Why You’ll Love This Recipe
- Irish Comfort in a Bowl : Mashed potatoes and greens reimagined as a soul-warming soup.
- Creamy & Cozy : Blended potatoes create a silky base without heavy cream.
- Quick & Easy : Ready in under 40 minutes with simple ingredients.
- Customizable : Add sausage, swap kale for cabbage, or top with cheese.
- Budget-Friendly : Uses pantry staples like potatoes and bacon.
Ingredients You’ll Need
Serves 4–6
For the Soup:
- 6 slices bacon , diced (or pancetta for a richer flavor)
- 1 large onion , chopped
- 3 cloves garlic , minced
- 4 large russet potatoes , peeled and cubed
- 4 cups chicken or vegetable broth
- 2 cups kale or cabbage , finely chopped
- ½ cup heavy cream (optional, for extra richness)
- Salt and pepper , to taste
- 1 tsp fresh thyme (or ½ tsp dried)
For Garnish:
- Green onions , sliced
- Crumbled bacon
- Shredded cheddar or Dubliner cheese
- Buttered crusty bread , for serving
Step-by-Step Instructions
Step 1: Cook the Bacon
- In a large pot, cook diced bacon over medium heat until crispy. Remove half for garnish; leave the rest for flavor.
Step 2: Sauté Aromatics
- Add onion to the bacon grease; cook until soft. Stir in garlic and thyme.
Step 3: Simmer Potatoes
- Add potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender (15–20 minutes).
Step 4: Mash & Add Greens
- Use a potato masher or immersion blender to partially mash the potatoes (leave some chunks for texture).
- Stir in kale or cabbage and cook until wilted (3–5 minutes). Add heavy cream if using.
Step 5: Serve & Top
- Ladle into bowls. Garnish with reserved bacon, green onions, and a sprinkle of cheese. Serve with buttered bread.
Why This Recipe Works
- Bacon Base : The rendered fat adds smoky depth to the broth.
- Partial Mashing : Creates a creamy texture without losing the hearty potato bite.
- Kale/Cabbage Balance : Greens add freshness to the rich, starchy soup.
