Bacon, Cabbage and Potato Soup - This hearty and comforting soup combines thick-cut ham, tender cabbage and creamy potatoes in a rich, flavourful creamy broth for a satisfying meal the whole family will enjoy.
This recipe brings me right back to my childhood, where hearty, home-cooked meals like this were a staple. It's a dish that holds memories and makes me think of the simple pleasures of a nourishing, family meal.
Calories in Bacon, Cabbage Potato, Soup
This recipe serves 6 and is 263 calories per serving
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If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
Here's a note on each ingredient:
- Butter: adds flavour and sautes the onion and garlic
- Thick Sliced Ham, Bacon or Gammon: Adds a rich, smoky flavour that infuses the soup with depth. The bacon's savoury taste enhances the whole dish.
- Onion (Finely Chopped): A key aromatic base that brings sweetness and savoury richness to the soup.
- Garlic (Crushed): Adds a fragrant, punchy flavour that perfectly complements the other ingredients.
- Olive oil spray: helps to saute the base ingredients alongside the butter.
- Yukon Gold Potatoes :These creamy potatoes hold their shape while adding a smooth, velvety texture to the soup.
- Savoy Cabbage (Shredded) :Provides a mild, slightly sweet flavour that contrasts beautifully with the smoky ham and hearty potatoes.
- Sweet Potato (Peeled and Cubed) :Adds a touch of natural sweetness and a lovely creaminess to the soup.
- Semi Skimmed Milk : A lighter option that helps create a creamy base without being too rich.
- Chicken Stock: Adds depth and umami to the soup, infusing it with savoury flavour.
- Cornstarch: Used to thicken the soup, giving it a velvety, smooth consistency without altering the flavour.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variation and Substitutes
This soup is easy to adapt with a few simple swaps to suit what you have on hand.
- Swap the meat: Thick sliced ham, bacon or gammon can all be used in this recipe. Leftover cooked ham from a roast dinner works particularly well.
- Make it vegetarian: Omit the ham and use vegetable stock instead of chicken stock. For extra flavour, add some smoked paprika.
- Try different potatoes: Yukon Gold potatoes can be replaced with Maris Piper, Russet or any all-purpose potato. Just be aware that some varieties may break down more during cooking.
- Use a different cabbage: Green cabbage or Napa cabbage all work well in this soup. You can also swap the cabbage for kale or spinach, but these should be stirred in during the last few minutes of cooking so they retain their colour and texture.
- Swap the sweet potato: Butternut squash can be used instead of sweet potato or If you prefer a less sweet soup, reduce the amount of sweet potato and replace it with extra regular potato.
- Make it creamier: Swap some or all of the milk for half-and-half or a light single cream for a richer texture.
- Add extra vegetables: Carrots, celery, leeks, parsnips or peas all work well and add extra flavour and nutrition.
- Boost the protein: Stir in some cannellini beans, butter beans or lentils to make the soup even more filling.
- Add herbs: Fresh parsley, thyme, chives or a bay leaf can add extra flavour to the broth.
- Make it dairy free: Replace the milk with coconut milk for a dairy free version.
- Add some heat: A pinch of chilli flakes or a dash of hot sauce can add a little warmth if you like a bit of spice.
Sides for Bacon, Cabbage, and Potato Soup
This hearty soup is filling enough to enjoy on its own, but it also pairs well with some crusty bread, a warm bread roll or a slice of this Gluten Free Oat Soda Bread for dipping into the creamy broth.
For extra protein, serve with a ham and cheese toastie, grilled cheese sandwich or a simple sandwich filled with sliced ham or turkey. If you'd like to add some freshness to the meal, a mixed salad with a light vinaigrette makes a great accompaniment.
Storing, Freezing and Reheating
Storing: Allow the soup to cool before transferring to an airtight container. Store in the refrigerator for up to 3 days.
Freezing: This soup can be frozen for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers, leaving a little space for expansion. Thaw overnight in the refrigerator before reheating. As this soup contains milk, the texture may change slightly after freezing and thawing, but it will still be perfectly safe to eat.
Reheating: Reheat gently in a saucepan over a medium-low heat until piping hot, stirring occasionally. If the soup has separated slightly after freezing, give it a good stir while reheating to help bring it back together. You may also need to add a splash of stock or milk to adjust the consistency. Alternatively, reheat individual portions in the microwave until thoroughly heated through.
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Recipe Card
Bacon, Cabbage, and Potato Soup
Bacon, Cabbage and Potato Soup - This hearty and comforting soup combines thick-cut ham, tender cabbage and creamy potatoes in a rich, flavourful creamy broth for a satisfying meal the whole family will enjoy.
Ingredients
- 1 tablespoon of butter
- 1 large onion, finely chopped
- 1 clove of garlic, crushed
- olive oil spray
- 455g (1lb) of yukon gold potatoes (or similar white potato), peeled and cubed
- 455g (1lb) of savoy cabbage, shredded
- 200g (7oz) of sweet potato, peeled and cubed
- 455g (1lb) of thick sliced bacon, ham or gammon (cooked)
- 480ml (2 cups) of semi skimmed milk
- 960ml (4 cups) of chicken stock
- 3 tablespoons of cornstarch
Instructions
- Melt the butter in a large saucepan over a medium-high heat.
- Add the onion and garlic and sauté for a few minutes until the onion is softened.
- Add the potatoes and cabbage, along with a couple of sprays of olive oil spray, and cook for approximately 5 minutes, stirring occasionally, until the cabbage begins to soften and turn slightly translucent.
- Stir in the cooked bacon or ham.
- Pour in the stock and bring to a boil. Reduce the heat, cover and simmer for approximately 20 minutes, or until the potatoes are tender but still holding their shape.
- In a small bowl or jug, whisk together the cornstarch and milk until smooth. Pour this into the soup, stirring continuously.
- Continue to simmer for a further 10-15 minutes, stirring occasionally, until the soup has thickened.
- Season with salt and black pepper to taste.
- Enjoy!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- ❄️ Freezer Friendly - - see freezing and reheating section.
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Nutrition Information
Yield
6Serving Size
1 SERVINGAmount Per Serving Calories 263Total Fat 5gSaturated Fat 3gUnsaturated Fat 20gCholesterol 86mgSodium 1584mgCarbohydrates 34gFiber 4gSugar 8gProtein 21g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Anonymous says
if you have milk as your healthy extra A then its not syns surely ?
Anonymous says
yes you could use the milk as a healthy extra, however that is a whole load of soup for one person, so I added it as syns, plus the milk used in the whole soup is not a full HEa serving and this serves 4 people. Still works out quite low syns.
Paula McElhennon says
Being Irish i will try this (without the Sweet Potatoes though 🙂
Alycia says
I made this on a whim as I had half a cabbage that needed using.I used all white potatoes as it was all I had. The end result is divine, a real winter warmer! I also divided it into 6 portions as it's very filling!
Moira Fox says
I’ve made this many times, due to Irish origins. It’s a firm favourite with my English family! And yes I use the sweet potato.