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Step-by-Step Instructions
1. Prepare the Bacon
- In a large stockpot or Dutch oven, cook the Irish bacon over medium heat until it becomes crispy and browned, about 5-7 minutes.
- Remove the bacon from the pot and set it aside on a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces.
2. Sauté the Vegetables
- In the same pot with the rendered bacon fat, add the diced onion and sauté over medium heat for 3-4 minutes until softened.
- Add the minced garlic and sauté for an additional 1 minute, stirring frequently to avoid burning.
3. Build the Soup
- Add the chicken broth to the pot, scraping the bottom of the pot to release any browned bits from the bacon and vegetables.
- Stir in the diced potatoes, shredded cabbage, dried thyme, salt, and black pepper. Bring the mixture to a simmer over medium-high heat.
- Reduce the heat to low and let the soup simmer, uncovered, for 20-25 minutes, or until the potatoes are tender.
4. Add the Cream
- Once the potatoes are fully cooked, stir in the heavy cream (if using) to add richness and a creamy texture to the soup. Continue to cook for an additional 5 minutes to heat through.
5. Combine Bacon and Finish
- Return the crumbled bacon to the pot, mixing it into the soup for added flavor and texture.
- Taste the soup and adjust the seasoning with more salt and pepper if necessary.
6. Serve and Garnish
- Ladle the soup into bowls, and garnish with chopped fresh parsley for a touch of color.
- Serve hot with a side of crusty bread or Irish soda bread for dipping.
Serving Suggestions
- With Crusty Bread: A slice of freshly baked bread is perfect for dipping into the rich, creamy broth.
- As a Main Course: This soup is filling enough to be served as a stand-alone meal.
- With a Green Salad: Pairing the soup with a simple green salad adds a refreshing balance to the meal.
Tips for Success
- Use Quality Bacon: For the best flavor, opt for Irish bacon if you can find it, as it has a distinct, smoky flavor. Otherwise, thick-cut bacon will work just as well.
- Adjust the Texture: If you prefer a creamier texture, you can mash a portion of the potatoes before adding the cream to create a thicker base.
- Cabbage Options: For a more delicate flavor, use savoy cabbage, which is a bit milder than regular cabbage.
- Make Ahead: This soup can be made in advance and stored in the refrigerator for up to 3 days. The flavors will continue to develop as it sits.
Why This Recipe Works
The combination of bacon, cabbage, and potatoes makes this soup a satisfying and flavorful dish. The smokiness of the bacon infuses the broth, while the tender cabbage and hearty potatoes provide a comforting and filling base. The optional heavy cream creates a velvety smooth texture, but the soup is just as delicious without it, making this recipe versatile for all preferences.
Conclusion
Irish Bacon, Cabbage, and Potato Soup is a true comfort food that brings the flavors of Ireland to your kitchen. With its rich broth, tender potatoes, and smoky bacon, this soup is the perfect way to warm up on a cool day or enjoy a hearty meal. Whether you’re cooking for family or sharing with friends, this flavorful soup will become a beloved favorite in your recipe rotation. 🍲🥔🥓
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