If you’re craving a hearty, soulful meal that fills your kitchen with irresistible aromas, you’re going to love this Cabbage Soup with Bacon and Potatoes Recipe. It’s a beautiful harmony of tender cabbage, crispy bacon, and soft potatoes all simmered in a subtly spiced broth enriched with creamy goodness. This soup not only comforts like a warm hug on a chilly day but also dazzles with layers of flavor that are surprisingly easy to pull together. Once you try this, it’s bound to become one of your go-to dishes for a cozy weeknight or a welcome family gathering.
Ingredients You’ll Need
Each ingredient in this Cabbage Soup with Bacon and Potatoes Recipe plays a crucial role in building its rich taste, satisfying textures, and its inviting color palette. Don’t let the simplicity fool you—every item is essential for that perfect balance.
- Bacon (6 strips, cut into small pieces): Adds smoky richness and a satisfying crunch that elevates the soup.
- Onion (1 medium, chopped): Provides a sweet and savory base that melts beautifully into the broth.
- Cabbage (3 cups, chopped): Offers a subtle earthiness and a lovely tender texture as it cooks down.
- Garlic (3 cloves, minced): Infuses the soup with warm, aromatic depth that wakes up your taste buds.
- Tomato sauce or crushed tomatoes (14 fluid ounces): Gives a touch of acidity and vibrant color, binding everything together.
- Chicken broth (4 cups): The flavorful liquid foundation that softens the potatoes and melds all ingredients.
- Paprika (1 teaspoon): Adds a subtle smoky warmth without overpowering the flavors.
- Italian seasoning (1/4 teaspoon): Brings a gentle herbaceous note for complexity.
- Russet potato (1 large, peeled & diced): Provides heartiness and a creamy texture when cooked through.
- Heavy or whipping cream (1/2 cup): Adds luscious creaminess that smooths out the broth perfectly.
- Salt & pepper (to taste): Critical seasonings to balance and enhance every bite.
How to Make Cabbage Soup with Bacon and Potatoes Recipe
Step 1: Fry the Bacon
Start by cutting your bacon into small pieces; kitchen shears make this quick and mess-free. Add the bacon to a soup pot and fry it until perfectly crispy. The sizzling bacon releases flavorful grease, which we’ll keep in the pot to build the soup’s base. Carefully transfer the cooked bacon to a paper towel-lined plate, but leave about 2-3 tablespoons of that glorious bacon fat in the pot — this grease is pure flavor gold.
Step 2: Sauté the Onion
Next, toss your chopped onion into the pot. Sauté over medium-high heat for about 3 to 4 minutes until it’s translucent and fragrant. This step is key because the softened onion sets the stage for the sweetness and earthiness that will balance the tangy tomato and salty bacon.
Step 3: Cook the Cabbage
Now add the chopped cabbage right into the pot with the onions. Let it cook for 6 to 8 minutes until both the onion and cabbage develop a light golden brown color. This gentle caramelization adds a subtle sweetness and depth, which makes the soup much more complex and satisfying.
Step 4: Add Garlic
Stir in the minced garlic and cook it for about 30 seconds. Garlic only needs a brief moment in the heat to release its aroma; longer cooking here might make it bitter. Your kitchen will smell amazing already!
Step 5: Build the Broth
Pour in the tomato sauce and chicken broth, then stir in the paprika, Italian seasoning, diced potatoes, and about three-quarters of the cooked bacon. Reserve the rest for garnishing later. Bring the pot up to a boil over high heat — this is where the flavors begin to meld beautifully.
Step 6: Simmer Until Tender
Reduce the heat to low and let the soup simmer gently with the lid slightly ajar for 20 to 25 minutes. This slow cook time allows the potatoes to soften fully and absorb the rich broth, while the cabbage becomes tender without falling apart. Your kitchen will be filled with the most inviting, heartwarming scent.
Step 7: Finish with Cream and Seasoning
Finally, stir in the heavy cream to give the soup a luxuriously silky texture. Taste and adjust salt and pepper as needed — this last touch tailors the soup to your perfect flavor balance. Serve it up hot, garnishing each bowl with the reserved crispy bacon for that irresistible finishing crunch.
How to Serve Cabbage Soup with Bacon and Potatoes Recipe
Garnishes
To make every spoonful exciting, sprinkle fresh chopped parsley or green onions over the bowls along with the reserved crispy bacon. A dollop of sour cream or a sprinkle of shredded sharp cheddar can also add an extra layer of creaminess and tang that pairs wonderfully with the savory bacon bits.
Side Dishes
This soup shines on its own but pairs beautifully with crusty bread, such as a toasted baguette or hearty rye. A simple green salad with a light vinaigrette offers a refreshing contrast, balancing the richness of the soup for a well-rounded meal.
Creative Ways to Present
Try serving this cabbage soup in rustic bread bowls for a charming presentation that doubles as edible serveware. For a lighter touch, ladle the soup over cooked grains like barley or farro in a shallow bowl, turning it into a stew-like dish that feels even more substantial and unique.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Cabbage Soup with Bacon and Potatoes Recipe in an airtight container in the refrigerator for up to 3 days. The flavors often intensify overnight, making for an even tastier meal the next day.
Freezing
You can freeze this soup for up to 3 months. Cool it completely, then transfer to a freezer-safe container or heavy-duty zip-top bag. When ready to eat, thaw overnight in the fridge and reheat gently to retain the creamy texture.
Reheating
Reheat the soup on the stove over medium heat, stirring occasionally. Add a splash of broth or water if it has thickened too much. If the cream has separated a bit during storage, whisk it back in gently as it warms for silky smoothness.
FAQs
Can I use turkey bacon instead of regular bacon?
Yes, turkey bacon can be used as a leaner alternative, though the soup will have a milder smoky flavor. You might want to add a touch of smoked paprika to boost that smoky element.
Is this soup gluten-free?
Absolutely! This recipe uses naturally gluten-free ingredients, just be sure your chicken broth and tomato sauce are labeled gluten-free to avoid any hidden additives.
Can I substitute the heavy cream?
You can swap heavy cream for coconut milk or a dairy-free creamer for a lactose-free version, though it will slightly change the soup’s creamy texture and flavor profile.
What can I do if I want the soup spicier?
Feel free to add a pinch of red pepper flakes or a dash of hot sauce when adding the seasonings. Adjust gradually so you don’t overpower the balance of flavors.
Is this soup suitable for meal prep lunches?
Definitely! This soup reheats well and tastes fantastic the next day, making it a satisfying and convenient meal prep option.
Final Thoughts
If you’re looking for a meal that’s simple to prepare yet packed with comforting flavor, this Cabbage Soup with Bacon and Potatoes Recipe is one to keep close. The mix of crispy bacon, tender cabbage, and creamy potatoes makes every spoonful pure joy. I hope you find as much happiness in making and sharing this dish as I do—dig in and enjoy!
Print
Cabbage Soup with Bacon and Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and flavorful cabbage soup featuring crispy bacon, tender potatoes, and a rich tomato base, finished with a touch of cream for smoothness. Perfect for a comforting meal any day of the week.
Ingredients
Soup Base
- 6 strips bacon (cut into small pieces)
- 1 medium onion (chopped)
- 3 cups cabbage (chopped)
- 3 cloves garlic (minced)
- 1 (14 fluid ounce) can tomato sauce or crushed tomatoes
- 4 cups chicken broth
- 1 teaspoon paprika
- 1/4 teaspoon Italian seasoning
- 1 large Russet potato (peeled & diced)
- 1/2 cup heavy/whipping cream
- Salt & pepper (to taste)
Instructions
- Cook Bacon: Cut the bacon into small pieces using kitchen shears and add them to a soup pot. Fry over medium-high heat until crispy, then use a slotted spoon to transfer the bacon onto a paper towel-lined plate, leaving 2-3 tablespoons of bacon grease in the pot.
- Sauté Onions: Add the chopped onion to the bacon grease in the pot and sauté for 3-4 minutes over medium-high heat until softened and slightly translucent.
- Cook Cabbage: Stir in the chopped cabbage and continue cooking for 6-8 minutes until the cabbage and onions are lightly browned, stirring occasionally to prevent sticking.
- Add Garlic: Mix in the minced garlic and cook for about 30 seconds until fragrant, stirring constantly to avoid burning.
- Add Liquids and Seasonings: Pour in the tomato sauce, chicken broth, paprika, Italian seasoning, diced potato, and approximately 3/4 of the cooked bacon pieces (reserve the remainder for garnish). Increase the heat to high and bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce the heat to low, partially cover the pot with a lid left slightly ajar, and simmer for 20-25 minutes until the potatoes are tender.
- Finish and Serve: Stir in the heavy cream, then season the soup with salt and pepper to taste. Ladle into bowls and garnish each serving with the reserved crispy bacon pieces.
Notes
- Use kitchen shears for easy bacon cutting and faster cooking.
- Keep some bacon fat in the pot to add extra flavor when sautéing vegetables.
- Partial lid coverage helps prevent splattering while allowing some steam to escape for better simmering.
- Adjust cream quantity for desired soup richness; substitute half-and-half for a lighter option.
- For a spicier version, consider adding a pinch of red pepper flakes with the paprika.
