Colcannon Soup: A Flavorful and Comforting Creamy Irish-Inspired Potage Recipe

Introduction

Colcannon Soup is a warm, comforting twist on the classic Irish side dish. This creamy and flavorful soup brings together potatoes, cabbage, and kale for a hearty meal perfect for chilly days.

Ingredients

• 4 medium potatoes, peeled and diced
• 1 cup green cabbage, finely chopped
• 1 cup kale, stems removed and chopped
• 1 medium leek, sliced
• 1 onion, diced
• 3 cups vegetable broth
• 2 cups milk (or plant-based milk)
• 4 tablespoons butter (or vegan substitute)
• Salt and pepper to taste
• ½ teaspoon nutmeg
• 2 green onions, sliced for garnish

Instructions

1. Step 1: In a large pot, melt the butter over medium heat. Add the diced onion and sliced leek, sautéing until they are soft and translucent, about 5 minutes.
2. Step 2: Add the diced potatoes to the pot and stir, cooking for another 3 minutes. Then, pour in the vegetable broth and bring it to a boil.
3. Step 3: Reduce the heat to low and add the chopped cabbage and kale. Let simmer for about 15-20 minutes or until the potatoes are fork-tender.
4. Step 4: Using an immersion blender, puree the soup until smooth. If you prefer some texture, you can leave a few chunks of potatoes.
5. Step 5: Stir in the milk and season with salt, pepper, and nutmeg. Heat the soup gently until warmed through, about 5 minutes.
6. Step 6: Serve hot, garnished with sliced green onions.

Tips & Variations

• For a richer flavor, use full-fat milk or add a splash of cream instead of plant-based milk.
• Try swapping kale for spinach or Swiss chard for a different leafy green.
• To add extra texture, reserve some sautéed leek and onion to stir in after blending.
• Use vegan butter and plant-based milk to make this recipe completely dairy-free.

Storage

Store leftover Colcannon Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much, thin it out with a little extra milk or broth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, Colcannon Soup can be prepared a day in advance. Just store it in the refrigerator and reheat before serving. It may thicken upon standing, so add additional milk or broth when reheating if needed.

Can I use a regular blender instead of an immersion blender?

Absolutely. Transfer the soup in batches to a regular blender and puree until smooth. Be careful when blending hot liquids and allow steam to escape to avoid pressure buildup.

Colcannon Soup: A Flavorful and Comforting Creamy Irish-Inspired Potage Recipe

Print Recipe

★★★★★

4.7 from 67 reviews

This Colcannon Soup recipe brings the comforting flavors of traditional Irish colcannon into a creamy, warm soup perfect for chilly days. Loaded with potatoes, cabbage, kale, leek, and onion, and enriched with butter and milk, it’s a hearty and flavorful meal that’s easy to make and sure to please.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Irish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 4 medium potatoes, peeled and diced
• 1 cup green cabbage, finely chopped
• 1 cup kale, stems removed and chopped
• 1 medium leek, sliced
• 1 onion, diced
• 2 green onions, sliced for garnish

Liquids

• 3 cups vegetable broth
• 2 cups milk (or plant-based milk)

Dairy & Fats

• 4 tablespoons butter (or vegan substitute)

Seasonings

• Salt and pepper to taste
• ½ teaspoon nutmeg

Instructions

1. Sauté the aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and sliced leek, sautéing until they become soft and translucent, about 5 minutes, to develop their sweet, mellow flavors.
2. Add potatoes and cook briefly: Add the diced potatoes to the pot, stirring and cooking them for an additional 3 minutes to lightly coat them in butter and aromatics before adding liquid.
3. Simmer with broth and greens: Pour in the vegetable broth and bring the mixture to a boil. Then reduce the heat to low and add the chopped cabbage and kale. Let it simmer gently for 15-20 minutes until the potatoes are tender and the greens are softened.
4. Puree the soup: Using an immersion blender, carefully puree the soup until smooth. If you prefer, leave a few potato chunks for added texture.
5. Finish with milk and seasoning: Stir in the milk and season the soup with salt, pepper, and nutmeg. Heat gently for about 5 minutes until warmed through, without boiling, to keep the milk from curdling.
6. Serve: Ladle the warm soup into bowls and garnish with sliced green onions for a fresh, mild bite.

Notes

• You can substitute plant-based milk and vegan butter to make this recipe vegan-friendly.
• For a richer soup, use whole milk or half-and-half.
• To vary the greens, try substituting kale with spinach or Swiss chard.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
• Adjust seasoning with more salt and pepper as needed after blending.

Keywords: Colcannon soup, Irish soup, potato soup, kale soup, comfort food, creamy soup, vegetarian soup