Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large pot, heat olive oil over medium heat. Add diced Irish bacon and sauté for 5-7 minutes until crispy and golden brown.
- Stir in the chopped onion and minced garlic. Cook for 3-4 minutes until the onion is translucent.
- Add diced potatoes and carrots, mixing well, and sauté for another 5 minutes.
- Pour in the vegetable or chicken broth and increase the heat to bring to a gentle boil.
- Once boiling, reduce the heat to low and add chopped cabbage, dried thyme, and black pepper. Simmer for 20-25 minutes.
- Stir in heavy cream for added richness and let simmer for an additional 5 minutes.
- For a smoother texture, blend part of the soup with an immersion blender, retaining some chunks.
- Ladle the soup into bowls and garnish with freshly chopped parsley.
Nutrition
Notes
Serve the soup with warm, crusty bread for an extra comforting experience. Best enjoyed fresh or stored properly for future meals.