Go Back
Colcannon Soup Flavorful and Comforting

Delicious Colcannon Soup Flavorful and Comforting for Chilly Days

Colcannon Soup is a flavorful and comforting dish perfect for chilly days, blending creamy potatoes and vibrant greens.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Irish
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 2 cups diced starchy potatoes Russets are recommended for smooth puree.
  • 1 cup chopped cabbage Napa cabbage can be used as a substitute.
  • 1 cup torn kale Spinach can be used for a lighter version.
  • 1 leek Sliced.
  • 1 medium onion Diced.
For Flavor and Texture
  • 4 cups vegetable broth Low-sodium is preferable.
  • 1 cup milk Plant-based milk can be used.
  • 2 tablespoons butter Vegan substitute recommended.
  • to taste salt
  • to taste pepper Freshly cracked pepper recommended.
  • a pinch nutmeg Optional, can substitute with allspice.
For Garnishing
  • 3 tablespoons sliced green onions Chives can also be used.

Equipment

  • Large pot
  • Immersion Blender

Method
 

Step-by-Step Instructions
  1. In a large pot, melt 2 tablespoons of butter over medium heat until bubbling, about 1-2 minutes. Add 1 diced onion and 1 sliced leek, sautéing for 5 minutes until the vegetables are softened and translucent.
  2. Stir in 2 cups of diced starchy potatoes, allowing them to cook for an additional 3 minutes.
  3. Carefully add 4 cups of vegetable broth to the pot, bring to a boil, then reduce heat and simmer for about 10 minutes.
  4. Once boiling, stir in 2 cups of chopped cabbage and 1 cup of torn kale. Let them simmer for 15-20 minutes until the potatoes are fork-tender.
  5. Using an immersion blender, carefully puree the soup until it reaches a smooth consistency.
  6. Lower the heat and stir in 1 cup of milk. Season with salt, pepper, and nutmeg to taste.
  7. Ladle the soup into bowls, garnishing with sliced green onions. Serve hot.

Notes

Store in the refrigerator for up to 3 days. Can be frozen for up to 3 months. Reheat gently on the stove, adding a splash of milk if necessary.