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 (454 g)
  • 150g potatoes, peeled, roughly diced
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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.

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