Ingredients
1/2 lb (about 2) potatoes, washed
1/2 lb bacon, cut into quarter pieces
1 onion, finely chopped
1 carrot, peeled and finely sliced
4 to 5 cups chicken stock
1 bay leaf
1/2 cabbage, roughly chopped
Parsley, chopped (for garnish)
Kosher salt and freshly cracked black pepper, to taste
Instructions
Step 1: Prepare the Potatoes
Cook the Potatoes:
Start by thoroughly washing the potatoes to remove any dirt.
Place the potatoes in the microwave one at a time. Cook each potato on high for about 7 to 8 minutes at 600 watts. This initial cooking will make peeling and chopping easier and quicker.
After microwaving, allow the potatoes to rest for a few minutes until they are cool enough to handle comfortably.
Peel and Dice:
Once the potatoes have cooled, use a paring knife to peel off the skin.
Cut the peeled potatoes into medium-sized chunks, ensuring they are uniform in size for even cooking.
Set the diced potatoes aside in a bowl until you’re ready to add them to the soup.
Step 2: Cook the Bacon
Render the Bacon Fat:
In a large pot or Dutch oven, add the quartered bacon pieces. Turn the heat to medium-low.
Cook the bacon slowly, allowing the fat to render out. Stir occasionally to prevent sticking and ensure even cooking.
Continue cooking until the bacon becomes crispy and golden brown. This process typically takes about 10-12 minutes.
Remove and Drain:
Using a slotted spoon, carefully remove the crispy bacon pieces from the pot and place them on a plate lined with paper towels to drain any excess grease.
Leave about 2 tablespoons of the rendered bacon fat in the pot to use for sautéing the vegetables. Discard any excess fat.
Step 3: Sauté the Vegetables
Sauté Onions and Carrots:
Add the finely chopped onion and sliced carrot to the pot with the reserved bacon fat.
Sauté the vegetables over medium heat, stirring frequently to prevent burning.
Cook until the onions become translucent and the carrots are slightly softened, which should take about 5 to 7 minutes. The aroma of the onions and carrots cooking in bacon fat will be delightful.
Step 4: Assemble the Soup
Add Stock and Seasonings:
Pour 4 to 5 cups of chicken stock into the pot with the sautéed vegetables. Stir to combine.
Add the bay leaf to the pot for added flavor.
Incorporate Potatoes and Cabbage:
Add the diced potatoes and roughly chopped cabbage to the pot.
Stir in the reserved crispy bacon pieces. The combination of ingredients will start to resemble a hearty, comforting soup.
Simmer the Soup:
Increase the heat to high to bring the soup to a boil.
Once boiling, reduce the heat to a simmer.
Allow the soup to simmer gently for about 20 to 25 minutes, or until the potatoes and cabbage are tender. Stir occasionally to ensure even cooking and to prevent the vegetables from sticking to the bottom of the pot.
Step 5: Season and Serve
Season the Soup:
Taste the soup and season with kosher salt and freshly cracked black pepper to your liking. Adjust the seasoning as needed to achieve the perfect balance of flavors.
Remove the bay leaf from the pot and discard it.
Garnish:
Ladle the soup into bowls.
Garnish each bowl with freshly chopped parsley for a pop of color and added freshness. The parsley not only enhances the presentation but also adds a subtle flavor that complements the soup.
Serve:
Serve the soup hot, accompanied by crusty bread or traditional Irish soda bread for a complete meal.
Enjoy the rich, comforting flavors of this traditional Irish soup, savoring each spoonful.
