Irish Bacon Cabbage And Potato Soup

 

INGREDIENTS

• 1/2 lb (about 2) potatoes, washed
• 1/2 lb bacon, cut in quarter pieces
• 1 onion, finely chopped
• 1 carrot, peeled and finely sliced
• 4 to 5 cups chicken stock
• 1 bay leaf
• 1/2 cabbage, roughly chopped
• Parsley, chopped (for garnish)
• Kosher salt and freshly cracked black pepper, to taste

PREPARATION

Microwave potatoes one at a time until slightly cooked about 7 to 8 minutes at 600 watts. Let rest for a few minutes until easy to touch. Remove the skin and cut into medium pieces, and set aside.
In a large pot set over medium low heat, gradually cook bacon, rendering the fat until crispy. Remove bacon from the pot and set aside. Leave about 2 tablespoons worth of fat in the pot, removing the excess.
Sauté onions and carrots until softened and you can smell the fragrance of the onions, about 5 to 7 minutes, stirring to evenly cook the vegetables.
Add in chicken stock, bay leaf, cabbage, diced potatoes, and cooked bacon.
Bring to a boil, reduce to a simmer, cooking until the potatoes and cabbage are softened, about 20 to 25 minutes.
Season with salt and pepper, remove bay leaf, and garnish with parsley.
Serve and enjoy!