It’s simple, hearty, and full of cozy flavor. Creamy mashed potatoes form the base, smoky bacon adds richness, and tender cabbage brings just the right amount of texture. It’s the kind of dish that fills your kitchen with amazing aromas and brings everyone straight to the table.
Even better, it’s made with everyday ingredients you probably already have on hand—and it comes together without any fuss.
✨ Why You’ll Love This Irish Potato Soup
✔ Ready in under an hour
✔ Made with simple, budget-friendly ingredients
✔ One-pot style comfort food
✔ Creamy, smoky, and satisfying
✔ Perfect for cold days and cozy dinners
🥔 Ingredients
For the Potato Base
- 2 lb potatoes, peeled and cut into chunks
- 2 tbsp unsalted butter
- 1/2 cup milk
- 1 tsp kosher salt (plus more to taste)
- 1/2 tsp black pepper
For the Cabbage
- 3 cups chopped cabbage
- 2 tbsp water
For the Bacon
- 6 slices bacon
👩🍳 Instructions
1. Cook the potatoes
Place the chopped potatoes in a large pot and cover with salted water.
Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, until fork-tender. Drain and set aside.
2. Cook the cabbage
In a separate pot, combine the chopped cabbage and water.
Cover and cook over medium heat for 8–10 minutes, until soft but not mushy. Drain any excess water.
3. Cook the bacon
In a skillet over medium heat, cook the bacon until crispy (about 7–10 minutes).
Transfer to paper towels, then crumble into small pieces. Reserve a little for garnish.
4. Mash the potatoes
Return the drained potatoes to the pot.
Add butter and milk, then mash until smooth and creamy. Adjust texture with more milk if needed.
5. Combine everything
Stir in the cooked cabbage and most of the bacon.
Season with salt and black pepper to taste. Mix until everything is well combined.
6. Serve
Transfer to bowls and top with the remaining crispy bacon.
Serve warm and enjoy!
💡 Tips for the Best Potato Soup
✔ Don’t overcook the cabbage — keep a slight bite
✔ Use starchy potatoes for a creamier texture
✔ Save some bacon for topping (adds crunch!)
✔ Add a splash of milk if it gets too thick
✔ Season at the end for best flavor balance
🔄 Easy Substitutions
- Bacon: Use ham, pancetta, or turkey bacon
- Potatoes: Yukon Gold or russet both work well
- Milk: Swap with cream for richer texture
- Butter: Use olive oil for a lighter version
- Cabbage: Try savoy cabbage or even kale
🍽️ What to Serve With This Soup
- Irish soda bread 🍞
- Crusty sourdough
- Simple green salad 🥗
- Buttery biscuits
- Whole grain bread
❄️ Storage & Reheating
Fridge: up to 4 days
Freezer: up to 3 months (texture may change slightly)
👉 Reheat gently on stovetop or microwave
👉 Add milk or broth if it thickens too much
❓ FAQ
Is this really a soup or more like mashed potatoes?
It’s a thick, rustic soup—somewhere between soup and stew.
Can I make it ahead?
Yes, it tastes even better the next day.
Can I make it vegetarian?
Yes—skip bacon and add smoked paprika for flavor.
🥣 Irish Potato Soup with Bacon and Cabbage Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
- 2 lb potatoes
- 2 tbsp butter
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cups cabbage
- 2 tbsp water
- 6 slices bacon
Instructions
- Boil potatoes in salted water until tender, then drain.
- Cook cabbage with water until soft, then drain.
- Cook bacon until crispy, then crumble.
- Mash potatoes with butter and milk.
- Stir in cabbage and bacon.
- Season and serve warm, topped with extra bacon