Irish Potato Soup Recipe with Bacon and Cabbage
Enjoy a hearty and comforting Irish Potato Soup with bacon and cabbage, made easily in a pressure cooker for a cozy meal that warms from the inside out.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 2 slices bacon turkey bacon works if you want it a little lighter
- 2 tablespoons olive oil
- 1 chopped onion
- 1 large clove garlic minced
- 3 carrots sliced
- 3 ½ cups cabbage 3 cups coarsely chopped + rest sliced thin for topping
- 4 medium red or yellow potatoes peeled and coarsely chopped
- 6 leaves sage chopped
- 4 cups vegetable or chicken broth
- 2 cups water plus ½ cup Guinness or any dark beer you like
- ¼ to ½ teaspoon fennel seed
- 1 bay leaf
- ½ cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
Instructions
- Cook the bacon in your big pot over medium heat until crispy. Remove, crumble it, and set aside. Save the bacon fat in the pot.
- Add olive oil, chopped onion, and minced garlic to the bacon fat in the pot. Cook until onion is translucent.
- Add the sliced carrots and cook for about five minutes until they begin to soften.
- Stir in the coarsely chopped cabbage and potatoes, mixing thoroughly.
- Pour in the broth, water, and dark beer. Seal and cook under pressure for about 15 minutes.
- Quick release after cooking. Use a potato masher to achieve a creamy texture with chunks.
- Stir in chopped sage, salt, and pepper. Serve hot topped with sliced cabbage and bacon crumbles.
- Sprinkle cheddar on top if desired and enjoy.
Notes
Serve hot with melty cheddar and crispy bacon crumbles on top for added flavor.