Ingredients
- 6 slices thick-cut bacon, chopped
- 1 tablespoon butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups green cabbage, chopped
- 1 1/2 lbs Yukon gold potatoes, diced
- 4 cups chicken or vegetable broth
- 1 cup whole milk or half-and-half
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
1. In a large soup pot, cook the bacon over medium heat until browned and crispy. Remove with a slotted spoon and set aside.
2. Drain all but 1 tablespoon of bacon fat, add butter, then sauté onion until soft (about 4 minutes). Add garlic and stir 1 minute.
3. Stir in chopped cabbage and cook 3–4 minutes until slightly wilted.
4. Add diced potatoes and pour in broth. Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes until potatoes are tender.
5. Stir in milk or half-and-half, season with salt and pepper. Simmer gently for 5 minutes (don’t boil).
6. Ladle into bowls, top with crispy bacon and parsley.
Notes
Yukon gold potatoes hold shape well; russets make it creamier. For a thicker texture, blend half the soup before adding milk. Can be made ahead and reheated gently.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Soup
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 35mg