Colcannon Soup Recipe

Colcannon Soup transforms the traditional Irish dish into a creamy, hearty puree of potatoes, cabbage, kale, leeks, and cream for cozy comfort. Ready in 40 minutes, it’s naturally vegetarian and perfect with crusty soda bread.

Why This Recipe Works

• Potatoes create velvety thickness without flour.
• Cabbage and kale add earthy nutrition and color.
• Leeks provide subtle onion sweetness.
• Partial blending keeps satisfying texture.
• Bacon garnish adds optional savoriness.

Ingredients & Prep

• 2 tbsp butter
• 1 onion or 2 leeks, sliced
• 3 garlic cloves, minced
• 3 cups chopped cabbage
• 2 cups chopped kale
• 2 lbs russet potatoes, peeled and cubed
• 6 cups vegetable broth
• 1 cup half-and-half or heavy cream
• Salt, pepper, nutmeg pinch
• Garnishes: green onions, bacon bits, butter swirl

Step-by-Step Instructions

1. Melt butter in large pot over medium; sauté onion/leeks 5 minutes until soft. Add garlic 1 minute.
2. Stir in cabbage and kale; cook until wilted, 5 minutes.
3. Add potatoes and broth; simmer 20 minutes until potatoes tender.
4. Blend partially with immersion blender for chunky creaminess.
5. Stir in cream; heat through. Season and serve garnished.

Flavor Variations

Storage Tips

Refrigerate up to 4 days; reheat with milk splash. Freeze up to 2 months.

FAQs

Too thick?
Thin with broth during blending.

Greens tough?
Wilt longer before simmering.

Dairy-free?
Oat milk works well.

Conclusion

Colcannon Soup captures Irish pub warmth in bowls rustic, nourishing simplicity.

Colcannon Soup Recipe

Print Recipe

A cozy Irish-inspired Colcannon soup made with tender potatoes, sautéed leeks, cabbage or kale, and a creamy buttery broth. Comforting, hearty, and perfect for chilly days.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Irish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 leeks, white and light green parts, sliced
• 2 garlic cloves, minced
• 4 cups potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 2 cups green cabbage or kale, finely sliced
• 1/2 cup heavy cream or whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• Pinch of nutmeg (optional)
• Chopped chives or green onions, for garnish
• Crumbled bacon (optional, for topping)

Instructions

• 1. Heat butter and olive oil in a large pot over medium heat.
• 2. Add leeks and cook 5–7 minutes until soft and fragrant.
• 3. Stir in garlic and cook 30 seconds.
• 4. Add diced potatoes and broth; bring to a boil.
• 5. Reduce heat and simmer 15–20 minutes until potatoes are tender.
• 6. Stir in cabbage or kale and cook 5 minutes until softened.
• 7. Use an immersion blender to partially blend soup, leaving some chunks.
• 8. Stir in cream, salt, pepper, and nutmeg if using.
• 9. Simmer 2–3 minutes more, then remove from heat.
• 10. Serve warm topped with chives and bacon if desired.

Notes

• Use Yukon Gold potatoes for the creamiest texture.
• For a vegan version, use plant-based butter and coconut milk.
• Serve with crusty bread or Irish soda bread.

Nutrition

• Serving Size: 1 bowl
• Calories: 260
• Sugar: 4g
• Sodium: 480mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 35mg

Keywords: colcannon soup, Irish potato soup, cabbage potato soup