Colcannon Soup: A Flavorful and Comforting Creamy Irish-Inspired Potage Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Puree the soup: Using an immersion blender, carefully puree the soup until smooth. If you prefer, leave a few potato chunks for added texture.
- 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.
- 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
