35-Minute Healthy Crispy Irish Bacon Cabbage Potato Soup Recipe

Oh, you’re in for a treat! This healthy crispy Irish bacon cabbage and potato soup is my go-to when I need something that’s both comforting and good for me. It’s one of those magical dishes that tastes like it simmered all day, but honestly? You’ll have it ready in about 35 minutes flat. The secret’s in that crispy bacon – cooked just right so it adds this incredible smoky crunch to every spoonful.

Now, I know what you’re thinking – “bacon in a healthy soup?” But trust me, when you use good quality Irish bacon and pair it with fresh cabbage and potatoes, you get this beautiful balance of flavors that’s hearty without being heavy. My Irish grandmother would make versions of this during chilly evenings, and I’ve tweaked it just a bit to lighten it up while keeping all that wonderful tradition. The potatoes make it creamy without any actual cream, and the cabbage adds such a lovely sweetness that plays off the salty bacon perfectly.

Why You’ll Love This Healthy Crispy Irish Bacon Cabbage and Potato Soup

This soup has become my absolute favorite weeknight lifesaver, and here’s why:

• Quick & easy: From chopping to serving, it’s done in 35 minutes – perfect when you’re starving after work
• Flavor bomb: That crispy bacon gives every bite an irresistible smoky crunch
• Secretly healthy: Packed with cabbage and potatoes, it’s comfort food that actually nourishes you
• Budget-friendly: Uses simple ingredients you probably have already
• Meal prep dream: Tastes even better the next day (if it lasts that long!)

Honestly, I make this at least twice a month – it’s that good!

Ingredients for Healthy Crispy Irish Bacon Cabbage and Potato Soup

Gathering the right ingredients makes all the difference with this soup – here’s exactly what you’ll need:

• 200g Irish bacon, diced – Look for the good stuff at your butcher or specialty shop
• 1 medium onion, chopped – Yellow or white works best here
• 2 cloves garlic, minced – Fresh is key, don’t even think about that jarred stuff!
• 3 medium potatoes, cubed – About 1-inch pieces so they cook evenly
• 1/2 head cabbage, shredded – Green cabbage gives the best texture
• 4 cups chicken stock – Homemade if you’ve got it, but store-bought works too
• 1 tbsp olive oil – For that initial sauté
• 1 tsp black pepper – Freshly cracked if you can
• 1 tsp salt – Adjust to taste later
• 1 bay leaf – That little flavor booster

Ingredient Notes & Substitutions

Now, I know sometimes you need to swap things out – here’s how to keep the magic alive:

Bacon alternatives: If you’re watching fat, turkey bacon works (though it won’t crisp quite as nicely). For vegetarians, smoked tofu gives a similar depth.

Stock options: Vegetable stock keeps it vegetarian, but I find chicken stock adds the best flavor. If using low-sodium, you might need extra salt.

Potato prep tip: Cut those potatoes evenly! Nothing worse than some pieces mushy while others are still crunchy. I aim for 1-inch cubes – takes about 20 minutes to get perfectly tender.

Cabbage shortcut: No time to shred? Grab a bag of coleslaw mix – just skip any carrots or purple cabbage if you want the authentic look.

Remember – the better your ingredients, the better your soup will taste. But don’t stress if you need to make swaps – I’ve done them all at some point!

How to Make Healthy Crispy Irish Bacon Cabbage and Potato Soup

Alright, let’s get cooking! This soup comes together in three simple steps, and I’ll walk you through each one so you get that perfect balance of crispy bacon, tender veggies, and rich broth every single time.

Step 1: Crisp the Bacon

First things first – that glorious bacon! Heat your olive oil in a large pot over medium heat. Add the diced bacon and let it cook undisturbed for about 2 minutes to get some good browning started. Then give it a stir and keep cooking for 5-7 minutes total.

You’ll know it’s ready when the pieces turn golden brown and get those irresistible crispy edges. Pro tip: If there’s more than about 1 tablespoon of fat in the pot, drain off the excess – we want flavor, not grease! But don’t toss that liquid gold – save it for roasting vegetables later.

Step 2: Sauté Aromatics

Now for the flavor base! Add your chopped onion to the bacon and cook for about 3 minutes until they start turning translucent. Then toss in the minced garlic – just 30 seconds more until you smell that heavenly aroma.

This step is crucial – those softened onions and garlic will make your whole soup taste deeper and richer. Don’t rush it! If anything starts sticking, just add a splash of your chicken stock to deglaze those tasty browned bits from the bottom.

Step 3: Simmer Soup

Time to bring it all together! Add your cubed potatoes and shredded cabbage, stirring to coat them in all that flavorful goodness. Pour in the chicken stock, drop in the bay leaf, and season with salt and pepper.

Bring everything to a gentle boil, then immediately reduce the heat to low. Let it simmer uncovered for about 20 minutes – you’ll know it’s done when the potatoes are fork-tender but not mushy. Give it a taste and adjust the seasoning if needed.

Final step? Fish out that bay leaf (nobody wants to bite into that!) and serve piping hot. The cabbage will be silky, the potatoes creamy, and that bacon… oh, that crispy bacon makes every spoonful absolutely magical.

Tips for Perfect Healthy Crispy Irish Bacon Cabbage and Potato Soup

After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “oh-my-goodness-I-need-seconds” amazing:

• Shred smarter: Cut your cabbage into thin ribbons – they cook faster and melt into the soup beautifully. My grandma taught me to slice it against the grain for the most tender texture.
• Deglaze like a pro: When sautéing the onions, if you see those delicious brown bits sticking to the pot, splash in a bit of stock and scrape them up. That’s pure flavor gold right there!
• Bacon timing: Don’t stir the bacon too soon! Let it get a good sear for about 2 minutes before moving it around – this gives you those perfect crispy bits.
• Potato perfection: Cut your potatoes into uniform 1-inch cubes – any bigger and they won’t cook through, any smaller and they’ll turn to mush. I use Yukon Golds for their creamy texture.
• Rest for flavor: If you can wait, let the soup sit for 10 minutes off heat before serving. The flavors marry together beautifully.

One last secret? Always taste before serving and adjust the seasoning – sometimes it needs an extra pinch of salt to really make all those flavors sing!

Serving Suggestions for Healthy Crispy Irish Bacon Cabbage and Potato Soup

Oh, how I love serving this soup! My absolute must-have is a thick slice of warm, crusty sourdough – perfect for soaking up that delicious broth. For something lighter, a simple green salad with tart apples balances the richness beautifully. Sometimes I’ll even sprinkle extra crispy bacon bits on top for that wow factor!

Storage & Reheating

Here’s the good news – this soup actually gets better as it sits! The flavors deepen overnight, making it perfect for meal prep. Just let it cool completely before popping it in an airtight container in the fridge. It’ll keep beautifully for about 3 days.

When you’re ready to enjoy it again, reheat it gently on the stove over medium-low heat. Stir occasionally until it’s piping hot all the way through. If it seems too thick, just add a splash of water or extra stock to loosen it up.

Now, I hate to say it, but this isn’t the best candidate for freezing. Those lovely potatoes tend to get a bit grainy and weird when thawed. Trust me, I learned this the hard way after excitedly freezing a big batch for “future me” – the texture just wasn’t right. So enjoy it fresh or refrigerated, and maybe just invite friends over to help finish it!

Nutritional Information

Now, I’m no nutritionist, but I do care about what goes into my body – and this soup makes me feel good inside and out! Based on my calculations (and a whole lot of taste-testing), here’s the scoop on what you’re getting in each hearty bowl:

Each serving comes in around 250 calories, with 15g of protein to keep you full and 5g of fiber from all those wonderful veggies. The best part? It’s lighter than you’d think for something so satisfying, with just 10g of total fat.

Important note: These numbers are estimates – your exact nutrition will depend on the specific ingredients and brands you use. Did you go for thicker-cut bacon? Added an extra potato? Used homemade stock? All these little choices affect the final count.

What I love most is that this soup gives you that warm, comforting feeling without weighing you down. It’s packed with vitamin C from the cabbage, potassium from the potatoes, and that incredible smoky flavor from just the right amount of bacon. Now that’s what I call eating well! If you’re looking for more healthy comfort food ideas, check out this healthy crockpot creamy potato hamburger soup.

FAQs About Healthy Crispy Irish Bacon Cabbage and Potato Soup

I get asked about this soup all the time – here are the most common questions that pop up (and my honest answers after making this recipe dozens of times):

Can I use regular bacon instead of Irish bacon?

Absolutely! While Irish bacon has that distinctive lean, slightly sweet flavor, regular bacon works in a pinch. Just know it’ll be saltier and fattier – I recommend draining off more grease after cooking. Canadian bacon makes a great substitute too if you want something leaner.

How can I make this soup vegetarian?

Easy peasy! Skip the bacon and use smoked paprika (about 1/2 teaspoon) for that smoky depth. Start by sautéing onions in olive oil, then follow the rest of the recipe using vegetable stock. For protein, toss in some white beans or lentils – they’re delicious with the potatoes and cabbage! For more veggie-focused inspiration, take a look at this healthy marinated cucumbers onions tomatoes salad.

Can I Freeze This Soup?

Oh, I wish! But potatoes just don’t freeze well – they turn grainy and weird when thawed. Trust me, I learned this the hard way after freezing a batch “for later.” The cabbage also gets soggy. Your best bet? Make it fresh or keep it in the fridge for up to 3 days.

Is This Soup Gluten-Free?

Yes indeed! Naturally gluten-free as long as you use gluten-free chicken stock (some brands add wheat-based thickeners). All the other ingredients – bacon, veggies, seasonings – are naturally safe for gluten-free diets. Just double-check your bacon packaging if you’re super sensitive.

My soup turned out too thin/thick – how can I fix it?

No worries – soup textures are easy to adjust! Too thin? Let it simmer uncovered for 5-10 more minutes to reduce. Too thick? Add more stock or water in 1/4 cup increments until it’s just right. Remember – it’ll thicken slightly as it cools too!

Share Your Thoughts

Okay, confession time – I practically live for your feedback on this soup! Did you make it extra smoky? Add a secret ingredient? Maybe you’ve got questions I didn’t cover? Drop me a comment below – I read every single one (usually while eating another bowl of this soup).

And if you snap a photo of your masterpiece, tag me on Instagram @[yourhandle] – nothing makes me happier than seeing your versions come to life! Whether it’s your first time trying it or you’re a seasoned pro like me now, I want to hear all about your kitchen adventures with this cozy bowl of goodness. You can also check out more of my recipe ideas over on Pinterest!

P.S. My husband still laughs at how excited I get when someone tries my recipes, but hey – sharing good food is what it’s all about, right?

Print