Irish Bacon Cabbage and Potato Soup

Irish cuisine is renowned for its hearty and wholesome dishes, reflecting the rich agricultural landscape and the cultural heritage of the Emerald Isle. Comfort food takes center stage in Irish cooking, with meals designed to nourish both the body and soul. Among the many beloved dishes that represent Irish culinary traditions, Irish Bacon Cabbage and Potato Soup stands out as a quintessential example. This traditional dish combines the robust flavors of Irish bacon, earthy potatoes, and fresh cabbage, creating a soup that is both filling and comforting, making it ideal for the colder months when warmth and sustenance are most needed.

Warm up with the delicious flavors of Irish Bacon Cabbage and Potato Soup! This hearty and comforting dish features lean Irish bacon, earthy potatoes, and fresh cabbage, creating a perfect bowl of goodness for colder days. With its creamy texture and rich taste, it embodies the spirit of Irish hospitality and tradition. Easy to make and full of nutrients, it's ideal for family gatherings or cozy nights in. Try it today! #IrishCooking #SoupRecipes #ComfortFood #HeartyMeals #CookingTraditions

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Ingredients

4 slices of Irish bacon, chopped

1 medium onion, diced

2 garlic cloves, minced

3 medium potatoes, peeled and diced

4 cups vegetable or chicken broth

2 cups chopped green cabbage

1 cup heavy cream

1 teaspoon Dijon mustard

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions

In a large pot, cook the chopped Irish bacon over medium heat until it is crispy. Remove the bacon and set aside on a paper towel to drain, leaving a tablespoon of bacon fat in the pot.

Add the diced onion and minced garlic to the pot and sauté for about 5 minutes, or until the onion becomes translucent.

Stir in the diced potatoes and cook for another 5 minutes, mixing well with the onion and garlic.

Pour in the broth, and bring the mixture to a boil. Reduce the heat and simmer for about 15 minutes, or until the potatoes are tender.

Add the chopped cabbage to the pot and cook for an additional 5 minutes until softened.

Stir in the heavy cream and Dijon mustard, and let it heat through for about 3 minutes. Season with salt and pepper to taste.

Remove from heat and stir in the crispy bacon that was set aside.

Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4