This Irish bacon, cabbage and potato soup is pure Irish comfort food – smoky bacon, soft cabbage and tender potatoes simmered into a cosy, flavoursome bowl of goodness. It's a budget friendly soup recipe that feels like a hug on a cold day. Whether you make it on the hob or in the slow cooker. If you love rustic homemade soup or a hearty Irish bacon stew vibe without the fuss, this easy Irish bacon, cabbage and potato soup is the one.
This Irish bacon, cabbage and potato soup is one of those recipes that tastes far better than it looks – proper Irish comfort food that proves you should never judge a soup by its beige‑ish, slightly questionable exterior!! My family absolutely loves it, especially on cold evenings when we need something hearty, warming and ridiculously cheap to make.
It's the kind of budget friendly soup recipe that feeds the whole family for next to nothing, thanks to simple ingredients like cabbage, potatoes and smoky bacon. Rustic, flavoursome and incredibly satisfying, this hearty Irish soup is everything I adore about Irish vegetable soup and smoked bacon soup – comforting, homemade and perfect for stretching the food shop just a little further. Whether you simmer it on the hob or let the slow cooker do the work, it's a proper family favourite in our house.
Try this soup with my homemade olive and rosemary focaccia, they taste great together
If it’s comfort food your looking for……check out some of my other recipes:
- Jerk salmon with rice and peas
- Cowboy mushrooms on toast with poached egg
- Creamy chicken pesto pasta
- Yorkshire pudding recipe
- Creamy salmon, lemon and dill pasta
- Roasted butternut squash Gnocchi
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Ingredients and substitutions
See recipe card for full ingredient list with quantities.
- Onions – The base of any good Irish soup recipe. Shallots or leeks work well too.
- Carrots – Add sweetness and colour to this rustic homemade soup. Parsnips work for a slightly earthier flavour.
- Garlic – Brings warmth and depth. Garlic powder works in a pinch.
- Celery – Essential for that classic Irish vegetable soup flavour. Add extra carrot if you don't have any.
- Thyme – Adds a lovely herby note that works beautifully with bacon. Mixed herbs or a bay leaf will also work.
- Potatoes – The heart of this hearty Irish soup -they thicken the broth naturally.
- Savoy Cabbage – Softens beautifully and soaks up all that smoky flavour.
- Chicken Stock – Gives the soup body and richness. Vegetable stock for a lighter, veggie‑forward version.
- Smoked Bacon – The star of this smoked bacon soup – salty, savoury and full of flavour. Alternatives include Ham hock, streaky bacon, or leftover roast ham. For a lighter option, use lean bacon medallions.
How do I make Irish bacon, cabbage and potato soup?
This soup comes together quickly. Nothing fancy, nothing fussy – just honest ingredients slowly building flavour in the pot. Once the bacon starts sizzling and the veggies soften, the whole kitchen smells like a cosy hug. Here's how to bring this flavoursome, hearty soup to life:
Step 1: Prep the potatoes: Peel and chop the potatoes into bite‑sized pieces. Bring a pan of water to the boil, parboil for 5-8 minutes, then drain and set aside.
Step 2: Cook the bacon: Add the smoked bacon lardons to a large pot and sauté until crispy and the kitchen smells incredible.
Step 3: Sauté the veg: Dice the onions, carrots and celery. Add them to the pot with the bacon along with the dried thyme and garlic. Cook for about 8 minutes until softened.
Step 4: Add the stock: Pour in 2000ml chicken stock, bring to a simmer and cook for 12-15 minutes.
Step 5: Add potatoes & cabbage: Finely shred the savoy cabbage. Add it to the pot along with the parboiled potatoes. Simmer for 8-10 minutes, being careful not to overcook the potatoes.
Step 6: Season well: Taste the soup and season generously with salt and pepper. Adjust to your liking.
Step 7: Optional thickening: If you prefer a thicker, stew‑like finish, mix cornflour with a little cold water and stir it in following the packet instructions.
Step 8: Serve: Ladle into bowls and enjoy a warming, rustic homemade soup that's pure Irish comfort.
Serving suggestions
This Irish bacon, cabbage and potato soup is the kind of bowl that practically invites you to get comfy, so keep the sides simple and hearty.
- Crusty bread or soda bread – Perfect for dunking and soaking up every drop of this flavoursome, smoky broth. Try my homemade olive and rosemary focaccia bread with this soup, they go together so well.
- A knob of butter on top – Let it melt into the soup for an extra hit of richness - proper Irish comfort food.
- Fresh parsley or chives – A sprinkle of green brightens up this rustic bowl (and makes it look a little prettier than it naturally is).
- Serve with a cheese toastie – My kids' favourite combo – turns it into a full hearty family dinner.
- With extra cabbage or bacon on top – If you've got leftovers, pile them on for even more texture and flavour
Variations
Storage and freezing
Storing
Let the soup cool completely, then pop it into an airtight container. It will keep in the fridge for up to 3 days. The flavours deepen as it rests, giving you an even more flavoursome, comforting bowl the next time around.
Reheating
Warm gently on the hob or microwave until piping hot. If it's thickened overnight (potatoes love to soak up stock), just add a splash of water or extra stock to loosen it.
Freezing
This is a fantastic budget friendly soup recipe to batch‑cook and freeze. Portion it into containers or freezer bags and freeze for up to 3 months.
Defrost in the fridge overnight or reheat straight from frozen on a low heat, stirring occasionally.
Family Tip
I often double the recipe – it costs so little to make, and having a stash of this hearty Irish comfort food in the freezer is a lifesaver on busy evenings.
- Brown the bacon properly -Let it get a little crispy before adding the veg. That's where all the deep, smoky flavour in this Irish bacon, cabbage and potato soup begins.
- Don't rush the veg – Give the onions, carrots, celery and garlic time to soften. This slow start builds that classic Irish soup recipe flavour.
- Use floury potatoes – They break down slightly as they cook, naturally thickening the broth and giving you that hearty, stew‑like feel.
- Slice the cabbage thinly – It cooks faster and melts beautifully into the soup, making every spoonful extra flavoursome.
- Taste as you go – Bacon can be salty, so always season at the end. A little black pepper goes a long way.
- Let it rest – Like most Irish comfort food, this soup tastes even better after sitting for 10 minutes – or the next day.
- Slow cooker magic – If you've got a busy day, throw everything in the slow cooker. The flavours deepen and the bacon becomes incredibly tender.
- Stretch it further – Add extra cabbage or a handful of oats to bulk it out – a brilliant trick for keeping this a truly budget friendly soup recipe.
FAQ
Does Irish bacon, cabbage and potato soup really taste better than it looks?
Absolutely. It's rustic, homely and not the prettiest bowl on the table, but the flavour is incredible - smoky, savoury and deeply comforting.
Can I make this soup in the slow cooker?
Yes. This recipe works beautifully in the slow cooker. Just add everything in, cook on low for 6-8 hours, and enjoy an even richer, more flavoursome broth
What type of bacon works best?
Smoked bacon gives the soup its signature depth, but unsmoked works too. You can also use leftover ham or a ham hock for a more traditional Irish bacon stew feel.
Will the potatoes go mushy?
They soften and help thicken the broth naturally - part of what makes this such a hearty, comforting bowl. If you prefer firmer potatoes, choose a waxy variety
Can I add more vegetables?
Yes. Leeks, peas, parsnips or extra cabbage all work well and keep the soup in that classic Irish vegetable soup style.
Is this soup filling enough for dinner
Very. With bacon, potatoes and plenty of veg, it's a proper hearty family dinner - especially with crusty bread on the side.
Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!
Irish, bacon, cabbage and potato soup
Ingredients
- 2 white onions
- 4 celery sticks
- 3 carrots
- 200 grams Smoked bacon lardons
- 6 cloves Garlic
- 1 tablespoon Dried Thyme
- 4 medium potatoes (Maris piper are great for this recipe)
- ½ savoy cabbage
- chicken stock
- salt and pepper
- corn flour
Instructions
- Prep the potatoes – Peel and chop the potatoes into bite‑sized pieces. Bring a pan of water to the boil, parboil for 5-8 minutes, then drain and set aside.
- Cook the bacon – Add the smoked bacon lardons to a large pot and sauté until crispy and the kitchen smells incredible.
- Sauté the veg – Dice the onions, carrots and celery. Add them to the pot with the bacon along with the dried thyme and garlic. Cook for about 8 minutes until softened.
- Add the stock – Pour in 2000ml chicken stock, bring to a simmer and cook for 12-15 minutes.
- Add potatoes & cabbage – Finely shred the savoy cabbage. Add it to the pot along with the parboiled potatoes. Simmer for 8-10 minutes, being careful not to overcook the potatoes.
- Season well – Taste the soup and season generously with salt and pepper. Adjust to your liking.
- Optional thickening – If you prefer a thicker, stew‑like finish, mix cornflour with a little cold water and stir it in following the packet instructions.
- Serve – Ladle into bowls and enjoy a warming, rustic homemade soup that's pure Irish comfort. Serve with buttered bread.
Notes
- Proper Irish comfort food – This Irish soup recipe is simple, hearty and full of flavour – classic Irish comfort food without any fuss.
- Smoky depth – Using smoked bacon lardons gives the soup that rich, savoury base you expect from a good Irish bacon stew or smoked bacon soup.
- Budget‑friendly and filling – With cabbage, potatoes and everyday veg, it's a brilliant budget friendly soup recipe that still feels like a hearty family dinner.
- Rustic and homemade – Keep the veg chunky for that proper rustic homemade soup vibe – it's what makes a great Irish vegetable soup.
- Slow cooker friendly – This recipe works beautifully in the slow cooker too – just reduce the stock slightly and add the cabbage later so it stays tender.
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Pairing
These are my favorite dishes to serve with [this recipe]:
