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IRISH BACON CABBAGE AND POTATO SOUP
Nothing here is strange or unexpected. The main components and sole ingredients are potatoes, carrots, onions, cabbage, and bacon. We microwave the potatoes whole, skin on, to speed up the cooking process. You can whip together a quick dinner by parcooking the potatoes while you chop the rest of the veggies. Peel off the skin and slice the potatoes into pieces after they are simple to handle (not burned).
What’s in it?
about half a pound of washed potatoes
Half a pound of bacon, quartered
Finely chop one onion.
One peeled and thinly sliced carrot
four to five cups of chicken broth
Just one bay leaf
Roughly cut 1/2 cabbage and chop some parsley to use as a garnish.
To taste, add kosher salt and freshly ground black pepper.
THE FIRST STEPS
Cook the potatoes in separate batches in a 600 watt microwave for 7 to 8 minutes, or until they are just tender. After a few minutes, it should be tender to the touch. Take off the skin and slice into medium-sized pieces. Put aside.
Render the fat from the bacon while it cooks in a big saucepan over medium-low heat until it’s crispy. Take the bacon out of the skillet and place it aside. Remove any extra fat, leaving behind approximately 2 teaspoons.
Cook the carrots and onions in a skillet over medium heat, turning occasionally, until they are tender and the onion aroma begins to permeate the air, about 5 to 7 minutes.
Cook the bacon and add it to the stock along with the cabbage, bay leaf, potatoes, and cubed potatoes.
The potatoes and cabbage will soften in around 20 to 25 minutes of simmering after being brought to a boil.
After removing the bay leaf, add salt and pepper, and garnish with parsley.
Take a bite and savor!
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