Ingredients
- 1 pound Irish bacon, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and cubed (preferably Russet or Yukon Gold)
- 4 cups chicken or vegetable broth
- 1 small head green cabbage, sliced
- 2 teaspoons fresh thyme (or dill or parsley)
- Salt and pepper to taste
Instructions
- Prep the Ingredients: Dice the Irish bacon, chop the onion, and mince the garlic. Peel and cube the potatoes, and slice the cabbage into thin strips.
- Cook the Bacon: In a large pot, heat a tablespoon of oil over medium heat. Add the Irish bacon and cook until crispy, about 5-7 minutes. Remove the bacon and set aside.
- Sauté Aromatics: In the same pot, add the onions and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook just until fragrant, about 1 minute.
- Simmer the Base: Add the cubed potatoes and pour in the broth. Bring to a gentle boil and let it simmer for 15-20 minutes until the potatoes are tender.
- Toss in the Cabbage: Once the potatoes are soft, stir in the cabbage and reserved bacon. Simmer for another 10 minutes.
- Finish and Serve: Season with salt, pepper, and fresh herbs. Serve hot with crusty bread.
Notes
Allow the soup to sit overnight for the best flavor. Serve with soda bread or a light green salad.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Irish
- Diet: Paleo