Irish Bacon Cabbage And Potato Soup

Serving 4 to 5, this recipe requires 15 minutes of preparation time and 50 minutes of cooking time.

Here are the ingredients you’ll need:

• 1/2 pound (about 2) potatoes, washed
• 1/2 pound 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
• Chopped parsley (for garnish)
• Kosher salt and freshly cracked black pepper, to taste

Here’s how to prepare it:

1. Microwave the potatoes individually until slightly cooked, about 7 to 8 minutes at 600 watts. Let them rest for a few minutes until they are easy to touch. Remove the skin, cut them into medium pieces, and set them aside.
2. In a large pot set over medium-low heat, gradually cook the bacon, rendering the fat until it becomes crispy. Remove the bacon from the pot and set it aside. Leave about 2 tablespoons of fat in the pot, discarding the excess.
3. Sauté the onions and carrots until they are softened and you can smell the fragrance of the onions, which takes about 5 to 7 minutes. Stir to evenly cook the vegetables.
4. Add the chicken stock, bay leaf, cabbage, diced potatoes, and cooked bacon to the pot.
5. Bring the mixture to a boil, then reduce it to a simmer, cooking until the potatoes and cabbage are softened, which takes about 20 to 25 minutes.
6. Season with salt and pepper, remove the bay leaf, and garnish with parsley.
7. Serve and enjoy!