This Irish Bacon and Cabbage Soup combines smoky bacon, tender potatoes, soft cabbage, carrots, onions, and herbs in a flavorful broth. Inspired by the comforting ingredients found in traditional Irish home cooking, it turns an everyday combination into a warm and satisfying one-pot meal.

It’s perfect for cool evenings, family dinners, St. Patrick’s Day, or whenever you’re craving a rustic and comforting bowl of soup.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: Approximately 1 hour
Servings: 6–8

Why You’ll Love This Recipe

• Warm and comforting
• Filled with tender potatoes and cabbage
• Smoky bacon flavor
• Made in one pot
• Uses affordable ingredients
• Easy to prepare
• Perfect for cool weather
• Naturally hearty and satisfying
• Easy to customize
• Delicious with Irish soda bread

Ingredients

Soup

• 8 ounces Irish bacon or thick-cut bacon, chopped
• 1 tablespoon butter, if needed
• 1 large yellow onion, diced
• 2 medium carrots, sliced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1½ pounds Yukon Gold potatoes, cut into bite-sized pieces
• 6 cups low-sodium chicken broth
• 1 small head green cabbage, cored and chopped
• 1 bay leaf
• 1 teaspoon dried thyme
• ½ teaspoon dried parsley
• ½ teaspoon black pepper
• ¼ teaspoon salt, or to taste
• 1 tablespoon Worcestershire sauce, optional
• ½ cup heavy cream or whole milk, optional

Optional Garnishes

• Chopped fresh parsley
• Sliced green onions
• Crumbled bacon
• Cracked black pepper
• Fresh thyme
• A small pat of butter

How to Make Irish Bacon and Cabbage Soup

Step 1: Prepare the Ingredients

Chop the bacon into bite-sized pieces.

Dice the onion, carrots, and celery. Mince the garlic, cube the potatoes, and chop the cabbage into manageable pieces.

Keeping the potatoes similar in size helps them cook evenly.

Step 2: Cook the Bacon

Place the bacon in a large Dutch oven or soup pot over medium heat.

Cook for approximately 5–7 minutes, stirring occasionally, until it releases its fat and becomes lightly browned.

Irish bacon is leaner than American streaky bacon, so you may need to add a tablespoon of butter.

Step 3: Reserve Some Bacon

Use a slotted spoon to transfer approximately one-third of the cooked bacon to a plate.

Reserve it for garnishing the finished soup.

Leave the remaining bacon and approximately two tablespoons of rendered fat in the pot.

Step 4: Cook the Onion

Add the diced onion to the pot.

Cook for approximately 3 minutes, stirring occasionally, until it begins to soften.

Step 5: Add the Carrots and Celery

Add the sliced carrots and diced celery.

Continue cooking for approximately 4–5 minutes. The vegetables should soften slightly without becoming brown.

Step 6: Add the Garlic

Stir in the minced garlic.

Cook for approximately 30 seconds, stirring constantly, until fragrant.

Step 7: Add the Potatoes

Add the cubed potatoes to the pot.

Stir them with the bacon and vegetables until everything is evenly distributed.

Step 8: Add the Broth and Seasonings

Pour in the chicken broth.

Add the bay leaf, thyme, parsley, black pepper, and Worcestershire sauce if using.

Stir well and bring the soup to a gentle boil.

Step 9: Simmer the Potatoes

Reduce the heat to medium-low and cover the pot partially.

Simmer for approximately 12–15 minutes, or until the potatoes are beginning to soften but are not completely tender.

Step 10: Add the Cabbage

Stir in the chopped cabbage.

It may appear like a large amount at first, but it will shrink significantly as it cooks.

Step 11: Finish Cooking

Continue simmering for approximately 10–15 minutes, or until the cabbage and potatoes are tender.

Avoid cooking the cabbage for too long because it can become overly soft and develop a stronger flavor.

Step 12: Make It Creamy

For a creamy version, reduce the heat to low and stir in the heavy cream or whole milk.

Warm the soup gently without allowing it to boil.

For a broth-based version, simply omit the dairy.

Step 13: Adjust the Seasoning

Remove the bay leaf.

Taste the soup before adding salt because bacon and broth can already contain plenty of sodium.

Add additional pepper, thyme, parsley, or salt as needed.

Step 14: Serve

Ladle the soup into bowls.

Garnish each serving with reserved bacon, parsley, green onions, cracked pepper, or fresh thyme.

Serve while hot with bread for dipping.

What Is Irish Bacon?

Irish bacon is traditionally cut from the back of the pig and includes both lean meat and a smaller amount of fat. It resembles Canadian bacon more closely than American streaky bacon.

If Irish bacon isn’t available, you can use:

• Thick-cut American bacon
• Canadian bacon
• Smoked ham
• Pancetta
• Bacon ends
• Cooked corned beef

Canadian bacon and ham are lean, so add a small amount of butter when sautéing the vegetables.

The Best Potatoes for This Soup

Yukon Gold potatoes work especially well because they have a naturally buttery flavor and hold their shape during cooking.

Other good choices include:

• Red potatoes
• Baby gold potatoes
• Russet potatoes
• White potatoes
• Fingerling potatoes

Russet potatoes release more starch and will create a slightly thicker, creamier broth.

The Best Cabbage to Use

Green cabbage is the classic choice. It becomes tender while retaining enough structure to give the soup a satisfying texture.

You can also use:

• Savoy cabbage
• Napa cabbage
• Kale
• Brussels sprouts
• A mixture of cabbage and kale

Savoy and Napa cabbage cook more quickly, so add them during the final few minutes.

How to Make the Soup Thicker

For a naturally thicker soup, use a potato masher to crush some of the cooked potatoes directly in the pot.

You can also blend one or two cups of soup until smooth and stir it back into the pot.

Another option is to mix one tablespoon of cornstarch with two tablespoons of cold water. Stir the mixture into the simmering soup and cook until slightly thickened.

Creamy Irish Bacon and Cabbage Soup

Add ½–1 cup of heavy cream after the vegetables are tender.

Keep the heat low and avoid boiling the soup after adding the cream. A small amount of shredded Irish cheddar can also be stirred in for a richer finish.

Irish Cheddar Potato Soup

Add one to two cups of freshly shredded Irish cheddar during the final stage of cooking.

Reduce the heat and add the cheese gradually, stirring until smooth. Freshly shredded cheese melts more evenly than packaged shredded cheese.

Corned Beef and Cabbage Soup

Replace the bacon with two or three cups of chopped cooked corned beef.

Add the corned beef during the final 10 minutes because it only needs to heat through.

Sausage, Potato, and Cabbage Soup

Replace the bacon with sliced smoked sausage or browned Irish sausage.

Cook the sausage first, remove any excess grease, and then continue with the recipe.

Vegetarian Cabbage and Potato Soup

Omit the bacon and use vegetable broth.

Sauté the vegetables in butter or olive oil. Add smoked paprika for a subtle smoky flavor and white beans for extra protein.

Can I Add Other Vegetables?

Yes. Good additions include:

• Leeks
• Parsnips
• Turnips
• Peas
• Green beans
• Corn
• Mushrooms
• Kale

Cut root vegetables into small pieces so they become tender at approximately the same time as the potatoes.

What to Serve with Irish Bacon and Cabbage Soup

This soup pairs well with:

• Irish soda bread
• Crusty farmhouse bread
• Brown bread
• Dinner rolls
• Buttermilk biscuits
• Grilled cheese sandwiches
• Green salad
• Roasted vegetables
• Buttered rye bread
• Cheese and herb scones

A thick slice of warm bread is especially useful for soaking up the flavorful broth.

Can I Make It Ahead?

Yes. The soup can be prepared one day in advance and often tastes even better after the flavors have had time to blend.

Allow it to cool, cover it, and refrigerate. Reheat slowly before serving.

If making the creamy version, you can wait to add the cream until reheating.

Storage

Allow the soup to cool before transferring it to an airtight container.

Refrigerate for up to 3–4 days.

Store extra garnishes separately so the bacon remains crisp.

How to Reheat the Soup

Reheat the soup in a saucepan over medium-low heat, stirring occasionally.

Add a splash of broth or milk if it has become too thick.

Individual portions can be microwaved in short intervals, stirring between each interval.

Can You Freeze Irish Bacon and Cabbage Soup?

The broth-based version freezes well.

Cool the soup completely and transfer it to freezer-safe containers, leaving space for expansion. Freeze for up to 3 months.

Potatoes may become slightly softer after thawing. For the best results, freeze the soup before adding cream and stir in fresh cream after reheating.

Frequently Asked Questions

What is Irish bacon?

Irish bacon is generally made from pork loin or the back of the pig. It is leaner and meatier than American streaky bacon.

Can I use regular bacon?

Yes. Thick-cut bacon is an easy and flavorful substitute.

Do I need to peel the potatoes?

No. Yukon Gold and red potatoes can be used with their skins. Peel Russet potatoes if you prefer a smoother texture.

Can I use leftover cooked potatoes?

Yes. Add them with the cabbage so they don’t become overly soft.

How do I keep the cabbage from becoming mushy?

Add it after the potatoes have already begun to soften and cook only until tender.

Can I make the soup creamy?

Yes. Stir in heavy cream, whole milk, or half-and-half near the end.

Can I add cheese?

Yes. Irish cheddar, sharp cheddar, or Parmesan can be added over low heat.

Can I make it vegetarian?

Yes. Omit the bacon, use vegetable broth, and add white beans or mushrooms.

Why is my soup too salty?

Bacon and broth can both contain significant sodium. Use low-sodium broth and wait until the end before adding salt.

How long will leftovers keep?

Refrigerated leftovers will keep for approximately 3–4 days.

Can I freeze it?

Yes. The broth-based soup freezes better than the creamy version.

Pro Tips

Cook the bacon first and use a small amount of its rendered fat to sauté the vegetables. This creates a deeper, smokier flavor throughout the soup.

Add the cabbage only after the potatoes have partially cooked. This keeps the cabbage tender without allowing it to become overly soft.

Taste the finished soup before adding salt. Bacon, Worcestershire sauce, and chicken broth may provide all the seasoning it needs.

Final Thoughts

This Irish Bacon and Cabbage Soup transforms simple ingredients into a warm, rustic meal. Smoky bacon, tender potatoes, cabbage, carrots, onions, and herbs simmer together in a deeply comforting broth.

Serve it with Irish soda bread or crusty farmhouse bread for a satisfying family dinner. Keep it light and broth-based, or add cream and Irish cheddar for a richer variation.