There’s just something magical about a bowl of hearty soup simmering on the stove, especially when the weather turns chilly and you’re craving something warm and comforting. This Irish Bacon Cabbage and Potato Soup is one of those recipes that feels like a big, cozy hug — full of rich flavors, simple ingredients, and a touch of creaminess if you’re feeling indulgent.
I still remember the first time I made a version of this soup. It was one of those cold, dreary days where nothing but a steaming bowl of soup would do. I had cabbage, potatoes, and some turkey bacon in the fridge, and I figured — why not give it a try? Let me just say, it became an instant favorite in our house. The smoky turkey bacon adds just enough savory goodness without being too heavy, the potatoes make it hearty, and the cabbage gives it that perfect bit of texture.
What I really love about this soup is how easy it is to throw together. Even on busy weeknights, you can have this simmering away in under an hour, making your whole kitchen smell absolutely divine. Plus, it’s a one-pot meal, which means fewer dishes to wash — and who doesn’t love that?
Alright, let’s get into it. I’m going to walk you through the first steps of this delicious recipe so you can have your own pot of comfort ready to go!
INGREDIENTS YOU’LL NEED
6 slices turkey bacon, diced
1 large onion, chopped
2 garlic cloves, minced
4 cups chicken or vegetable broth
4 medium potatoes, peeled and diced
2 medium carrots, sliced
1 small head of cabbage, chopped
1 teaspoon dried thyme
½ teaspoon smoked paprika (optional, for depth)
Salt and black pepper, to taste
½ cup heavy cream (optional, for creaminess)
Chopped parsley, for garnish
STEP-BY-STEP INSTRUCTIONS
STEP 1: COOK THE TURKEY BACON
We’re starting off with the turkey bacon, which brings that smoky, savory flavor without the extra fat of traditional bacon.
In a large pot or Dutch oven, add your diced turkey bacon and cook it over medium heat. Let it brown up and get nice and crispy — this usually takes about 5-7 minutes. Once it’s cooked, use a slotted spoon to remove the bacon and set it aside on a plate lined with paper towels.
Make sure to leave about 1 tablespoon of the rendered fat in the pot to help flavor the rest of the soup. If your turkey bacon doesn’t release much fat, feel free to add a little olive oil to the pot.
STEP 2: SAUTÉ THE AROMATICS
Now, add your chopped onion to the pot with the reserved fat. Sauté the onions for about 3 to 4 minutes, stirring occasionally, until they soften and start to turn translucent.
Next, stir in the minced garlic and let it cook for about a minute. You’ll know it’s ready when your kitchen smells absolutely amazing — that’s your cue to move on to the next step.
STEP 3: BUILD THE SOUP BASE
Pour in the chicken or vegetable broth to deglaze the pot. Be sure to scrape up all those tasty browned bits stuck to the bottom — that’s where so much flavor lives.
Now, add your diced potatoes, sliced carrots, dried thyme, and smoked paprika (if you’re using it). The smoked paprika is optional, but I highly recommend it if you want to add a little extra depth of flavor.
Bring everything to a gentle boil, then reduce the heat to a simmer. Let it cook for about 15 minutes, or until the potatoes are tender when pierced with a fork. During this time, the flavors will start melding together beautifully, and you’ll have a wonderfully fragrant base for your soup.
CONTINUING OUR HEARTY IRISH BACON CABBAGE AND POTATO SOUP
Now that we’ve got the base of our soup bubbling away and filling the kitchen with those cozy, savory aromas, it’s time to move on to the next steps. This is where the soup really comes together — tender cabbage, creamy broth, and that final touch of crispy turkey bacon on top.
I love how versatile this recipe is. You can keep it simple and rustic, or you can add that splash of cream at the end for a touch of richness. Either way, it’s always a hit at my dinner table. Let’s jump right back in and finish making this delicious soup.
STEP 4: ADD THE CABBAGE
Once your potatoes have softened up nicely, it’s time to stir in the chopped cabbage. The cabbage doesn’t need long to cook — about 10 minutes of simmering should do the trick. You want it to be tender but still have a little bit of texture so it holds up well in the soup.
The cabbage adds such a nice, slightly sweet flavor that balances out the smokiness of the bacon and the heartiness of the potatoes. Plus, it adds a beautiful pop of color to the soup.
STEP 5: FINISH WITH CREAM (OPTIONAL)
If you’re looking to make your soup extra creamy and indulgent, this is the moment to stir in the heavy cream. Pour in about ½ cup and stir gently to combine. Be sure to heat it through, but don’t let the soup come to a boil after adding the cream — gentle heat will keep it silky smooth.
For an extra layer of richness, you can also drop in a pat of butter at this stage. It’s completely optional but adds a luscious finish that takes the soup to the next level.
STEP 6: SERVE
Now comes the best part — serving it up! Taste your soup and adjust the seasoning as needed with salt and black pepper. Every time I make this, I like to taste at the very end because the turkey bacon and broth can already add plenty of saltiness on their own.
Ladle the soup into bowls, top with the reserved crispy turkey bacon, and sprinkle with freshly chopped parsley for a burst of color and freshness.
TIPS FOR MAKING THE BEST IRISH BACON CABBAGE AND POTATO SOUP
Don’t overcook the cabbage: You want it tender but not mushy. About 10 minutes of simmering is usually perfect.
Choose the right potatoes: Yukon Gold or Russet potatoes work great here. They get nice and tender but still hold their shape well.
Keep it lighter or richer: The beauty of this soup is how flexible it is. You can skip the cream entirely for a lighter version or go all-in for a creamy, decadent bowl.
Make it ahead: This soup reheats beautifully, so feel free to make it a day in advance. The flavors actually deepen overnight.
Customize the protein: While turkey bacon keeps things lighter, you can absolutely use traditional bacon or even diced ham if you prefer a more classic Irish flavor.
FAQ FOR IRISH BACON CABBAGE AND POTATO SOUP
Whenever I share this recipe, a few common questions always seem to pop up. So, let’s go ahead and cover some of the most frequently asked questions to help you feel even more confident when making this cozy, comforting soup.
How can I store leftovers?
Once the soup has cooled completely, store it in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days. This soup actually tastes even better the next day as the flavors continue to meld together.
Can I freeze this soup?
Yes! This soup freezes well. Let it cool completely, then store in freezer-safe containers or bags. It’s best to freeze the soup before adding cream. If you’re planning to freeze it, hold off on the cream and stir it in when reheating.
Can I use regular bacon instead of turkey bacon?
Absolutely. Regular bacon will give the soup an even richer, smokier flavor. Just cook and drain it the same way you would with turkey bacon, but keep in mind it will render more fat, so you may want to remove some of the excess before adding your onions and garlic.
What type of cabbage works best?
I typically use regular green cabbage for this recipe, but Savoy cabbage or even Napa cabbage would work well too. They’re slightly more tender but still hold up nicely in the soup.
Can I make this soup vegetarian?
Definitely! Just skip the bacon and use vegetable broth. You can add a bit of smoked paprika or liquid smoke to mimic that smoky flavor. A handful of white beans can also add some extra protein and heartiness.
What’s the best way to reheat this soup?
Gently reheat it on the stove over medium-low heat, stirring occasionally. If the soup has thickened too much in the fridge, you can add a little extra broth or water to thin it out as it warms.
Do I have to peel the potatoes?
Peeling the potatoes gives the soup a smoother texture, but if you’re using thin-skinned potatoes like Yukon Golds, you can leave the skins on for extra nutrients and a slightly more rustic feel.
FINAL THOUGHTS: TIME TO GET COOKING!
There you have it — a warm, hearty, and comforting bowl of Irish Bacon Cabbage and Potato Soup that’s perfect for cozy nights at home, holiday gatherings, or anytime you’re craving a simple yet satisfying meal. I love how this soup manages to be both wholesome and indulgent, depending on how you choose to make it.
What’s great about this recipe is how flexible it is. Whether you’re looking for a lighter option with turkey bacon and no cream, or a richer version with extra butter and full cream, you can easily adjust it to fit your tastes and dietary needs. And no matter how you make it, the result is always a big pot of comfort that your whole family will love.
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Irish Bacon Cabbage and Potato Soup
Description
This hearty Irish Bacon Cabbage and Potato Soup is comforting, wholesome, and full of flavor. Made with turkey bacon, tender potatoes, carrots, and cabbage, it’s the perfect cozy meal for chilly days — with an optional splash of cream for extra richness!
Ingredients
6 slices turkey bacon, diced
1 large onion, chopped
2 garlic cloves, minced
4 cups chicken or vegetable broth
4 medium potatoes, peeled and diced
2 medium carrots, sliced
1 small head of cabbage, chopped
1 teaspoon dried thyme
½ teaspoon smoked paprika (optional, for depth)
Salt and black pepper, to taste
½ cup heavy cream (optional, for creaminess)
Chopped parsley, for garnish
Instructions
1️⃣ Cook the turkey bacon:
In a large pot or Dutch oven, cook the diced turkey bacon over medium heat until browned and crispy.
Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of the rendered fat in the pot (add olive oil if needed).
2️⃣ Sauté the aromatics:
Add the chopped onion to the pot and sauté in the remaining fat for 3–4 minutes, until softened.
Stir in the minced garlic and cook for another minute until fragrant.
3️⃣ Build the soup base:
Pour in the chicken or vegetable broth, stirring to deglaze the pot and scrape up any browned bits.
Add the diced potatoes, sliced carrots, thyme, and smoked paprika (if using).
Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are tender.
4️⃣ Add the cabbage:
Stir in the chopped cabbage and continue simmering for an additional 10 minutes, until the cabbage is tender but still slightly crisp.
5️⃣ Finish with cream (optional):
If using, stir in the heavy cream and heat gently without bringing it to a boil.
6️⃣ Serve:
Taste and adjust seasoning with salt and black pepper as needed.
Ladle the soup into bowls, top with the reserved crispy turkey bacon, and garnish with chopped parsley.
Notes
Turkey bacon provides a lighter option while still giving smoky, savory flavor.
For extra richness, stir in a pat of butter with the cream.
This soup keeps well in the fridge for 3–4 days and reheats beautifully.
