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When the chill of winter settles in, few things are as comforting as a warm bowl of soup. One dish that embodies the rich, hearty flavors of Irish cuisine is the traditional Irish Bacon, Cabbage, and Potato Soup. This delightful recipe merges the savory notes of Irish bacon with the earthiness of potatoes and the freshness of green cabbage, creating a soup that is both nourishing and satisfying. Each spoonful is a warm embrace, making it the perfect choice for those colder days when you crave something wholesome and fulfilling.

Irish Bacon, Cabbage, and Potato Soup

Warm your soul with a bowl of Irish Bacon, Cabbage, and Potato Soup, the perfect comforting dish for chilly days. This traditional soup combines hearty Irish bacon, creamy potatoes, and fresh cabbage, creating a nourishing meal that's easy to prepare. Rich in flavor and history, it's a beloved staple of Irish homes, bringing families together. Discover the simple ingredients and steps to create your own comforting bowl of goodness. #IrishSoup #ComfortFood #HomemadeSoup #WinterWarmers #HealthyEating
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Ingredients
  

6 strips of Irish bacon, chopped

1 medium onion, diced

3 cloves of garlic, minced

4 medium potatoes, peeled and diced

1/2 head of green cabbage, chopped

4 cups chicken or vegetable broth

2 cups water

1 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

2 tablespoons olive oil

Chopped parsley for garnish

1 cup heavy cream (optional for a creamier soup)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped Irish bacon and cook until crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon from the pot and set aside, leaving the drippings.

    In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.

      Add the diced potatoes to the pot and stir well, allowing them to absorb the flavors for about 2-3 minutes.

        Pour in the chicken or vegetable broth and water, then add the chopped cabbage, dried thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 25-30 minutes, or until the potatoes are tender.

          Remove the bay leaf and use an immersion blender to blend the soup until it reaches your desired consistency. If you prefer a chunkier soup, you can skip this step or blend only half of it.

            If using, stir in the heavy cream and add the cooked bacon back into the pot. Warm through for an additional 5 minutes. Adjust seasoning with salt and pepper to taste.

              Serve hot, garnished with chopped parsley for a fresh finish.

                Prep Time: 15 min | Total Time: 55 min | Servings: 6