Irish Bacon Cabbage and Potato Soup is a hearty and traditional Irish dish that embodies the comforting flavors of Ireland. This soup, often made to warm up during cold weather, combines the earthy taste of potatoes, the savory flavor of bacon, and the mild sweetness of cabbage. It's a staple in Irish cuisine, reflecting the country's agricultural roots and the simplicity of its traditional cooking. This slow cooker version is especially convenient, allowing the ingredients to simmer gently and blend their flavors over time. This recipe is perfect for anyone wanting to experience a taste of Irish culture or seeking a satisfying and nutritious meal.
This robust soup pairs wonderfully with crusty bread or Irish soda bread for dipping. A side salad with a light vinaigrette can balance the richness of the soup. For a more substantial meal, serve with a slice of hearty rye bread or a warm, buttered roll.
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Slow Cooker Irish Bacon Cabbage and Potato Soup
Servings: 6
Ingredients:
1 pound of Irish bacon or regular bacon, chopped
4 large potatoes, peeled and diced
1 medium onion, chopped
1 small head of cabbage, cored and chopped
4 cups chicken or vegetable broth
2 cups water
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
2 bay leaves
1/4 cup heavy cream (optional)
1 pound of Irish bacon or regular bacon, chopped
4 large potatoes, peeled and diced
1 medium onion, chopped
1 small head of cabbage, cored and chopped
4 cups chicken or vegetable broth
2 cups water
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
2 bay leaves
1/4 cup heavy cream (optional)
Directions:
1. In a skillet over medium heat, cook the bacon until crisp. Remove the bacon and set aside, leaving the fat in the skillet.
1. In a skillet over medium heat, cook the bacon until crisp. Remove the bacon and set aside, leaving the fat in the skillet.
2. Add the chopped onion to the skillet and sauté until translucent.
3. In the slow cooker, combine the cooked bacon, sautéed onion, diced potatoes, chopped cabbage, broth, water, salt, pepper, thyme, and bay leaves.
4. Cover and cook on low for 6-8 hours, or until the vegetables are tender.
Remove the bay leaves and adjust seasoning to taste.
Remove the bay leaves and adjust seasoning to taste.
5. Stir in the heavy cream, if using, and cook for an additional 15 minutes.
Serve hot.
Serve hot.
Variations & Tips:
For a vegetarian version, omit the bacon and use vegetable broth. Add extra herbs or a pinch of smoked paprika for depth of flavor.
For a vegetarian version, omit the bacon and use vegetable broth. Add extra herbs or a pinch of smoked paprika for depth of flavor.
Substitute sweet potatoes for a different twist on the traditional recipe.
Add carrots or celery for extra nutrition and flavor.
Add carrots or celery for extra nutrition and flavor.
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To thicken the soup, mash some of the potatoes against the side of the slow cooker before serving.
Garnish with fresh parsley or chives for a pop of color and freshness.