Soups & Stews
This bacon cabbage and potato soup recipe delivers the ultimate comfort in every spoonful—where crispy bacon meets tender cabbage and potatoes in a rich, savory broth. The secret lies in slow-cooked potatoes that soak up flavor while bacon renders its smoky essence into the pot.
I developed this version after years of testing, balancing creamy texture with hearty vegetables for a soup that feels like a hug in a bowl.
The foundation starts with perfectly cooked bacon, whose crispy edges and salty richness form the base of this soup. Sautéed onions and garlic build depth, while cabbage and potatoes simmer until tender but still hold their shape.
The broth reduces to a perfect consistency—neither too thin nor too thick—creating a velvety mouthfeel that makes every bite satisfying. This isn't just soup; it's a creamy, smoky masterpiece that transforms simple ingredients into something extraordinary.
What makes this recipe stand out is its versatility. You can keep it classic with a broth-based version or make it extra rich by stirring in cream at the end.
The bacon adds layers of flavor that elevate the natural sweetness of the cabbage and potatoes, creating a perfect harmony of textures and tastes. Whether you're serving it as a main dish or a side, this soup will become a staple in your meal rotation.
Pair it with crusty bread for dipping or a sprinkle of fresh herbs for brightness. The best part? It tastes even better the next day as the flavors meld together. Let's get cooking—this soup is worth every minute of simmering time.
Ingredients for bacon cabbage and potato soup
These 13 ingredients transform into a soul-warming soup that's creamy, smoky, and packed with crunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Bacon 🥓 | 8 oz | Cut into 1/2-inch pieces, crispy edges |
| Yellow Onion 🧅 | 1 whole | Medium size, diced small |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Green Cabbage 🥬 | 1 lb | Green or purple, shredded |
| Russet Potatoes 🥔 | 2 lbs | Peeled, cut into 1-inch cubes |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred, homemade or high-quality |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness (optional) |
| Whole Milk 🥛 | ½ cup | For creaminess (optional) |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Butter 🧈 | 2 tbsp | Unsalted, for sautéing |
The bacon is non-negotiable here—thick-cut from Costco gives you that perfect crispy edge. Look for applewood-smoked if you can find it, but regular bacon works too. I always grab extra because the crispy bits are the secret to that smoky depth. The cabbage? Green or purple both work, but purple adds a pretty color. Slice it thin so it cooks down but still has that satisfying bite. For the potatoes, Russets are ideal—they hold up to long cooking without turning mushy. If you're short on time, Yukon Golds work too, but they'll break down faster.
No bacon? Smoked paprika plus a dash of liquid smoke gets you close—trust me, it's a game-changer. Running low on thyme? Dried oregano at the same amount works in a pinch, but thyme's earthy flavor is what ties everything together. Want to skip the dairy? Coconut milk instead of heavy cream keeps it rich without being heavy. The broth is where the magic happens—homemade is best, but even the good store-bought stuff (like Pacific Foods) will do. And if you're making this ahead? Double the bacon—it only gets better as it sits.
This soup tastes even better the next day—4-5 days in the fridge, no problem. For leftovers, I like to add a splash of milk when reheating to restore that creamy texture. Freezes beautifully for up to 3 months—just thaw in the fridge overnight. Pro tip: Save the crispy bacon bits from cooking and sprinkle them on top before serving. That's where all the flavor lives.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just chop, simmer, and forget. No fancy gadgets, no last-minute grocery runs. That thick-cut bacon renders its own fat, onions caramelize while you dice potatoes, and the cabbage practically cooks itself. Twenty minutes later, you’re done.
- Smoky-Savory Crunch: Here’s what sold me—the bacon’s crispy edges melt into the soup, while the potatoes stay just tender enough to hold their shape. That first spoonful? Crispy, creamy, with a garlicky punch that lingers. My husband calls it “dangerously addictive,” and I won’t argue.
- Leftovers That Don’t Suck: Between us, most soups turn sad after day two. Not this one. The potatoes soak up flavor like sponges, the cabbage stays vibrant, and the bacon? Even better reheated. I make a double batch on Sundays—lunch one day, dinner the next, with zero complaints.
- Budget-Friendly Crowd-Pleaser: Russet potatoes and cabbage are cheap, bacon stretches farther than you’d think, and it feeds four for under $10. Honestly, it’s the kind of dish that makes me feel like I’m feeding a houseful of people without breaking the bank. (Yes, even on a Tuesday night.)
Step-by-step instructions for bacon cabbage and potato soup
Here's how to create a soul-warming soup where crispy bacon meets tender potatoes and cabbage in a velvety broth.
Cook the Bacon Until Crispy
Place the 8 oz thick-cut bacon in a large Dutch oven over medium heat. Let it cook undisturbed for 8-10 minutes until the edges become deep golden brown and crispy. This is where all that smoky flavor develops—don't rush it.
Once the bacon is crisp, use tongs to transfer it to a paper towel-lined plate, leaving the rendered fat in the pot. You should have about 2 tablespoons of that precious bacon fat left behind—this is liquid gold for your soup's depth of flavor. If you need more, add 1 tablespoon butter to the pot and let it melt completely.
Sauté Onions and Garlic
In the same Dutch oven with the bacon fat, add the diced yellow onion and cook over medium heat for 5-6 minutes, stirring occasionally, until softened and light golden brown. This step builds the flavor foundation—you want the onions to caramelize just slightly but not brown too deeply.
Add the 4 cloves minced garlic and cook for another 30 seconds until fragrant. Here's the thing—garlic burns fast, so keep an eye on it. You'll know it's ready when the kitchen fills with that irresistible aroma. Immediately add 1 teaspoon dried thyme and stir for 10 seconds to toast the spices and release their flavors.
Simmer Potatoes and Cabbage in Broth
Add the 2 lbs peeled russet potatoes cut into 1-inch cubes and the 1 lb shredded green cabbage to the pot. Pour in the 6 cups chicken broth, then sprinkle in 1.5 teaspoons salt and 0.5 teaspoon black pepper. Bring everything to a gentle boil over high heat, then immediately reduce to medium-low heat.
Let it simmer uncovered for 20-25 minutes, stirring occasionally, until the potatoes are fork-tender and the cabbage has softened. You'll know they're ready when a knife slides in easily—this ensures your soup has texture without being mushy. Taste the broth and adjust seasoning if needed, remembering that the bacon and cream will add more flavor later.
Finish with Creamy Richness
Stir in the 0.5 cup heavy cream and 0.5 cup whole milk to create that luscious, velvety texture. Return the crispy bacon to the pot and let everything heat through for 2-3 minutes—just until the soup reaches 190°F. The cream will thicken slightly, creating that perfect balance between hearty and creamy.
Remove from heat and let it rest for 5 minutes to allow the flavors to meld. The soup should be thick enough to coat the back of a spoon but still have a pleasant mouthfeel. Stir in the 0.25 cup chopped fresh parsley just before serving to add a fresh, bright note that cuts through the richness.
Pro Tips For Making Bacon Cabbage And Potato Soup
- CRISP THE BACON LOW: I used to rush the bacon and end up with grease everywhere and barely crispy edges. Cook it at 275°F (135°C)—yes, that’s low—for 15-20 minutes until the fat renders slowly and the edges get that perfect snap. The flavor stays rich, and you won’t choke on smoke.
- CUT POTATOES EVENLY: Uneven potatoes mean some mushy, some undercooked. Slice them into ½-inch chunks—no smaller, or they’ll turn to glue—and parboil for 5 minutes first. This guarantees they finish tender without turning to mush in the soup.
- SALT THE CABBAGE FIRST: Fresh cabbage tastes bland if you wait. Shred it, toss with ½ teaspoon salt per pound, and let it sit for 10 minutes before adding to the pot. This softens the edges and draws out bitterness—trust me, your soup will taste deeper.
- SKIP THE BOILING POTATOES DRY: Adding raw potatoes to simmering broth? Big mistake. They’ll soak up liquid like a sponge and turn to paste. Parboil them first (5-7 minutes), drain, then add back to the pot—this keeps them fluffy and prevents a gummy soup.
Dietary considerations for this recipe
Low-Carb Adaptations
Swap the 2 lbs russet potatoes for 1 lb cauliflower florets (about 4 cups) to cut carbs while keeping texture. I also add ½ lb mushrooms for heartiness—they absorb flavors beautifully. Use 2 cups heavy cream instead of milk to maintain richness without the potato starch. 🥬
Dairy-Free Options
Replace the 0.5 cup heavy cream and 0.5 cup milk with 1 cup full-fat coconut milk> (canned, not light) for a creamy base. Add 1 tbsp nutritional yeast for a cheesy flavor.
The bacon fat remains essential—it's the soul of this soup! For extra thickness, blend ½ cup cooked cauliflower> into the broth before adding coconut milk.
Gluten-Free Assurance
This recipe is naturally gluten-free as long as you verify your chicken broth is certified gluten-free (brands like Pacific Foods or Imagine are safe). Check that your bacon isn't processed in shared facilities with gluten-containing additives.
I always double-check labels—some bacon brands add malt vinegar or soy sauce that may contain gluten. 🌾
Vegetarian Swap
Skip the bacon entirely and boost flavor with 2 tbsp smoked paprika> plus 1 tsp liquid smoke>. Use 1 tbsp olive oil> instead of bacon fat for sautéing.
Add ½ cup cooked lentils> (about ¼ cup dry>) to maintain protein and heartiness. The cabbage and potatoes still shine as the stars of this vegetarian version.
Low-Sodium Focus
Use low-sodium chicken broth> (or homemade) and reduce added salt to ½ tsp>. Enhance flavor with extra garlic> (5 cloves), 1 tsp onion powder>, and ½ tsp mustard powder>.
The bacon's natural saltiness still comes through—you'll barely miss the extra salt. Taste as you go and adjust gradually. 🧂
Keto-Friendly Version
Replace potatoes with 1 lb rutabaga> (peeled, diced) and reduce cabbage to ½ lb>. Add 1 cup shredded cheddar cheese> at the end for creaminess. Use 2 cups heavy cream> instead of milk.
This version keeps under 8g net carbs per serving> while maintaining that satisfying, hearty texture. The rutabaga adds natural sweetness that balances the smokiness perfectly. 🥕
Nutrition facts
Frequently asked questions about bacon cabbage and potato soup
Can I make this soup without cream for a lighter version?
Skip the heavy cream and milk, but add 1 cup extra chicken broth to maintain moisture. For richness, stir in ½ cup Greek yogurt at the end—it adds creaminess without heaviness. The bacon fat and potatoes will still provide plenty of hearty flavor.
How do I prevent the cabbage from turning mushy?
Shred the cabbage thinly and cook it for only 15-20 minutes in the broth. For extra crunch, add ½ cup raw cabbage during the last 5 minutes of cooking. Also, avoid overcrowding the pot—simmer with enough broth to cover ingredients by at least 1 inch.
Can I use sweet potatoes instead of regular potatoes?
Yes, but they'll add natural sweetness that changes the flavor profile. Use 1 lb sweet potatoes and reduce the cabbage to ½ lb to balance flavors. Add ½ tsp cinnamon when sautéing onions to complement the sweetness. The soup will taste different but still delicious!
What's the best way to reheat leftovers?
Gently reheat on the stove over low heat for 5-7 minutes, stirring occasionally. Add 1-2 tbsp milk or water if the soup thickens too much. For extra richness, stir in 1 tbsp butter or a few extra crispy bacon bits. Never microwave—it makes the potatoes gummy!
Why does my soup taste bland even after following the recipe?
Check your seasoning at each step—especially after adding broth. The bacon fat is flavorful, but if you drained it completely, add 1 tbsp extra butter when sautéing. Also, let the soup sit for 10 minutes after cooking so flavors meld. For depth, add ½ tsp Worcestershire sauce or a splash of apple cider vinegar. Taste as you go!