You Won't Believe the Flavor of This Irish Potato and Cabbage Soup

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and reduces saturated fat.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth enhances flavor without additives.

thyme

🥗Healthier: oregano

💰Cheaper: dried thyme

Dried herbs are often more economical and have a long shelf life.

Fry bacon in a large pot until crispy, then remove and leave the drippings in the pot.

Peel and dice red potatoes into about 1-inch cubes.

Chop two medium onions to a similar size as the potatoes.

Slice large garlic cloves and use several, adjusting for strength.

Slice two carrots into rounds or dice them, based on preference.

Slice a small cabbage thinly, using only part of it as needed.

Add chopped onions to the bacon drippings and sauté until translucent.

Add garlic and sauté until fragrant, being careful not to burn it.

Add diced potatoes and enough chicken stock to cover them, about 2 quarts.

Add bay leaves and dried thyme, then season with salt and black pepper to taste.

Bring to a boil, then add the carrots and cover the pot.

Boil for about 20 minutes until potatoes and carrots are soft.

Add cabbage until the pot is full, approximately 3 cups or three big handfuls.

Cover and cook for an additional 10 minutes until cabbage is tender but not mushy.

Remove bay leaves and turn heat down, then stir in heavy cream and adjust seasoning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens