Irish Bacon Soup

Irish Bacon, Cabbage, and Potato Soup 

Ingredients:

• 6 slices thick-cut Irish bacon (or regular bacon), chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups green cabbage, chopped
• 4 large russet or Yukon gold potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 2 cups water
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• 1 bay leaf
• ½ cup heavy cream (optional, for a creamy version)
• Chopped fresh parsley, for garnish

Instructions:

1. Cook the Bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving about 1-2 tablespoons of bacon fat in the pot.
2. Sauté Aromatics: Add the diced onion to the pot and cook for 3-4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
3. Add Cabbage and Potatoes: Stir in the chopped cabbage and diced potatoes. Cook for 3-4 minutes, stirring occasionally.
4. Simmer: Pour in the broth and water. Add salt, pepper, thyme, and the bay leaf. Bring to a boil, then reduce heat and let simmer for about 20-25 minutes or until potatoes are tender.
5. Make it Creamy (Optional): Stir in the heavy cream for a richer, creamier soup. Let it heat through for 2-3 minutes.
6. Finish & Serve: Remove the bay leaf, then stir in the cooked bacon. Taste and adjust seasoning as needed. Garnish with fresh parsley and serve warm.

Would you like any variations, like making it thicker or spicier?