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Colcannon Soup Recipe

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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.

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/colcannon-soup-recipe/