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This soup is a warm hug on a cold day. The key ingredients make it rich and full of flavor.

Irish Bacon, Cabbage, and Potato Soup

Experience the ultimate comfort with Irish Bacon, Cabbage, and Potato Soup, a hearty classic that embodies rich Irish tradition. Learn the secret ingredients that enhance its savory flavor, including creamy potatoes and savory bacon. This one-pot meal is simple to make and perfect for chilly days. Discover step-by-step instructions and optional variations to suit your taste. Click through to explore the full recipe and warm your soul with every delicious spoonful!
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Ingredients
  

6 ounces Irish bacon or pancetta, diced

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable or chicken broth

2 large potatoes, peeled and diced

3 cups green cabbage, chopped

1 carrot, diced

1 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped for garnish

Instructions
 

In a large pot, heat olive oil over medium heat. Add the diced bacon and cook until crispy and browned, about 5 minutes.

    Add the chopped onion and garlic to the pot, and sauté for another 3-4 minutes until the onion becomes translucent.

      Stir in the diced potatoes and carrots, cooking for an additional 5 minutes, allowing the flavors to meld.

        Pour in the vegetable or chicken broth, and add the chopped cabbage, thyme, and bay leaf.

          Bring the soup to a gentle boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the vegetables are tender.

            Remove the bay leaf, and season the soup with salt and pepper to taste.

              For a creamier texture, you can use an immersion blender to blend a portion of the soup before serving, or leave it chunky for a rustic feel.

                Serve hot, garnished with fresh parsley on top.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6

                    - Presentation Tips: Ladle the soup into rustic bowls and sprinkle with additional parsley and a few crispy bacon bits for garnish. Serve with crusty bread on the side for dipping.