There’s nothing quite like a bowl of warm soup on a cold day. When I think about comfort food, Irish potato soup with bacon and cabbage always comes to mind. It’s the kind of meal that makes your kitchen smell incredible and brings everyone to the table.
This soup has everything I love about hearty, simple cooking. The potatoes get creamy and thick, the bacon adds that smoky flavor we all crave, and the cabbage gives it a nice bite. It’s filling enough to be dinner but simple enough that I don’t stress about making it on busy weeknights.
The best part? You probably have most of these ingredients in your kitchen right now. I keep the basics on hand because this soup has saved me from the “what’s for dinner” panic more times than I can count. Plus, it makes great leftovers for lunch the next day.
Why You’ll Love This Irish Potato Soup
- Quick weeknight dinner – Ready in under an hour, this soup is perfect when you want something warm and filling without spending all evening in the kitchen.
- Hearty comfort food – The combination of creamy potatoes, smoky bacon, and tender cabbage creates a satisfying meal that will warm you up from the inside out.
- One-pot meal – Everything cooks together in one pot, which means less cleanup and more time to enjoy your delicious soup.
- Budget-friendly ingredients – Made with simple, affordable ingredients like potatoes, bacon, and cabbage that you can easily find at any grocery store.
- Perfect for cold weather – This warming soup is exactly what you need on chilly days when you’re craving something cozy and filling.
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Options for Substitutions
Since the ingredient list isn’t available, here are some common substitutions you might consider for a typical Irish potato soup with bacon and cabbage:
- Bacon: If you don’t have bacon, try using diced ham, pancetta, or even turkey bacon for a lighter option. You can also go vegetarian by using smoked paprika and a bit of olive oil for that smoky flavor.
- Potatoes: Russet potatoes are usually best for soup since they break down nicely and help thicken it naturally. But Yukon golds work too if that’s what you have on hand.
- Cabbage: Green cabbage is traditional, but you can use savoy cabbage for a milder taste, or even add some kale or collard greens for extra nutrition.
- Heavy cream: For a lighter version, substitute with half-and-half or whole milk. You can also use evaporated milk or even a splash of Irish butter for richness without the cream.
- Chicken or vegetable stock: Either works great as your base. If you’re out of stock, you can use water with bouillon cubes, but the flavor won’t be quite as rich.
Watch Out for These Mistakes While Cooking
The biggest mistake when making Irish potato soup is adding the potatoes to boiling water, which can cause them to break apart and create a gluey texture – instead, start them in cold, salted water and bring to a gentle simmer.
Another common error is overcooking the cabbage, which turns it mushy and releases an unpleasant sulfur smell, so add it during the last 10-15 minutes of cooking to keep it tender but still with some bite.
Don’t forget to cook your bacon until it’s crispy before adding it back to the soup, as soggy bacon will make the whole dish feel greasy, and always save some of that bacon fat to sauté your onions for extra flavor.
Finally, avoid boiling the soup once you’ve added any dairy – keep it at a gentle simmer to prevent curdling and maintain that smooth, creamy consistency you’re after.
What to Serve With Irish Potato Soup?
This hearty Irish potato soup is perfect with some warm, crusty bread for dipping – think Irish soda bread or a good sourdough loaf. Since it’s already loaded with bacon and cabbage, you could keep things simple with a side of buttered dinner rolls or some crispy crackers. A light green salad with a simple vinaigrette helps balance out the richness of the soup, or you could go full comfort mode and serve it alongside some warm biscuits. For an extra Irish touch, try pairing it with some brown bread or even a slice of hearty whole grain bread.
Storage Instructions
Store: This hearty Irish potato soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get better after a day or two, so it’s perfect for making ahead when you want a cozy meal ready to go. Just give it a good stir before serving since it might separate a bit.
Freeze: You can freeze this soup for up to 3 months, though the texture might change slightly since potatoes can get a bit grainy when frozen. I like to freeze it in individual portions so I can grab just what I need for a quick lunch or dinner.
Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it seems too thick after storing, just add a splash of broth or milk to get it back to your preferred consistency. The microwave works too – just use medium power and stir every minute or so.
| Preparation Time | 15-20 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 0-0
- Protein: 0-0 g
- Fat: 0-0 g
- Carbohydrates: 0-0 g
Ingredients
For the potato base:
- 2 lb potatoes, peeled and cut into chunks
- 2 tbsp unsalted butter
- 1/2 cup milk
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
For the cabbage mixture:
- 3 cups chopped cabbage
- 2 tbsp water
For the bacon:
- 6 slices bacon
Step 1: Prepare and Cook the Potatoes
- 2 lb potatoes, peeled and cut into chunks
- 1 tsp kosher salt, plus more to taste
Peel the potatoes and cut them into chunks.
Place them in a large pot and cover with salted water.
Bring to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
Drain the potatoes and set aside.
Step 2: Cook the Cabbage
- 3 cups chopped cabbage
- 2 tbsp water
While the potatoes are boiling, chop the cabbage if not already done.
In a separate pot, add the chopped cabbage and 2 tablespoons of water.
Cover and cook over medium heat until the cabbage is soft and wilted, about 8-10 minutes.
Drain off any excess water.
Step 3: Cook and Crumble the Bacon
- 6 slices bacon
In a skillet over medium heat, cook the bacon slices until they are crispy, turning occasionally, about 7-10 minutes.
Remove the bacon to a paper towel-lined plate to drain, then crumble or chop into small pieces once cool enough to handle.
I like to save a little bit of bacon to sprinkle on top as a garnish.
Step 4: Mash the Potatoes
- drained cooked potatoes from Step 1
- 2 tbsp unsalted butter
- 1/2 cup milk
Return the drained potatoes from Step 1 to the pot.
Add unsalted butter and milk to the potatoes.
Mash together until the mixture is smooth and creamy.
If desired, adjust the texture by adding a splash more milk.
Step 5: Combine and Season
- mashed potatoes with butter and milk from Step 4
- cooked cabbage from Step 2
- crumbled bacon from Step 3
- 1/2 tsp black pepper
- 1 tsp kosher salt, plus more to taste
Stir the cooked cabbage from Step 2 and most of the crumbled bacon from Step 3 into the mashed potatoes from Step 4.
Mix until evenly incorporated.
Season with additional kosher salt and black pepper to taste.
For extra flavor, I like to add a pinch of black pepper right at the end.
Step 6: Serve Warm
Transfer the finished mixture to a serving bowl or individual plates.
Serve warm as a hearty side dish or enjoy it as a satisfying main.
For a nice presentation, sprinkle any reserved bacon pieces on top.
Creamy Irish Potato Soup with Bacon and Cabbage
Ingredients
For the potato base:
- 2 lb potatoes, peeled and cut into chunks
- 2 tbsp unsalted butter
- 1/2 cup milk
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
For the cabbage mixture:
- 3 cups chopped cabbage
- 2 tbsp water
For the bacon:
- 6 slices bacon
Instructions
- Peel the potatoes and cut them into chunks. Place them in a large pot and cover with salted water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain the potatoes and set aside.
- While the potatoes are boiling, chop the cabbage if not already done. In a separate pot, add the chopped cabbage and 2 tablespoons of water. Cover and cook over medium heat until the cabbage is soft and wilted, about 8-10 minutes. Drain off any excess water.
- In a skillet over medium heat, cook the bacon slices until they are crispy, turning occasionally, about 7-10 minutes. Remove the bacon to a paper towel-lined plate to drain, then crumble or chop into small pieces once cool enough to handle. I like to save a little bit of bacon to sprinkle on top as a garnish.
- Return the drained potatoes from Step 1 to the pot. Add unsalted butter and milk to the potatoes. Mash together until the mixture is smooth and creamy. If desired, adjust the texture by adding a splash more milk.
- Stir the cooked cabbage from Step 2 and most of the crumbled bacon from Step 3 into the mashed potatoes from Step 4. Mix until evenly incorporated. Season with additional kosher salt and black pepper to taste. For extra flavor, I like to add a pinch of black pepper right at the end.
- Transfer the finished mixture to a serving bowl or individual plates. Serve warm as a hearty side dish or enjoy it as a satisfying main. For a nice presentation, sprinkle any reserved bacon pieces on top.