1 pound of Irish bacon or regular bacon, chopped
4 large potatoes, peeled and diced
1 medium onion, chopped
1 small head of cabbage, cored and chopped
4 cups chicken or vegetable broth
2 cups water
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
2 bay leaves
1/4 cup heavy cream (optional)
Directions:
1. In a skillet over medium heat, cook the bacon until crisp. Remove the bacon and set aside, leaving the fat in the skillet.
2. Add the chopped onion to the skillet and sauté until translucent.
3. In the slow cooker, combine the cooked bacon, sautéed onion, diced potatoes, chopped cabbage, broth, water, salt, pepper, thyme, and bay leaves.
4. Cover and cook on low for 6-8 hours, or until the vegetables are tender.
Remove the bay leaves and adjust seasoning to taste.
5. Stir in the heavy cream, if using, and cook for an additional 15 minutes.
Serve hot.
Variations & Tips:
For a vegetarian version, omit the bacon and use vegetable broth. Add extra herbs or a pinch of smoked paprika for depth of flavor.
Substitute sweet potatoes for a different twist on the traditional recipe.
Add carrots or celery for extra nutrition and flavor.
To thicken the soup, mash some of the potatoes against the side of the slow cooker before serving.
Garnish with fresh parsley or chives for a pop of color and freshness.
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