Ingredients

  • 200g diced bacon
  • 1 tin (425g) peeled tomatoes with juice
  • 350-400 ml chicken broth
  • Salt & Pepper
  • 150g dark green savoy cabbage leaves (cut into fine strips)
  • 30g KERRYGOLD® IRISH CREAMERY BUTTER 454g
  • 150g potatoes, peeled, roughly diced
Print recipe

Directions

  1. Put bacon in a large saucepan.
  2. Heat the mixture to medium heat and leave until the bacon is evenly browned.
  3. Drain off excess fat. Add potatoes and tomatoes.
  4. In addition, the chicken broth (so much, until everything is covered).
  5. Season with salt and pepper.
  6. Bring the soup to a boil, reduce heat and simmer for about 20 minutes. In the end, the potatoes have to be cooked.
  7. Then stir in the savoy cabbage and let the soup simmer for a few more minutes.
  8. Melt the Kerrygold butter in a small saucepan until it turns brown and dribble a few drops onto the Irish soup. This completes the soup pleasantly.

explore our

Similar Recipes

Baking

Rory O’Connell’s Nougatine Biscuits

Rory O'Connell's nougatine biscuits are delicate, brittle and melt in the mou...

Main courses

Spaghetti Bolognese

There’s no doubt that making an authentic Bolognese sauce can take a bit...

Serves 8-12
Desserts

Rory O’Connell’s Arborio Rice and Coconut Pudding

Place all the ingredients for the compote into a small saucepan. Brin...

Starters

Coconut butternut squash soup

...

Serves 6
Seasonal

Christmassy Cookie Butter Truffles

Get creative this festive season with the ideal Christmas gift for loved ones!...

Sides & Nibbles

Sizzling Prawns with chilli & butter

Spice up your life with this irresistible shellfish recipe. Easy to whip up in n...

Serves 4
Starters

Linguine with Prawns

Starring in our Memories in the Making TV advert, this simple easy dish is on...

see more