Warm your soul with a bowl of this hearty Colcannon Soup! Creamy potatoes, tender cabbage, and vibrant kale come together in a comforting broth, creating a delightful twist on the classic Irish dish. Perfect for a cozy meal on a chilly day.
Why You’ll Love This Recipe
- Hearty & Comforting: A warm and satisfying soup that’s perfect for cold weather.
- Nutritious & Flavorful: Packed with vegetables and creamy goodness.
- Easy & Quick: Ready in just 40 minutes, making it a great weeknight meal.
- Customizable: Add your favorite garnishes for a personalized touch.
Ingredients
- Unsalted Butter: Adds richness and flavor to the soup.
- Diced Onion: Provides a sweet and savory base.
- Minced Garlic: Adds a pungent, aromatic flavor.
- Chopped Cabbage: Adds a tender, slightly sweet flavor.
- Vegetable Broth: Provides a savory base for the soup.
- Russet Potatoes: Provides a creamy, starchy texture.
- Salt & Black Pepper: Enhances the overall flavor.
- Half and Half: Adds creaminess and richness.
- Chopped Kale Leaves: Adds a vibrant, earthy flavor.
- Sliced Green Onion: For garnish, adding a fresh, oniony flavor.
- Chopped Cooked Bacon: For garnish, adding a smoky, salty flavor.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make the Recipe
Step 1: Sauté the Vegetables
Melt butter in a large pot over medium heat. Add onion and cook until softened. Add garlic and cook for 1 minute. Add cabbage and cook until softened and wilted.
Step 2: Simmer the Soup
Add potatoes, vegetable broth, salt, and pepper. Bring to a simmer and cook until the potatoes are tender.
Step 3: Blend the Soup
Use an immersion blender to partially blend the soup, leaving some potato chunks for texture. Alternatively, use a food processor.
Step 4: Add Cream and Kale
Stir in half and half and kale. Heat until the kale wilts slightly.
Step 5: Garnish and Serve
Serve the soup garnished with sliced green onion and chopped cooked bacon.
Pro Tips for Making the Recipe
- Sauté Vegetables Well: Cook the onions and cabbage until softened for maximum flavor.
- Partial Blending: Partially blending the soup creates a creamy texture with some chunky bits.
- Don’t Overcook Kale: Cook the kale until just wilted to maintain its vibrant color and texture.
- Garnish Generously: Use plenty of garnishes for added flavor and visual appeal.
- Adjust Seasoning: Taste and adjust seasoning as needed.
How to Serve Colcannon Soup
- Hearty Meal: Serve as a complete meal on its own.
- Side Dish: Pair with crusty bread or a side salad.
- Comfort Food: Enjoy on a cold day for a warm and satisfying meal.
Make Ahead and Storage
Storing Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat on the stovetop or in the microwave until warmed through.
FAQs
1. Can I use a different type of potato?
Yes, you can use Yukon Gold or other starchy potatoes.
2. Can I use milk instead of half and half?
Yes, you can use milk, but the soup will be less creamy.
3. Can I add other vegetables?
Absolutely! Add carrots, celery, or leeks for added flavor and nutrition.
4. Can I make this soup vegetarian?
Yes, ensure the vegetable broth is vegetarian and omit the bacon garnish. You can add vegetarian bacon bits as a substitute.
Print
Colcannon Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Irish
Description
This Colcannon Soup is a hearty and comforting Irish-inspired dish, perfect for a cozy meal. Creamy potatoes, tender cabbage, and vibrant kale come together in a rich broth, creating a flavorful soup that’s both satisfying and nourishing. Garnish with green onions and crispy bacon for an extra touch of deliciousness.
Ingredients
- 1/4 cup unsalted butter
- 1/2 cup diced onion
- 1 teaspoon minced garlic
- 3 cups chopped cabbage (about 1/2 head)
- 6 cups vegetable broth, more if needed
- 3 large peeled and chopped russet potatoes, about 2 pounds
- 1 teaspoon salt, more to taste
- 1/4 teaspoon black pepper
- 1 cup half and half
- 2 cups chopped kale leaves
- Sliced green onion, for garnish
- Chopped cooked bacon, for garnish
Instructions
- Sauté Onions and Garlic: Add ¼ cup unsalted butter and ½ cup diced onion to a large pot. Cook over medium heat until the onions are softened, then add 1 teaspoon minced garlic and cook for 1 minute.
- Add Cabbage: Add 3 cups chopped cabbage and cook until it softens and wilts.
- Add Potatoes and Broth: Add 3 large peeled and chopped russet potatoes, 6 cups vegetable broth, 1 teaspoon salt, and ¼ teaspoon black pepper. Bring to a simmer and cook for 20 minutes or until the potatoes are tender.
- Blend the Soup: Use an immersion blender to mostly blend the soup but still leave some potato chunks for added texture. The soup will be thick. You may use a food processor instead.
- Add Half and Half and Kale: Stir in 1 cup half and half and 2 cups chopped kale leaves. Heat the soup until the kale slightly wilts.
- Garnish and Serve: Serve the soup with sliced green onion and chopped cooked bacon for garnish.
Notes
- For a richer soup, use heavy cream instead of half and half.
- You can use other types of potatoes, such as Yukon Gold or red potatoes.
- Add other vegetables like carrots or leeks for more flavor.
- For a vegetarian version, omit the bacon garnish.
- If you don’t have an immersion blender, you can mash the potatoes with a potato masher for a chunkier texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 50mg
