Soups & Stews
This bacon cabbage and potato soup recipe delivers the ultimate comfort—smoky, savory bacon meets tender cabbage and hearty potatoes in a rich, simmered broth. The secret lies in crispy bacon bits that add crunch while the vegetables melt into a velvety, satisfying blend.
I've perfected this recipe over years of chilly evenings, ensuring every spoonful balances richness with freshness.
The process starts with browning thick-cut bacon until golden—this step unlocks deep, smoky flavors that infuse the entire soup. Sautéing cabbage until tender-crisp preserves its natural sweetness, while potatoes absorb the broth's richness for that classic, hearty texture.
The result? A bowl that's equal parts comforting and restaurant-quality, with optional garnishes like fresh parsley or a dollop of sour cream to elevate it further.
What makes this soup truly special is its versatility—it's hearty enough for a cold winter night but light enough for a lunch that feels indulgent. The bacon adds a satisfying crunch, while the cabbage and potatoes create a perfect balance of textures and flavors.
Each ingredient plays its part, ensuring no single component overpowers the others.
Ready in about 45 minutes, this soup transforms simple ingredients into a meal that feels like a hug in a bowl. The combination of smoky bacon, slightly sweet cabbage, and creamy potatoes creates a harmony that's impossible to resist.
Whether you're feeding a crowd or treating yourself to a cozy solo dinner, this recipe delivers comfort with every bite.
Ingredients for bacon cabbage and potato soup
Pantry staples and a few fresh ingredients create this rich, comforting bacon cabbage and potato soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Bacon 🥓 | 12 oz | Thick-cut preferred for best flavor |
| Yellow Onions 🧅 | 1 whole | Medium size, diced |
| Green Cabbage 🥬 | 1 lb | Green cabbage, shredded |
| Russet Potatoes 🥔 | 2 lbs | Peeled and cubed, 1-inch pieces |
| Celery Stalks 🧅 | 3 whole | Diced, with leaves |
| Garlic Cloves 🧄 | 4 cloves | Minced, for depth |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Whole Milk 🥛 | 1 cup | Full-fat for creaminess |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Bay Leaves 🍃 | 2 whole | Remove before serving |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Sour Cream 🥛 | ½ cup | Optional garnish |
The bacon is non-negotiable here—thick-cut delivers that perfect smoky crunch. Oscar Mayer or Costco brands are my go-tos, but any quality bacon works. Look for slices with good marbling for maximum flavor. The cabbage and potatoes should be fresh; green cabbage adds a nice peppery bite, while Russet potatoes hold up best to simmering. If you're short on time, baby potatoes work too, but they'll take longer to cook. For the broth, low-sodium is key—you'll be adding plenty of salt later.
No thick-cut bacon? Regular bacon at half the amount will work, but it won't be as crispy. Fresh thyme is ideal, but dried works at one-third the amount. The milk adds creaminess—whole milk is best, but half-and-half or heavy cream will give you that restaurant-quality richness. Short on parsley? Fresh chives or dill make nice substitutes. For extra depth, add a splash of apple cider vinegar or a pinch of smoked paprika to the broth. The flour is just for thickening—don't skip it if you want that velvety texture.
This soup tastes even better the next day—3-4 days in the fridge, no problem. For freezing, portion into containers and store for up to 3 months. Reheat gently on the stove with a splash of broth or water. The bacon bits lose their crunch when reheated, so I always add extra fresh bacon on top when serving. For meal prep, make a double batch and freeze half—perfect for busy nights. Garnish with extra bacon bits and a dollop of sour cream for that final restaurant touch.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no chopping boards full of scraps, no last-minute dish to wash. Just toss in the bacon, potatoes, and cabbage, and let the onions and celery mellow into the fat while you stir. Honestly, I’ve made it after work with a toddler on my hip and still had time to fold laundry.
- Smoky-Creamy Balance: That first bite of crispy bacon crunch against the tender potatoes? Chef’s kiss. The thick-cut bacon renders into pure flavor, and the cabbage softens just enough to soak it up—no mushy texture here. Between us, I’ve had fancier soups that couldn’t compete.
- Leftovers That Beg: This soup improves the next day. The flavors meld into something richer, and the potatoes get that perfect creamy edge. I’ll be real: I’ve reheated mine three times in a row, and my partner still asks for seconds. (Yes, even on a Tuesday night.)
- Budget-Friendly Crowd-Pleaser: Russet potatoes and green cabbage stretch this recipe to feed four for under $10. Add a loaf of crusty bread, and you’ve got a meal that’ll silence the “what’s for dinner?” complaints. My college roommates and I lived on this—still one of my go-tos.
Step-by-step instructions for bacon cabbage and potato soup
This hearty soup delivers smoky bacon crunch and velvety potato richness in a single pot.
Cook the Bacon and Sauté the Vegetables
In a large pot, cook the 12 oz thick-cut bacon over medium heat until the edges become deep golden brown and crispy, about 10-12 minutes. Use a spatula to press the bacon against the pot to render the fat evenly. Once crisp, remove the bacon with tongs and set aside on a paper towel, leaving the fat in the pot.
Reduce the heat to medium-low and add the 1 whole yellow onion, 3 whole celery stalks, and 4 cloves garlic cloves. Sauté for 5-6 minutes until the onions soften and the garlic becomes fragrant and lightly golden. This step builds the flavor foundation—don't rush it. If the vegetables start to stick, add a splash of water and scrape up the browned bits from the bottom of the pot.
Add Potatoes and Cabbage
Push the sautéed vegetables to one side of the pot and add the 2 lbs russet potatoes and 1 lb green cabbage to the empty space. Pour in the 6 cups chicken broth and bring the mixture to a gentle boil. Once boiling, stir to combine everything, ensuring the potatoes and cabbage are fully submerged.
Reduce the heat to low and let the soup simmer for 20-25 minutes, until the potatoes are fork-tender and the cabbage has softened. You'll know the potatoes are done when they easily pierce with a knife. If the soup reduces too much before the potatoes are tender, add a little water to maintain the liquid level. The cabbage should still hold some structure—it will soften further as it cools.
Thicken the Soup
In a small bowl, whisk together the 2 tbsp all-purpose flour and 1 tsp dried thyme to create a smooth paste. Slowly pour this mixture into the simmering soup while stirring constantly. Add the 2 whole bay leaves and 1.5 tsp salt and 0.5 tsp black pepper to the pot. Let the soup simmer for an additional 5-7 minutes to allow the flour to fully thicken the broth.
Taste the soup and adjust the seasoning if needed—this is where the flavors come together. The soup should have a rich, savory depth with a hint of smokiness from the bacon. If it's too thick, thin it with a splash of chicken broth or water until it reaches your preferred consistency. The goal is a creamy yet spoonable texture that coats the back of a spoon.
Finish and Serve
Remove the 2 whole bay leaves from the soup using a slotted spoon. Stir in the 1 cup whole milk and the reserved crispy bacon, breaking it into smaller pieces as you add it. Let the soup simmer for another 2-3 minutes to heat through and meld the flavors. The milk will add a silky creaminess without making the soup watery.
Ladle the soup into bowls and garnish each serving with 0.25 cup fresh parsley and a dollop of 0.5 cup sour cream. The parsley adds a bright, fresh contrast to the rich soup, while the sour cream adds a cool, tangy finish. Serve immediately while the bacon is still crispy and the soup is steaming hot. This dish tastes even better the next day, as the flavors deepen and the textures soften just enough for ultimate comfort.
Pro Tips For Making Bacon Cabbage And Potato Soup
- CRISP THE BACON LOW: Thick-cut bacon needs patience—cook it slow and steady on medium-low heat until the edges curl but the center stays slightly soft. I learned the hard way that high heat turns it greasy and rubbery, and nobody wants that in soup.
- CHOP CABBAGE SMALLER THAN YOU THINK: The cabbage should disappear into the soup, not just soften into chunks. Aim for ½-inch pieces or smaller—this makes it tender faster and blends better with the potatoes. (Yes, even if it looks like overkill at first.)
- ADD POTATOES IN TWO BATCHES: Toss half the potatoes in first, simmer until they’re just starting to break down, then add the rest. This keeps the soup from getting gluey—potatoes release starch like crazy, and crowding them makes the texture turn to mush.
- SALT THE WATER LIKE THE OCEAN: Use about 1½ teaspoons of salt per quart of water (or more if you’re using unsalted bacon). The potatoes and cabbage need time to absorb flavor, and weak broth makes the whole dish taste bland. Trust me, it’s better to adjust later than regret it now.
Dietary considerations for these flavors
Classic Comfort Food
This rich soup is naturally packed with protein from the bacon and complex carbs from the potatoes and cabbage, making it a satisfying meal that keeps you full for hours.
The thick-cut bacon adds fat-soluble vitamins like B12, while the cabbage provides fiber and vitamin K—perfect for digestion and bone health. 🥔
Low-Carb Adaptation
For a lighter version, swap half the potatoes (about 1 lb) for cauliflower florets—they add bulk without the same carb load. Keep the bacon and cabbage for flavor and fiber.
Use cauliflower rice in place of potatoes if you prefer an even lower-carb option. Just simmer for 5-7 minutes less since cauliflower cooks faster.
Gluten-Free Options
The original recipe uses all-purpose flour to thicken, but you can easily substitute cornstarch or arrowroot powder (use 1 tbsp instead of 2 tbsp flour). Both create a smooth, gluten-free thickening without altering the soup's texture. For extra richness, stir in ¼ cup coconut milk instead of regular milk.
Dairy-Free Swaps
Skip the whole milk and use unsweetened almond milk or oat milk for creaminess. Add 1 tbsp nutritional yeast for a cheesy flavor without dairy. For the sour cream garnish, try dairy-free coconut yogurt or cashew cream—both add tangy richness.
The soup will still be creamy but lighter for lactose-sensitive eaters.
Vegetarian Version
Replace the bacon with smoked turkey bacon or tempeh crumbles for a meat-free alternative. Boost umami with 1 tbsp soy sauce or 1 tsp liquid smoke in the broth.
Add ½ cup cooked lentils to the pot for extra protein. The cabbage and potatoes will still provide hearty texture while keeping the dish vegetarian-friendly.
Keto-Friendly Tweaks
For a keto version, reduce the potatoes to ½ lb and add 1 cup shredded Brussels sprouts (they have fewer carbs than potatoes). Use heavy cream instead of milk to keep it rich.
Garnish with crumbled bacon bits and chives instead of parsley. This version stays under 10g net carbs per serving while keeping the comforting flavors intact. 🥓
Nutrition facts
Frequently asked questions
Can I make this soup without bacon?
The bacon adds that signature smoky flavor and satisfying crunch, but you can substitute it with smoked turkey bacon or crumbled tempeh for a meat-free version. For extra depth, add 1 tsp liquid smoke or 1 tbsp soy sauce to the broth. The texture will be slightly different, but the hearty flavors of cabbage and potatoes will still shine.
How long can I store leftovers?
This soup tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4-5 days. For freezing, portion into containers and keep for up to 3 months. Reheat gently on the stove with a splash of broth or water—just add extra bacon bits on top when serving to restore that crispy crunch.
Why did my soup turn out too thin?
If your soup is too thin, it might be because the flour didn't fully thicken the broth. Simmer the soup for an additional 5-7 minutes after adding the flour mixture to ensure proper thickening. If it's still too thin, make a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and stir it in while simmering. For a smoother texture, whisk vigorously to avoid lumps.
Can I use frozen cabbage instead of fresh?
Yes, but thaw and drain the frozen cabbage first to avoid making your soup watery. Since frozen cabbage is pre-shredded, you may need to adjust the cooking time—simmer for 5-7 minutes less than fresh cabbage. For extra flavor, add ½ tsp garlic powder to the broth to compensate for the lack of fresh aroma. The texture will be slightly softer, but it still works well!
Is this soup kid-friendly?
Kids often love the familiar flavors of bacon and potatoes. For picky eaters, blend a portion of the soup until smooth for a creamy texture. Remove the bacon bits before serving if needed, and offer the sour cream or parsley garnish on the side. The mild cabbage flavor blends well with the richness, making it a comforting option for little ones.