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Irish bacon is a key ingredient that sets this soup apart from any ordinary bacon soup. Unlike the more commonly known American bacon, which comes from the belly of the pig, Irish bacon is typically made from the back of the pig. This cut is leaner and has a more subtle flavor, making it an ideal choice for soups where a rich yet balanced taste is desired.

Irish Bacon, Cabbage, and Potato Soup

Indulge in a taste of Ireland with this cozy Bacon, Cabbage, and Potato Soup. Perfect for chilly evenings, this hearty dish combines the rich flavors of Irish bacon, earthy potatoes, and fresh cabbage, creating a comforting meal for family gatherings. Learn about the nutritional benefits of each ingredient while following simple step-by-step instructions to achieve the perfect blend of flavors. Bring warmth to your kitchen with this delightful, traditional recipe that has stood the test of time.
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Ingredients
  

4 oz (115g) Irish bacon or pancetta, diced

1 medium onion, finely chopped

2 cloves garlic, minced

3 medium potatoes, peeled and diced

4 cups (1L) chicken or vegetable stock

2 cups (200g) green cabbage, finely shredded

1 cup (240ml) heavy cream

2 tablespoons fresh parsley, chopped

1 teaspoon dried thyme

Salt and black pepper to taste

Olive oil for cooking

Instructions
 

Cook the Bacon: In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the diced Irish bacon and cook until it’s crispy and golden, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.

    Sauté the Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent.

      Add Potatoes: Stir in the diced potatoes and cook for an additional 2-3 minutes, allowing the edges to soften slightly.

        Pour in the Stock: Add the chicken or vegetable stock to the pot and bring to a boil. Reduce the heat to a simmer and let it cook for about 10 minutes, or until the potatoes are tender.

          Incorporate the Cabbage: Stir in the shredded cabbage, dried thyme, and the reserved bacon. Simmer for another 5-7 minutes until the cabbage is wilted and soft.

            Creamy Finish: Pour in the heavy cream, stirring well to combine. Allow the soup to heat through for an additional 5 minutes. Season with salt and black pepper to taste.

              Garnish and Serve: Ladle the soup into bowls, sprinkle with fresh chopped parsley, and enjoy it warm.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4-6