Colcannon Soup Recipe
Irish · Soup · 50 min total
A creamy, comforting soup inspired by the classic Irish dish colcannon, blending potatoes, cabbage, and leeks with a touch of cream.
15
min prep
min prep
35
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 2 tablespoons unsalted butter
- 1 large leek, white and light green parts only, halved and sliced
- 1 small onion, diced
- 3 cups chopped green cabbage
- 4 cups low-sodium chicken or vegetable broth
- 1.5 pounds Yukon Gold potatoes, peeled and diced
- 1/2 cup heavy cream
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh chives for garnish
Instructions
- In a large pot, melt butter over medium heat. Add leek and onion; cook, stirring occasionally, until softened, about 5 minutes.
- Add cabbage and cook, stirring, until wilted, about 3 minutes.
- Pour in broth and add potatoes. Bring to a boil, then reduce heat to low, cover, and simmer until potatoes are tender, about 20 minutes.
- Remove from heat. Use an immersion blender to puree the soup until smooth. (Alternatively, puree in batches in a blender.)
- Stir in heavy cream and season with salt and pepper. Reheat gently if needed.
- Ladle into bowls and garnish with chives.
Tips
- For a vegan version, substitute butter with olive oil and use coconut cream or a plant-based cream.
- This soup can be made ahead and refrigerated for up to 3 days; reheat gently, adding a splash of broth if too thick.
- Serve with crusty bread or Irish soda bread for a complete meal.
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