containers only.
3. Refrigeration Time Store up to 3 days in refrigerator.
4. Freezing Method Freeze without cream for up to 3 months.
5. Thawing Process Thaw overnight in refrigerator.
6. Reheating Technique Reheat slowly on stovetop.
7. Cream Addition Add fresh cream when reheating frozen soup.
8. Storage Temperature Keep at constant temperature.
9. Portion Control Store in serving-sized containers.
10. Quality Check Check for signs of spoilage before reheating.
🔑 Recipe Secrets
1. Bacon Selection Use thick-cut, high-quality bacon.
2. Fat Retention Keep some bacon fat for flavor base.
3. Onion Cooking Cook onions until truly translucent.
4. Garlic Timing Add garlic last to prevent burning.
5. Potato Technique Partially mash for natural thickening.
6. Seasoning Layer Season in stages for depth.
7. Temperature Control Never boil after adding cream.
8. Texture Balance Leave some potatoes whole for texture.
9. Broth Choice Use high-quality chicken broth.
10. Garnish Freshness Prepare garnishes just before serving.
11. Cream Quality Use full-fat heavy cream only.
12. Vegetable Cut Maintain consistent sizes for even cooking.
13. Cooking Vessel Use enameled cast iron if possible.
14. Simmer Time Don’t rush the simmering process.
15. Stirring Frequency Stir occasionally, not constantly.
16. Resting Period Let soup rest before serving.
17. Seasoning Balance Salt gradually throughout cooking.
18. Fat Balance Keep enough fat for richness.
19. Temperature Management Maintain steady cooking temperature.
20. Final Touch Finish with fresh black pepper.
