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Dublin Coddle Potato Soup

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This Dublin Coddle Potato Soup is a hearty, comforting Irish-inspired soup featuring layers of potatoes, sausage, bacon, and onions simmered in a savory broth. It’s the perfect cozy dinner for chilly nights and comes together easily with simple ingredients.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and sliced 1/4-inch thick
  • 2 large yellow onions, thinly sliced
  • 2 medium carrots, peeled and sliced (optional)
  • 6 slices thick-cut bacon, chopped
  • 4 Irish-style pork sausages (or bratwurst/mild Italian sausage), sliced into thick coins
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 2 cups water (as needed for desired consistency)
  • 2 cloves fresh garlic, minced
  • 1/4 cup fresh parsley, chopped (plus more for garnish)
  • 1 bay leaf (optional)
  • Kosher salt and black pepper, to taste
  • 1 tablespoon whole-grain mustard (optional)
  • Fresh chives or scallions, sliced (for garnish)
  • Crusty bread or soda bread, for serving

Instructions

  1. Prep your ingredients: Peel and slice potatoes into 1/4-inch rounds. Slice onions thinly. Peel and slice carrots. Chop bacon and slice sausages into thick coins. Mince garlic and chop parsley.
  2. Brown the bacon and sausage: In a large Dutch oven or soup pot over medium heat, cook bacon until it starts to render fat and crisp, about 4 minutes. Add sausage slices and cook until browned on both sides, about 4 minutes more. Transfer bacon and sausage to a plate, leaving drippings in the pot.
  3. Sauté onions, carrots & garlic: Add onions and carrots to the pot. Sauté until onions are soft and translucent, about 5 minutes. Add garlic and cook for 1 minute, until fragrant. If the pot looks dry, add a splash of water or drizzle of olive oil.
  4. Layer potatoes & return meats: Arrange half of the sliced potatoes over the onion mixture. Scatter half of the bacon and sausage over the potatoes. Repeat with remaining potatoes, then top with the rest of the bacon and sausage.
  5. Add broth & seasonings: Pour in chicken broth and water, just enough to barely cover the layers. Add bay leaf, mustard (if using), a pinch of salt, and several grinds of black pepper.
  6. Simmer gently: Bring to a gentle simmer, then cover and reduce heat to low. Cook 25-30 minutes, until potatoes are fork-tender but not falling apart and flavors have melded.
  7. Adjust seasoning & finish: Remove bay leaf. Taste and adjust salt and pepper as needed. For a creamier texture, gently mash some potatoes in the pot with the back of a spoon. Stir in half the parsley.
  8. Serve hot: Ladle soup into bowls. Garnish with fresh parsley, chives, or scallions. Serve with crusty bread or soda bread for dipping.

Notes

For a vegetarian version, use plant-based sausage and bacon and vegetable broth. Slice potatoes evenly for best texture. Soup thickens as it sits; add more broth or water when reheating. Flavors improve after a day in the fridge. For gluten-free, check sausage and broth labels. Optional: stir in a tablespoon of butter for extra richness before serving.

Nutrition

Keywords: Dublin coddle, potato soup, Irish soup, cozy dinner, sausage soup, bacon, comfort food, St. Patrick's Day, easy soup, one pot

Find it online: https://evabake.com/dublin-coddle-potato-soup-recipe-easy-cozy-dinner-for-chilly-nights/