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Thursday, April 18, 2024

Irish Bacon Cabbage And Potato Soup



  • 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


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!


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