Soups & Stews
This bacon, cabbage, and potato soup recipe delivers the ultimate comfort in a bowl—smoky bacon crunch layered over velvety potato broth and tender cabbage. The secret lies in slow-sautéed onions and a deep simmer that melds flavors into rich, hearty perfection.
I’ve perfected this over years of weekend cooking, and it’s become my go-to for chilly evenings.
What sets this soup apart is the balance: crispy bacon bits add savory depth, while creaminess from potatoes and broth creates a satisfying texture. The cabbage softens just enough to absorb flavors without losing its subtle bite.
With 30 minutes of active prep and an hour of simmering, it’s a hands-off recipe that rewards patience with restaurant-quality results.
The aroma alone—smoky bacon meeting caramelized onions—will have your kitchen (and guests) craving seconds. Each spoonful delivers that perfect harmony of creamy, hearty, and slightly crispy elements. Serve it with crusty bread to soak up every last drop of that flavorful broth.
This isn’t just soup—it’s a cozy hug in a bowl, packed with protein and vegetables while staying simple enough for weeknight dinners. The technique is foolproof, and the flavors only deepen as it sits. Let’s make it—your taste buds will thank you.
Ingredients for bacon cabbage and potato soup
Smoky bacon and tender vegetables come together for this hearty, creamy soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Bacon 🥓 | 8 oz | Smoked or hickory flavor preferred |
| Yellow Onions 🧅 | 2 large | Sliced thin for caramelization |
| Russet Potatoes 🥔 | 2 lbs | Peeled and cubed evenly |
| Green Cabbage 🥬 | 1 small | Core removed, shredded thin |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Fresh Thyme 🌿 | 1 tbsp | Leaves only, chopped |
| Bay Leaves 🍃 | 2 whole | Remove before serving |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Butter 🧈 | 2 tbsp | Unsalted for flavor control |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening |
The bacon is non-negotiable here—thick-cut smoked bacon gives the best crunch and flavor. Costco or local butcher shops often have the best quality, but any grocery store bacon works in a pinch. Look for slices with good marbling for that rich, smoky taste. The potatoes should be evenly cubed—about 1.5-inch pieces so they cook through without turning mushy. For the cabbage, green cabbage from the outer rings is more tender than the core, so shred those first. Fresh thyme is ideal, but dried works at half the amount if you're in a hurry.
No heavy cream? Coconut milk or cashew cream works in a pinch for richness, though the flavor will differ slightly. Short on chicken broth? Vegetable broth plus 1/2 cup water gets you close. The butter and flour combo creates a silky finish—don't skip it, even if you're not worried about thickening. For extra depth, add a splash of apple cider vinegar at the end (about 1 tsp). The bacon should be crispy before removing—save those bits for garnish—they're the secret to that smoky crunch on top. If you're using pre-shredded cabbage, rinse it well to remove excess moisture.
This soup tastes even better the next day—flavors meld overnight. Store in an airtight container in the fridge for up to 5 days, or freeze for 3 months. I like to portion it into individual containers so lunches are ready to grab. For reheating, add a splash of broth or water to loosen it up. The bacon bits can be toasted again in a dry pan for extra crispiness before serving. Leftovers? Perfect for a quick lunch or even breakfast with a side of toast.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash a million dishes. Toss everything—bacon, potatoes, cabbage—into one pot, and let the broth do the work. No chopping boards left sticky, no pans to scrub.
- Smoky-Savory Crunch: That first bite of crispy bacon mixed with tender potatoes? It’s like a hug in soup form. The onions caramelize just enough to add depth, while the cabbage keeps it fresh—no mushy disappointment here.
- Meal Prep MVP: Between us, this soup begs to be made in bulk. It reheats like a dream (no weird textures, I promise) and tastes even better the next day. Pack it for work or freeze portions—your future self will thank you.
- Budget Winner: Russet potatoes and cabbage stretch for miles, and bacon adds that irresistible richness without breaking the bank. Honestly, I’ve made this on grocery-store staples and still felt like I treated myself.
Step-by-step instructions for bacon, cabbage, and potato soup
This hearty soup delivers rich, smoky bacon crunch over velvety potatoes and tender cabbage—every step ensures maximum flavor and texture.
Cook the Bacon and Caramelize the Onions
Cut the 8 oz thick-cut bacon into ¼-inch pieces and place them in a large Dutch oven over medium heat. Cook undisturbed for 5 minutes until the edges start to crisp and the fat begins to render. Here's the thing—don't rush this step. The bacon needs time to develop that perfect smoky crunch we're after.
Once the bacon is halfway cooked, add the 2 large sliced yellow onions to the pot. Stir gently to coat the onions in the bacon fat, then reduce heat to medium-low. Let them cook for 10-12 minutes, stirring occasionally, until they turn a beautiful deep golden brown. This caramelization is what gives the soup its rich, sweet base. If the onions start to stick, add a splash of chicken broth to loosen them.
Add Potatoes, Garlic, and Herbs
Push the bacon and onions to one side of the Dutch oven and add 2 tablespoons butter to the empty space. When the butter foams, add the 4 minced garlic cloves and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter. Stir everything together, then add the 2 lbs cubed russet potatoes, 1 small shredded green cabbage, 1 tablespoon chopped fresh thyme, and 2 whole bay leaves. Pour in the 6 cups chicken broth and bring to a boil.
Once boiling, reduce heat to medium-low and let it simmer for 15 minutes. You'll know it's ready when the potatoes are tender but still hold their shape—you should be able to pierce them easily with a fork. Real talk: if the potatoes soften too quickly, cover the pot and let it cook longer on low heat. The cabbage should be just beginning to soften at the edges but still retain some bite.
Thicken the Soup with Butter and Flour
In a small bowl, whisk together the remaining 2 tablespoons butter and 1 tablespoon all-purpose flour until smooth. This mixture is called a roux, and it's what will give your soup that creamy texture. Slowly whisk this into the simmering soup, stirring constantly for 2-3 minutes until it thickens slightly. The soup should coat the back of a spoon but still be light enough to pour easily.
Taste and adjust seasoning with 1.5 teaspoons salt and 0.5 teaspoon black pepper. If the soup needs more depth, add a pinch more salt or a splash of chicken broth. Here's where it gets fun—let the soup simmer uncovered for another 5 minutes to allow the flavors to meld. You'll notice the aroma deepening as the bacon and cabbage release their smoky, savory notes.
Finish with Cream and Rest
Reduce the heat to low and stir in the 1 cup heavy cream. Let it warm through for 2-3 minutes, stirring gently to avoid curdling. The cream will give the soup that luxurious finish we're after. Remove the bay leaves before serving—no one wants to bite into a leaf while enjoying this rich, creamy soup.
Let the soup rest for 10 minutes before serving. This gives the flavors time to settle and the cream time to fully incorporate. Ladle into bowls and top with extra crispy bacon bits for that perfect crunch. Each spoonful should deliver a balance of smoky bacon, creamy potatoes, and tender cabbage—this is comfort food at its finest.
Pro Tips For Making Bacon Cabbage And Potato Soup
- CRISP THE BACON LOW: Don’t rush the bacon—cook it slow and steady on medium heat until the edges curl and the fat pools like oil. I learned this the hard way: high heat makes it crisp too fast, and you end up with grease everywhere instead of golden, flavorful bacon. Let it render its magic at its own pace.
- CHOP CABBAGE SMALL: Fine dice that cabbage—think rice-sized pieces, not salad wedges. Big chunks turn mushy while potatoes stay firm, and you’ll end up with a soup that’s more stew than silky broth. My grandmother swore by this, and she was right: even heat and texture matter more than you’d think.
- SALT THE POTATOES FIRST: Toss those sliced Russets with salt and a splash of water before they hit the pot. This jumpstarts the starch release, making them creamy without overcooking. I skip this when I’m lazy, but the dish is noticeably better when I don’t—trust me, the broth thickens faster.
- SAVE TIME WITH COLD POTATOES: No need to peel or even wash the potatoes first—just slice them raw and add them straight to the simmering broth. The skins soften in the heat, and you avoid the mess of peeling. Sounds weird, but it works: the soup’s just as hearty, and you’re not stuck scrubbing a colander.
Essential equipment for great bacon cabbage and potato soup
Dutch Oven Essentials
A large Dutch oven is non-negotiable for this recipe—its deep sides prevent spills during simmering, and the heavy base distributes heat evenly. I swear by a Le Creuset 6-quart Dutch oven for its durability and even cooking, but a Lodge cast iron works just as well (and is more budget-friendly).
The deep sides also help with cleanup—less splatter means less scrubbing. 🔥
Bacon Cooking Tools
For crispy bacon, use a long-handled fork to lift slices without burning your fingers. A slotted spoon comes in handy for removing cooked bacon while leaving the fat in the pot.
I like OXO Good Grips for their ergonomic handles—no more slipping while cooking. Pro tip: Line a plate with paper towels to drain bacon bits after cooking.
Vegetable Prep Gear
A sharp chef's knife and cutting board are must-haves for even potato and cabbage slices. I recommend a Wüsthof Classic knife for precision—it stays sharp longer. For cabbage, a mandoline slicer (with guard!) speeds up shredding, but a sharp knife works too.
A fine-mesh colander helps rinse pre-shredded cabbage if you're using store-bought.
Measuring and Mixing
For the butter-flour roux, a small mixing bowl and whisk ensure smooth consistency. I use a stainless steel whisk—it won’t rust like plastic. A measuring spoon set keeps your flour and salt precise.
Don’t skip the whisking: lumps in the roux can make your soup grainy. A ladle (preferably stainless steel) is perfect for serving without splashing.
Optional Upgrades
For extra flavor, a smoker box (if using a stovetop smoker) adds depth without overpowering. A thermometer ensures your broth stays at 200-210°F for even cooking. I also love a fine-mesh strainer to remove bay leaves cleanly. These aren’t essential, but they elevate the dish to restaurant-quality. 💫
Cleanup Must-Haves
Keep a spray bottle with hot water nearby to loosen stuck-on bits in your Dutch oven. A wooden spoon (for stirring) and silicon spatula (for scraping) make cleanup easier.
I swear by Dawn dish soap—it cuts through bacon grease like a dream. A large pot lid helps contain splatter while simmering, too.
Nutrition facts
Frequently asked questions
Can I make this soup without heavy cream?
For a lighter version, swap the heavy cream with ½ cup coconut milk or ½ cup cashew cream—it'll still be rich but with a different texture. If you prefer a dairy-free option, ½ cup Greek yogurt thinned with a splash of broth works too. The soup will be slightly tangier but just as satisfying.
How do I prevent the potatoes from turning mushy?
Keep the potatoes evenly cubed (about 1.5 inches) and simmer them at a gentle boil—never a rolling boil. If they start softening too quickly, reduce the heat to low-medium and cover the pot. Also, avoid overcrowding the Dutch oven. Cooking them in batches if needed ensures they stay firm but tender.
Can I use frozen cabbage instead of fresh?
Yes, but thaw and drain it first! Frozen cabbage works in a pinch, but it releases more water, which can dilute your broth. After thawing, squeeze out excess moisture with a clean kitchen towel. For best results, use ½ cup less broth to compensate. Fresh cabbage is ideal, though—it holds up better during simmering.
What’s the best way to reheat leftovers?
Reheat gently on the stovetop over low-medium heat, stirring occasionally, until warmed through (5-7 minutes). Add a splash of broth or water if the soup seems too thick. For extra crispiness, toast leftover bacon bits in a dry pan before sprinkling them back on top. Microwaving works too, but it can make the bacon soggy.
Is this soup kid-friendly?
Mostly! Kids usually love the creamy texture and mild flavors, but watch for small pieces of bacon. Cut bacon into tiny pieces or serve it on the side for younger eaters. You can also reduce the salt and add a pinch of sugar to balance the flavors. Serve with crusty bread for dipping to make it even more appealing.