Hearty Irish Bacon, Cabbage, and Potato Soup Recipe

Ingredients

• 6 slices Irish back bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• 2 cups green cabbage, chopped
• 1 cup carrots, diced
• 1 tablespoon fresh thyme leaves
• 1 Prise salt (to taste)
• 1 Prise pepper (to taste)
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley, chopped for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped Irish bacon and sauté until crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon and set it aside, leaving the rendered fat in the pot.
2. Add the diced onion to the pot and cook for 3-4 minutes until it becomes translucent. Then, add the minced garlic and sauté for an additional minute.
3. Stir in the diced potatoes and carrots, mixing well with the onions and garlic. Cook for about 5 minutes to let the flavors combine.
4. Pour in the vegetable or chicken broth and bring the mixture to a boil. Season with salt, pepper, and thyme. Reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
5. Once the potatoes are soft, add the chopped cabbage and the crisped bacon back into the pot. Simmer for an additional 5 minutes until the cabbage is wilted but still vibrant.
6. Adjust seasoning if necessary. If you prefer a creamier soup, use an immersion blender to blend a portion of the soup until creamy, leaving some chunks for texture.
7. Serve hot, garnished with fresh parsley on top.