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Irish Bacon Cabbage and Potato Soup

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Lina Murphy

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Ingredients:

  • 6 slices of Irish bacon or thick-cut bacon, diced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 3 large potatoes, peeled and diced
  • 3 cups green cabbage, shredded
  • 1 cup carrots, sliced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • Salt to taste
  • 1 cup heavy cream (optional)
  • Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Bacon:
Begin by cooking the diced Irish bacon in a large pot or Dutch oven over medium heat until it’s crisp. Once cooked, remove the bacon with a slotted spoon and set it aside, leaving the flavorful drippings in the pot.

2. Sauté Onions and Garlic:
Add the chopped onion to the pot with the reserved bacon drippings. Sauté the onion until it becomes translucent, which should take about 5 minutes. Then, add the minced garlic and sauté for an additional minute until the garlic is fragrant.

3. Add Broth and Potatoes:
Next, pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for approximately 10 minutes, allowing the potatoes to begin softening.

4. Add Cabbage and Carrots:
Incorporate the shredded cabbage, sliced carrots, bay leaf, dried thyme, and black pepper into the pot. Continue to simmer the soup for another 15-20 minutes, or until the vegetables are tender and the flavors have melded together.

5. Optional Cream Addition:
For a creamier texture, you can stir in the heavy cream at this point. Heat the soup through without letting it boil to keep the cream from curdling.

6. Season and Garnish:
Taste the soup and adjust the seasoning with additional salt and pepper if needed. Don’t forget to remove the bay leaf before serving.

7. Serve:
Ladle the warm soup into bowls and garnish with the crispy cooked bacon and a sprinkle of freshly chopped parsley for a pop of color and extra flavor.

Serving and Storage Tips:

Serving Tips

  1. Garnish Generously:
    When serving, be sure to generously garnish each bowl with the crispy bacon bits and freshly chopped parsley. The bacon adds a delicious crunch, while the parsley brings a fresh, vibrant flavor that complements the soup beautifully.
  2. Accompany with Bread:
    This hearty soup pairs perfectly with a slice of crusty bread or a warm, buttered roll. You can also serve it with traditional Irish soda bread to stay true to the Irish theme.
  3. Serve Hot:
    For the best flavor and experience, serve the soup hot. If you’ve added heavy cream, make sure the soup is warm but not boiling when you serve it, as boiling can cause the cream to separate.

Storage Tips

  1. Refrigeration:
    Store any leftover soup in an airtight container in the refrigerator. The soup will keep well for up to 3-4 days. As it sits, the flavors will continue to develop, making it even more delicious the next day.
  2. Freezing:
    This soup is also freezer-friendly. To freeze, allow the soup to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 2-3 months. If you plan to freeze the soup, it’s best to omit the cream initially and add it when reheating, as cream can sometimes separate when frozen.
  3. Reheating:
    To reheat the soup, warm it in a pot over medium heat on the stove. If frozen, thaw the soup in the refrigerator overnight before reheating. Add a splash of water or broth if the soup has thickened too much during storage. If you’ve frozen the soup without cream, stir in the cream during the reheating process for a fresh, creamy texture.

These serving and storage tips will help you make the most of your Irish Bacon Cabbage and Potato Soup, whether you’re enjoying it fresh or saving some for later!

Variations:

  1. Add Sausage for Extra Flavor:
    Swap out or supplement the bacon with Irish sausage (bangers) or your favorite smoked sausage. Slice the sausage into bite-sized pieces and cook it alongside the bacon for a heartier, more robust flavor.
  2. Incorporate Different Vegetables:
    Enhance the nutritional value and add different textures by including other vegetables like leeks, celery, or parsnips. Simply chop them up and add them when you sauté the onions for a richer, more complex soup.
  3. Make It Spicy:
    If you enjoy a little heat, add some crushed red pepper flakes or a diced jalapeño when sautéing the onions and garlic. This will give your soup a spicy kick that contrasts nicely with the creamy base.
  4. Substitute with Red Potatoes:
    Instead of using regular potatoes, try using red potatoes for a slightly different texture and flavor. Red potatoes hold their shape well, making them ideal for soups that require a bit more bite.
  5. Vegetarian Version:
    To make this soup vegetarian, simply omit the bacon and use vegetable broth instead of chicken broth. You can add a bit of smoked paprika or liquid smoke to mimic the smoky flavor of the bacon.
  6. Cheesy Twist:
    Stir in some shredded sharp cheddar cheese or grated Parmesan at the end for a cheesy, indulgent version of this soup. The cheese will melt into the broth, creating a rich, creamy texture that’s irresistible.
  7. Use Corned Beef:
    For a more traditional Irish twist, replace the bacon with corned beef. Dice the corned beef and cook it until slightly crispy, then follow the rest of the recipe as directed. This variation is perfect for using up leftover corned beef.
  8. Add Barley:
    Incorporate pearl barley for a heartier, more filling soup. Add about 1/2 cup of rinsed pearl barley to the pot when you add the broth and potatoes, and cook until the barley is tender. This addition will give your soup a delightful chewiness and make it more substantial.
  9. Lighten It Up:
    For a lighter version, replace the heavy cream with half-and-half or even milk. You can also use turkey bacon instead of regular bacon to reduce the fat content without sacrificing flavor.
  10. Herb Variations:
    Experiment with different herbs to change the flavor profile of the soup. Fresh dill, rosemary, or bay leaves can add unique flavors. Add them in small amounts and adjust to taste as the soup simmers.

These variations will allow you to customize your Irish Bacon Cabbage and Potato Soup to suit your taste preferences or dietary needs, making it a versatile and adaptable dish for any occasion!

FAQs:

  1. Can I make this soup in a slow cooker?
    Yes, you can make this soup in a slow cooker. Simply cook the bacon in a pan first, then transfer it to the slow cooker along with all the other ingredients. Cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender. If using cream, stir it in during the last 30 minutes of cooking.
  2. Can I use regular bacon instead of Irish bacon?
    Absolutely! Regular bacon works just as well in this recipe. Irish bacon is a bit leaner and has a different flavor profile, but thick-cut regular bacon is a great substitute and will still provide a delicious smoky flavor.
  3. How can I thicken the soup if it’s too thin?
    If you find the soup too thin, you can mash some of the potatoes in the pot to thicken the broth. Alternatively, mix 1-2 tablespoons of flour or cornstarch with a little water to make a slurry, then stir it into the soup and simmer until it thickens.
  4. Can I make this soup dairy-free?
    Yes, you can make this soup dairy-free by simply omitting the heavy cream. The soup will still be flavorful and hearty without the cream. If you want a creamy texture without dairy, consider adding a splash of coconut milk or a dairy-free cream alternative.
  5. How do I store leftovers?
    Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. If you plan to freeze the soup, let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2-3 months.

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