Cozy Irish Bacon, Cabbage, and Potato Soup: A Warm Embrace of Irish Tradition

Ingredients

Main Ingredients

• 8 slices thick‑cut Irish bacon, diced
• 4 cups potatoes, peeled and cubed (about 2 large potatoes)
• 2 cups green cabbage, shredded
• 1 large onion, diced

Soup Base

• 4 cups low‑sodium chicken broth
• 1 cup whole milk
• 2 tablespoons unsalted butter
• 2 tablespoons all‑purpose flour

Seasonings

• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• Salt and freshly ground black pepper, to taste

Garnish

• Fresh parsley, chopped (for garnish)
• Extra crispy bacon bits (optional)

Instructions

Sauté Aromatics & Build the Roux

1. Soften the onion. Add the diced onion to the bacon‑fat and cook, stirring, until translucent and fragrant, roughly 4 minutes. This step infuses the fat with a sweet, aromatic base.
2. Make the roux. Sprinkle the flour over the softened onions and stir constantly for 2‑3 minutes. The flour absorbs the fat, forming a smooth paste that will thicken the broth without lumps.
3. Incorporate butter. Melt the butter into the roux, stirring until the mixture turns a light golden hue. This adds richness and helps create a silk‑smooth texture.

Add Liquids & Vegetables

1. Deglaze with broth. Slowly whisk in the chicken broth, ensuring the roux dissolves completely. As the mixture simmers, it will thicken, creating a velvety base.
2. Stir in milk. Pour the whole milk gradually, stirring constantly to keep the soup smooth and prevent curdling.
3. Season. Add smoked paprika, dried thyme, salt, and pepper. These spices provide depth and a gentle smoky note that echoes the bacon.
4. Introduce potatoes and cabbage. Add the cubed potatoes first; they need about 15 minutes to soften. After 10 minutes, stir in the shredded cabbage, allowing it to wilt while retaining a slight bite.