Authentic Irish Bacon, Cabbage, and Potato Soup (Easy Recipe)

There’s nothing more comforting than a warm bowl of Irish bacon cabbage and potato soup. This hearty and traditional dish combines smoky bacon, tender cabbage, and creamy potatoes simmered in a savory broth. Perfect for family dinners, cozy winter nights, or festive St. Patrick’s Day celebrations, it’s a true comfort food classic.

Some know it as cabbage and potato soup with bacon, others call it bacon cabbage potato soup or cabbage bacon and potato soup—whatever the name, the taste is unforgettable. Let’s dive into this simple yet flavor-packed recipe.

Ingredients You’ll Need

• 6 slices of thick-cut bacon (or Irish back bacon for authenticity)
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 4 medium potatoes, peeled and cubed
• ½ head green cabbage, chopped
• 6 cups chicken or vegetable broth
• 1 bay leaf
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

How to Make Irish Bacon Cabbage and Potato Soup

1. Cook the bacon – In a large pot, fry the bacon until crispy. Remove, chop, and set aside, leaving a little bacon fat in the pot.
2. Sauté vegetables – Add onion, garlic, and carrots to the pot. Cook until softened and fragrant.
3. Add potatoes and cabbage – Stir in the diced potatoes and cabbage, coating them in the flavor base.
4. Simmer the soup – Pour in broth, add bay leaf, and bring to a boil. Reduce heat and simmer for 25–30 minutes until the potatoes are tender.
5. Finish with bacon – Stir in the cooked bacon, adjust seasoning with salt and pepper, and garnish with fresh parsley.
6. Serve and enjoy – Ladle into bowls and serve hot with crusty bread or Irish soda bread.

Tips & Variation

• Make it creamy: Blend half the soup before adding bacon for a thicker, creamier texture.
• Meat swap: Use ham, sausage, or leftover corned beef instead of bacon.
• Vegetarian version: Skip the bacon and use vegetable broth. Add smoked paprika for flavor.
• Meal prep: Cook the base ahead of time and add fresh cabbage before reheating for best texture.

Storage & Freezing

Freezer: Freeze soup without bacon for up to 2 months. Add freshly cooked bacon when reheating.rs.

Refrigerator: Store in an airtight container for up to 3 days.

Love soups like this one? Check out our Other Comfort Soups for cozy recipes you can make all year round.

Serving Suggestions

This Irish bacon cabbage and potato soup is hearty enough to serve as a main meal, but it tastes even better with the right sides. Pair it with a slice of warm Irish Soda Bread Recipe to soak up the rich broth, or serve it alongside a crisp green salad for balance. For a full Irish-inspired menu, explore more dishes in our Traditional Irish Recipes collection.

🍲 Irish Bacon, Cabbage & Potato Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Servings: 6 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

• 6 slices thick-cut Irish-style bacon or regular smoked bacon, chopped
• 1 tbsp butter
• 1 medium onion diced
• 2 garlic cloves minced
• 4 cups green cabbage chopped
• 4 medium potatoes peeled and diced
• 1 carrot diced (optional)
• 1 tsp fresh thyme or ½ tsp dried
• 4 cups chicken or vegetable broth
• 1 cup whole milk or half-and-half
• Salt and pepper to taste
• Optional garnish: chopped fresh parsley extra bacon bits

Method

 

1. In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until browned and crispy. Use a slotted spoon to remove the bacon and set aside, leaving the drippings in the pot.
2. Add butter, diced onion, and garlic to the pot. Sauté until the onion is soft and translucent, about 5 minutes.
3. Stir in chopped cabbage and thyme, and cook for 5 more minutes, until the cabbage begins to soften.
4. Add diced potatoes (and carrots if using), and pour in the broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until the potatoes are tender.
5. Stir in the milk or half-and-half, and return the cooked bacon to the pot. Simmer gently for another 5 minutes. Season with salt and pepper to taste.
6. For a creamier texture, use a potato masher to lightly mash some of the soup directly in the pot, or blend part of it with an immersion blender.
7. Ladle into bowls and garnish with fresh parsley and extra bacon bits if desired.

Notes

For a richer soup, swap milk for heavy cream.

Add a pinch of nutmeg or a bay leaf for extra depth of flavor.

This soup stores well in the fridge for up to 3 days and tastes even better the next day.

If using American bacon, you may want to drain some fat before continuing with the recipe.

Irish Bacon Cabbage and Potato Soup isn’t just a meal—it’s a memory waiting to happen. It’s simple, satisfying, and steeped in tradition. You’ll make it once and crave it all winter long. Whether you grew up eating it or it’s brand new to you, it’s one of those dishes that just feels right.