Soups & Stews
This bacon, cabbage, and potato soup recipe delivers the perfect balance of smoky, savory, and creamy flavors in every spoonful. The secret lies in crispy bacon rendering into the pot, cabbage softening into tender layers, and potatoes absorbing the rich broth until fork-tender.
I developed this recipe during a chilly autumn weekend when I needed a hearty, one-pot meal that could feed a crowd without sacrificing depth of flavor.
The beauty of this soup is its creamy texture—achieved through a blend of potatoes and optional cream or coconut milk—while keeping it light enough for a weeknight dinner. Sautéing the bacon first creates a flavorful base, and simmering everything together allows the vegetables to meld into a harmonious broth.
The result is a comforting, satisfying dish that’s perfect for meal prep or serving straight from the pot.
What makes this recipe stand out is the balance of textures: crispy bacon bits on top, tender cabbage, and velvety potatoes all in one bowl. It’s the kind of soup that tastes even better the next day as the flavors deepen.
Whether you’re feeding a family or meal prepping for the week, this recipe delivers restaurant-quality comfort food at home.
For those looking to adapt it, you can easily swap the bacon for smoked turkey or skip it entirely for a vegetarian version—just add extra mushrooms or smoked paprika for depth. The instructions will guide you through every step to ensure your soup turns out rich, flavorful, and perfectly balanced.
Ingredients for bacon cabbage and potato soup
Pantry staples plus a few key ingredients for that smoky, creamy, crunchy magic in every bowl.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Bacon 🥓 | 12 oz | Thick-cut for crispiness, chopped |
| Green Cabbage 🥬 | 1 ½ lb | Core removed, cut into wedges |
| Yukon Gold Potatoes 🥔 | 2 lb | Peeled, cut into 1-inch cubes |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Apple Cider Vinegar 🍎 | 1 tbsp | For brightness |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Coconut Milk (optional) 🥥 | ½ cup | For dairy-free creaminess |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The bacon is where all the flavor starts. Thick-cut gives you that perfect crispy edge while rendering into the pot—Costco or Trader Joe's usually have the best deals. Skip the pre-chopped stuff; chopping it yourself makes it crispier. Cabbage should be firm and vibrant, not wilted. Green cabbage holds up better than red in this dish, but if you prefer red, go for it—just add a splash of vinegar to keep it bright. Yukon Gold potatoes are ideal—they're creamy when cooked, unlike Russets which can get gluey. If you can only find Russets, peel them extra thin.
No bacon? Smoked turkey bacon or crispy pancetta works in a pinch. Heavy cream giving you pause? Coconut milk or Greek yogurt keeps it creamy without dairy. The vinegar is non-negotiable for brightness—apple cider or white wine vinegar both work. Fresh thyme is ideal, but dried at one-third the amount gets you there. For extra depth, add a pinch of smoked paprika with the bacon. The potatoes can be pre-cubed and stored in water in the fridge for up to 2 days—just drain and pat dry before cooking. And if you're prepping ahead, cook the bacon first and store it separately until you're ready to assemble the soup.
This soup tastes even better the next day as the flavors meld. Store leftovers in the fridge for up to 5 days—the creaminess actually improves. For freezing, portion into containers and it keeps for 3 months. I like to double the recipe and freeze half; perfect for lazy weeknights. The bacon bits on top stay crispy if you add them right before serving. Garnish with fresh parsley if you've got it, but it's not required. And if you're making it vegetarian? Swap the bacon for mushrooms and add a splash of soy sauce for umami.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s basically hands-off after the bacon hits the skillet. Toss everything in—cabbage, potatoes, onions—then let the bacon render its fat while it all simmers. No chopping boards to clean, no extra pots to wash. Just that deep, smoky aroma filling the kitchen while you do your thing.
- Crispy-Creamy Obsession: The thick-cut bacon isn’t just for flavor—it delivers crunch with every bite. Meanwhile, the Yukon Golds turn velvety, and the cabbage? Perfectly tender without going mushy. Honestly, the contrast is what makes this soup dangerously addictive. (Yes, even on a Tuesday night.)
- Lunchbox Hero: This soup reheats like a dream, so I make a big batch on Sundays and pack it for work. The bacon stays crispy when cooled, and the potatoes hold their shape—no sad, watery leftovers here. My coworkers think I’m a genius, and my lunchbox stays full without the hassle.
- Budget-Friendly Feast: Cabbage and potatoes stretch this into a full meal for less than $10. Thick-cut bacon adds richness without breaking the bank, and the onions/garlic bulk it up. Between us, this is my go-to when I’m feeding a crowd or just trying to eat well without overspending. Plus, it’s the kind of dish that makes you feel fancy without the price tag.
Step-by-step instructions for bacon, cabbage, and potato soup
Here's how to build this hearty soup with layers of smoky, creamy goodness.
Cook the Bacon Until Crispy
Place the 12 oz thick-cut bacon in a large Dutch oven over medium heat. Let it cook undisturbed for 5-7 minutes until the edges become deep golden brown and the fat begins to render. This is your flavor foundation—don't rush it.
Once the bacon is 80% cooked (about halfway through), use a slotted spoon to transfer it to a paper towel-lined plate, leaving the rendered fat in the pot. You'll need about 3 tablespoons of that fat for cooking the vegetables. If you need more, add 1 tablespoon olive oil—just don't let it get smoky.
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 just beginning to caramelize at the edges. This step develops sweetness that balances the smokiness.
Add the 4 minced garlic cloves and cook for 30 seconds until fragrant. Be careful not to let the garlic burn—it should smell like fresh garlic, not bitter smoke. This is where the soup's aromatic base comes together, so pay attention.
Build the Soup Base
Add the 1.5 lb green cabbage wedges and 2 lb cubed Yukon Gold potatoes to the pot. Pour in the 6 cups chicken broth, then stir in the 1 tbsp apple cider vinegar, 1 tsp dried thyme, 0.5 tsp ground black pepper, and 1.5 tsp salt. Bring everything to a gentle boil over high heat, then immediately reduce to low heat and cover.
Let the soup simmer for 20-25 minutes until the potatoes are fork-tender and the cabbage has softened but still holds its shape. The potatoes should pierce easily with a knife, but not fall apart. If the soup looks too thick, add ½ cup water to loosen it.
Finish with Cream and Crispy Bacon
Remove the pot from heat and stir in the 0.5 cup heavy cream (or 0.5 cup coconut milk if avoiding dairy). For extra depth, add the crispy bacon back to the pot and let it warm through for 2 minutes. The cream should blend smoothly—if it looks too thick, stir in 1-2 tablespoons of the soup liquid.
Taste and adjust seasoning—you might need a pinch more salt or pepper. The soup should be rich, slightly tangy from the vinegar, and deeply savory from the bacon. If you want extra crunch, sprinkle in ½ cup chopped fresh parsley right before serving.
Pro Tips For Making Bacon Cabbage And Potato Soup
- Crack the Bacon Slow: Thick-cut bacon needs patience—render it over medium heat until the edges crisp at 15-18 minutes, not 10. I used to rush it, and the fat stayed greasy, making the soup taste flat. Let those edges darken like maple syrup, then break the bacon into chunks while it’s still hot (it’ll crisp up again in the soup).
- Core the Cabbage Properly: Remove the cabbage’s toughest outer leaves first, then cut out the core in a single wedge—no spiral slicing. A dull knife will crush the leaves, turning your soup into mushy sludge. Use a sharp chef’s knife, and slice the wedges into ½-inch strips for even cooking (no one wants a cabbage chewer).
- Pre-Cook the Potatoes: Parboil the Yukon Golds for 8-10 minutes before adding them to the pot—this guarantees they’ll finish tender, not gluey. I learned this after a batch turned into a sad, pasty mess. Drain well and shock in ice water to stop cooking, then toss with a pinch of salt so they don’t turn to mush when they hit the simmering broth.
- Save the Bacon Fat: Don’t pour that golden bacon fat down the drain—it’s liquid flavor. After crisping, pour the bacon (and fat) into a heatproof bowl, then strain the fat through a fine-mesh sieve into a jar. Use 2-3 tablespoons to sauté onions and garlic later; it’ll deepen the soup’s richness without extra butter. (Yes, even if you’re impatient like me.)
Make-ahead tips for bacon cabbage and potato soup
Prep Ahead Like a Pro
Start by prepping your bacon and storing it separately—this is my game-changer. Cook 12 oz thick-cut bacon until crispy, then drain on a wire rack to keep it crunchy. Store it in an airtight container in the fridge for up to 5 days.
The rendered fat can be kept in a small jar and used later for sautéing. This step saves 15 minutes on cooking day. 💡
Vegetable Prep Shortcuts
Chop your cabbage and potatoes the night before and store them in separate containers with a damp paper towel. This prevents browning and makes assembly a breeze. I like to keep them in the fridge for up to 2 days—just drain and pat dry before cooking.
For extra efficiency, peel and cube the potatoes first, then store them in cold water until ready to use. 🥔
Broth and Seasonings
Measure out all your broth, cream, and seasonings into a separate container. This way, you can dump everything into the pot at once when it's time to cook. I use low-sodium chicken broth to control the salt level, but
Nutrition facts
Frequently asked questions
Can I make this soup without bacon?
For a vegetarian version, swap the bacon with 8 oz mushrooms (sautéed with garlic) or ½ cup smoked paprika mixed into the broth. Add 1 tbsp soy sauce or 1 tsp miso paste for umami depth. The soup will still be rich and satisfying—just omit the crispy bacon topping or use toasted breadcrumbs instead.
Why did my soup turn out too thick?
This usually happens when potatoes release too much starch. Fix it by stirring in ½ cup warm water or ¼ cup heavy cream to loosen the texture. For prevention, simmer uncovered for the last 5 minutes to evaporate excess liquid. If using Yukon Gold potatoes, they naturally thicken the soup—balance with extra broth if needed.
Can I use red cabbage instead of green?
Yes, but expect a slightly different color and flavor profile. Red cabbage has a milder, sweeter taste and will turn the soup pinkish. To preserve its color, add ½ tsp baking soda with the vinegar or use 1 tbsp lemon juice at the end. The texture remains the same, but the visual contrast is stunning—great for serving in clear bowls!
How long can I store leftovers?
Store in an airtight container in the fridge for up to 5 days—the flavors actually improve! For freezing, portion into containers and keep for 3 months. Reheat gently on the stove over low heat, stirring occasionally, until warmed through. Avoid microwaving to prevent a skin from forming on the cream.
What’s the best way to reheat?
For the creamiest results, reheat on the stove over medium-low heat for 5-7 minutes, stirring often. If using the microwave, cover with a damp paper towel and heat in 30-second intervals, stirring between each. To restore crispiness, add fresh bacon bits or toasted breadcrumbs right before serving.