Irish Potato Soup Recipe with Bacon and Cabbage
This hearty soup combines tender potatoes, crisp bacon, and fresh cabbage in a rich broth infused with sage and a splash of Guinness, making it perfect for cozy nights.
Equipment
- 1 Pressure cooker for fast cooking
- 1 Immersion blender optional, for smoother texture
Ingredients
Main Ingredients
- 2 slices Bacon turkey bacon works if you want a lighter version
- 2 tablespoon Olive oil for sautéing
- 1 Medium onion chopped fine
- 1 Large clove garlic minced
- 3 Carrots sliced
- 3 ½ cups Cabbage chopped for soup, thinly sliced for topping
- 4 Medium potatoes peeled and coarsely chopped
- 6 Sage leaves chopped fine
- 1 Bay leaf
- ¼ to ½ teaspoon Fennel seed
- 4 cups Broth vegetable or chicken
- 2 cups Water
- ½ cup Guinness or dark beer optional, adds depth
- To taste Salt and pepper
- Optional Cheddar cheese for topping
Instructions
Instructions
- Crisp the bacon in a large pot over medium heat until fat is rendered. Remove and drain on paper towels.
- Add olive oil to the pot with remaining bacon fat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add garlic and sliced carrots. Sauté for 3 minutes until fragrant.
- Add chopped cabbage and potatoes with broth, water, sage, bay leaf, fennel seed, and beer. Stir to combine and bring to a boil.
- Seal the pressure cooker lid and cook under pressure for 12 minutes once it reaches pressure.
- Turn off heat and allow natural pressure release. Carefully open lid when safe.
- Blend soup with immersion blender for smooth texture, or leave chunky if preferred.
- Season with salt and pepper. Serve hot topped with crumbled bacon and thinly sliced cabbage. Add cheddar if desired.
Notes
Chop vegetables ahead of time to speed up cooking. For a rustic feel, skip blending. Add extra toppings like cheese or sliced cabbage for fresh flavor contrast.