Ingredients:
- 8 oz Irish bacon (or thick-cut bacon), diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 4 cups chicken broth
- 2 cups water
- 2 cups cabbage, thinly sliced
- 1 carrot, sliced
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- ½ cup heavy cream (optional)
- Chopped parsley for garnish
Directions:
- In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
- Add the chopped onion and garlic to the pot and sauté until soft and fragrant, about 3-4 minutes.
- Add the diced potatoes, chicken broth, water, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes until the potatoes are tender.
- Stir in the cabbage and carrots, simmering for another 10 minutes until the vegetables soften.
- If using, stir in the heavy cream for added richness. Adjust seasoning to taste.
- Serve hot, garnished with crispy bacon bits and chopped parsley.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 310 kcal | Servings: 4
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