Directions:
Cook bacon in a skillet until crisp. Set aside the bacon, keeping the fat in the skillet.
Sauté onion in the skillet until translucent.
In the slow cooker, combine bacon, onion, potatoes, cabbage, broth, water, salt, pepper, thyme, and bay leaves.
Cook on low for 6-8 hours until vegetables are tender.
Remove bay leaves, adjust seasoning, and stir in heavy cream (if using) for an additional 15 minutes.
Serve hot.
Pairings and Variations:
Pair with crusty bread or Irish soda bread.
For a lighter side, serve with a salad dressed in vinaigrette.
Opt for rye bread or a warm buttered roll for a more substantial meal.
For a vegetarian take, skip the bacon and use vegetable broth, adding smoked paprika for flavor.
Try sweet potatoes for a unique twist.
Add carrots or celery for extra nutrition.
Tips:
Mash some potatoes against the slow cooker’s side for a thicker soup.
Garnish with fresh parsley or chives for added color and freshness.
This Irish Bacon Cabbage and Potato Soup is more than just a meal; it’s a celebration of Irish cuisine’s simplicity and agricultural heritage. Enjoy this wholesome, flavorful soup and let it transport you to the heart of Ireland.
Yumminess! 6 years later, this is still a favorite! I always get asked to make this
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