An Irish style potato soup with plenty of vegetables and bacon!
You really can’t go wrong with hearty soup that’s just packed with vegetables and this potato and cabbage soup is pure comfort food deliciousness! In addition to the potatoes and cabbage, this soup contains onions, celery, carrots, leeks and green onions! The recipe starts out by sauteing some of the veggies before adding the rest of them, along with broth, and simmering until they are tender. Both potatoes and cabbage go so well with sour cream and bacon so the soup is finished off with both!
Potato and Cabbage Soup
Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Servings: 6
An Irish style potato soup with plenty of vegetables and bacon!
ingredients
- 8 ounces bacon, cut into 1 inch slices (optional)
- 1 cup onion, diced
- 1 cup carrot, diced (optional)
- 1 cup celery, diced (optional)
- 2 large leeks, rinsed and thinly sliced
- 2 green onions, sliced and divided into lights and greens
- 1/2 teaspoon caraway seeds
- 6 cups chicken broth (link) or vegetable broth (link)
- 2 cups cabbage, chopped
- 2 pounds potatoes, cut into bite sized pieces
- 1/2 cup sour cream
- 1 tablespoon white vinegar (optional)
- 1 tablespoon parsley, chopped (optional)
- salt and pepper to taste
directions
- Cook the bacon in a large saucepan over medium heat, before setting aside and draining all but two tablespoons of the bacon grease from the pan.
- Add the onions, carrot, celery, leeks, and the whites of the green onions, and cook in the bacon grease until tender, about 10-15 minutes.
- Add the caraway seeds, broth, cabbage, and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 20 minutes.
- Turn off the heat, mix in the sour cream, vinegar, parsley, bacon, and the greens of the green onions, before seasoning with salt and pepper to taste and enjoying!
Option: Add 1 teaspoon thyme, chopped (or 1/2 teaspoon dried)
Option: Add 1 tablespoon dill, chopped (or 1 teaspoon dried dill)!
Option: Puree some or all of the soup before adding the bacon.
Option: Replace the bacon with sausage!
Option: Add 1 tablespoon dill, chopped (or 1 teaspoon dried dill)!
Option: Puree some or all of the soup before adding the bacon.
Option: Replace the bacon with sausage!
Nutrition Facts: Calories 393, Fat 21g (Saturated 7g, Trans 0.2g), Cholesterol 43mg, Sodium 684mg, Carbs 48g (Fiber 6g, Sugars 10g), Protein 16g
Nutrition by: 
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This soup is so amazing. I thought it might be bland but it has amazing flavor, thank you!
I will definitely try this soup. I can sub plant based sour cream and turkey bacon. It sounds like a delicious meal and will be just right with the two substitutions for my dietary needs. I will let you know how good it is but you can’t go wrong with cabbage and potatoes!
If you’re going to offer a recipe could you please offer a button for printing the recipe. It’s very hard to make something when you can’t get to every part of the recipe. It’s not a winner if people can’t cook it.
The Print Recipe button will print just the recipe!
Agree
yes I like
need this
We have made this soup three times. We use turkey bacon and plant based sour cream and it is really delicious. It has fast become one of our favorite meals and we have shared this recipe with our family. Thank you for such a a great recipe?
can you leave the leek cuz don’t have it and don’t like it.
Delicious! Lots of chopping, but worth it (although I used pre-shredded cabbage)! I followed the recipe and used the 5 optional ingredients. I’ll be making this again. Thanks for the recipe 🙂
I am going to make this for dinner.
Delicious! I made this with 1 pound of sausage, and I used the optional vegetables and vinegar minus the parsley. Can’t wait to eat the leftovers for lunch and dinner tomorrow!