Description
A creamy and savory Irish Potato and Cabbage Soup with bacon, perfect for chilly evenings and cozy gatherings.
Ingredients
Scale
- 8 ounces turkey bacon, cut into 1-inch slices
- 1 onion, diced
- 2 large leeks, sliced
- 2 green onions, sliced and divided
- 3 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 6 cups chicken broth
- 1/2 cup heavy/whipping cream
- 2 pounds potatoes, cut into bite-sized pieces
- 4 cups cabbage, shredded
- Salt and pepper to taste
Instructions
- Cook the turkey bacon in a large saucepan over medium heat until crispy. Set aside on a paper towel, reserving 2 tablespoons of grease.
- Add the diced onion and sliced leeks along with the white parts of the green onions to the pan. Sauté until tender, about 5 minutes.
- Stir in the chopped garlic and thyme, cooking until fragrant, about 1 minute.
- Pour in the chicken broth and heavy cream. Add the potatoes, cabbage, and turkey bacon pieces back into the pot. Stir together.
- Bring to a gentle boil, then reduce the heat and let it simmer until potatoes are tender, about 10 minutes.
- Season with salt and pepper, then stir in the green parts of the green onions.
- For a heartier texture, use an immersion blender to puree some soup, thickening to your liking. Serve with potato bread.
Notes
This soup can be made in advance and frozen. Leave out the heavy cream if freezing, then add it when you reheat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg