Slow Cooker Dublin Coddle Soup


Slow Cooker Dublin Coddle Soup

Slow Cooker Dublin Coddle Soup

A take on a traditional Irish dish. Perfect for the colder weather of autumn and winter--or anytime, really.


  • 2 tablespoons vegetable oil
  • 1 cup thinly sliced onions
  • 4 ounces Canadian-style bacon, cubed (optional; can also use turkey bacon)
  • 6 turkey sausages (can use pork)
  • 8 ounces white or sweet potatoes, sliced about 1/4 inch thick
  • 2 carrots, peeled and diced (optional)
  • 3 1/2 cups chicken, vegetable, or beef stock
  • Salt and pepper to taste
  • 1 cup kale


  1. In a frying pan, heat the oil and cook the onions on medium until translucent.
  2. Add the bacon and sausage and brown, stirring often.
  3. Remove the onions and sausages and bacon to the slow cooker. Poor 1/2 cup of the stock into the frying pan and deglaze. Pour into the slow cooker.
  4. Add the potatoes, carrots (if using) and the rest of the stock. Cook on low for 5 to 6 hours. Check the liquid level often, adding more stock or water if thicker than desired.
  5. Add kale, and cook for another hour.
  6. Serve hot.


Traditional Dublin Coddle calls for pork sausages and thickly sliced bacon. Use what you like. Cabbage is also a traditional ingredient. If using, add where I added the kale. If you want a richer soup, add butter or heavy cream and let heat through before serving.


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