If you’ve ever wished for a soup that feels like a warm hug on a chilly day, I’ve got just the thing for you — Colcannon Soup with Kale and Bacon Recipe. This isn’t your ordinary potato soup; it’s packed with hearty greens, creamy potatoes, and that irresistible smoky bacon crunch. Whenever I make this in my kitchen, my whole family goes crazy for it, and I promise you’ll feel the same. Keep reading because I’m going to share everything that makes this soup comfort food magic!

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Why You’ll Love This Recipe

Comforting and hearty: This soup combines creamy potatoes with greens and bacon for a cozy one-pot meal.
Simple ingredients, big flavor: You probably have most of these ingredients on hand and the flavors sing together beautifully.
Versatile and easy to customize: You can tweak the greens and toppings to suit your taste or pantry.
Perfect for weeknight dinners or meal prep: It’s quick to make and tastes even better as leftovers.

Colcannon Soup with Kale and Bacon Recipe - Recipe Step

Ingredients You’ll Need

Getting the ingredients right is half the battle won. The mix of cabbage and kale gives the soup that classic colcannon feel, while the bacon and half and half add richness. Here’s a brief rundown before we dive into the details!

Colcannon Soup with Kale and Bacon Recipe - Ingredients

Unsalted butter: I always use unsalted so I can control the saltiness in the soup better.
Diced onion: Adds a subtle sweetness that balances the earthiness of the greens.
Minced garlic: Just a touch to elevate the flavor without overpowering.
Chopped cabbage: About half a head gives that authentic colcannon texture and flavor.
Vegetable broth: The base that brings everything together—homemade or store-bought works.
Russet potatoes: These break down just enough to create a creamy yet chunky texture I love.
Salt and black pepper: To taste, but start small—you can always add more later.
Half and half: For that luscious, creamy finish without being too heavy.
Chopped kale leaves: The peppery greens that add a great contrast and nutrients.
Sliced green onion: Fresh garnish for a little bite and color on top.
Chopped cooked bacon: The smoky, crispy star garnish that your family will beg for.

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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.

Variations

I’m all about personalizing recipes, and this Colcannon Soup with Kale and Bacon Recipe is no exception. Whether you want it vegan, extra creamy, or with a twist of spice, there’s a way to make it yours. Here are some ideas I’ve tried or thought about.

Vegan version: I swap the bacon for smoked paprika and use coconut milk instead of half and half — surprisingly delicious and just as comforting!
Extra greens: Adding spinach or Swiss chard along with kale gives it more depth and a boost of vitamins.
Cheesy addition: I sometimes sprinkle sharp cheddar cheese on top just before serving — my family loves the gooey surprise.
Spicy kick: A pinch of red pepper flakes in the cooking stage wakes the soup up without overpowering the flavors.

How to Make Colcannon Soup with Kale and Bacon Recipe

Step 1: Sauté the aromatics with love

Start by melting the unsalted butter in a large pot over medium heat. Toss in the diced onion and cook until it’s softened and just starting to turn translucent — about 5 minutes. This step is crucial because it builds the flavor foundation. When the onions are ready, stir in the minced garlic and cook for just one minute, keeping a close eye so it doesn’t burn. This fragrant combo will make your kitchen smell incredible.

Step 2: Wilt the cabbage down gently

Add the chopped cabbage to the pot and stir it in with the onions and garlic. Keep the heat medium and cook until the cabbage softens and wilts, which usually takes around 5-7 minutes. You’ll notice it shrinking down quite a bit — that’s normal! This step adds that traditional colcannon flavor and texture that you’ll find yourself craving.

Step 3: Simmer the potatoes until tender

Next, add the peeled and chopped russet potatoes, vegetable broth, salt, and black pepper. Bring everything to a simmer and let it cook for about 20 minutes. The goal here is that the potatoes get tender enough to mash slightly but still hold some texture. Keep an eye on it and test with a fork — you want them soft but not falling apart completely.

Step 4: Blend – but don’t overdo it!

This is where the magic happens. Using an immersion blender (my kitchen workhorse), gently blend the soup until it’s mostly smooth but with some potato chunks left intact. This partial blending creates a creamy body while leaving interesting texture in every spoonful — a personal favorite trick I discovered that makes all the difference. If you don’t have an immersion blender, a regular blender or food processor will do, but be careful not to over-blend.

Step 5: Finish with half and half and kale

Stir in the half and half and the chopped kale leaves. Let the soup warm through just until the kale wilts slightly — that takes just a few minutes. The half and half adds creaminess without making the soup too heavy, and the kale brings that vibrant green color and a subtle peppery bite. Now your soup is ready to be ladled into bowls and garnished!

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Pro Tips for Making Colcannon Soup with Kale and Bacon Recipe

Don’t skip caramelizing onions: Soft, sweet onions build depth—you’ll thank me later.
Blend partially for texture: Leaving some potato chunks turns ordinary soup into cozy comfort food.
Use fresh bacon for garnish: Homemade crispy bacon beats store-bought every time for that smoky pop.
Add kale at the end: This keeps it bright and fresh instead of mushy or dull.

How to Serve Colcannon Soup with Kale and Bacon Recipe

Colcannon Soup with Kale and Bacon Recipe - Serving

Garnishes

I always top this soup with plenty of chopped cooked bacon and sliced green onions — the bacon brings that crunchy, smoky contrast, and the green onions add a fresh, mild bite. Sometimes I drizzle a little extra virgin olive oil or even a sprinkle of smoked paprika for an extra layer of flavor. It’s all about those finishing touches that make each bowl feel like a cozy celebration.

Side Dishes

Because this soup is so filling, I like to keep the sides simple. A crusty loaf of sourdough bread or warm, buttery cornbread pairs beautifully. For a little extra green, a crisp garden salad with a zesty vinaigrette balances out the creaminess. These sides are easy, quick, and always hit the spot alongside a steaming bowl of colcannon soup.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls – it’s such a fun way to impress guests and leaves no dishes to wash! Another idea is layering in a swirl of sour cream or crème fraîche on top before adding your bacon and scallions. A sprinkle of fresh chopped chives or parsley adds a pop of vibrant color that makes the soup look as good as it tastes.

Make Ahead and Storage

Storing Leftovers

I store leftover Colcannon Soup with Kale and Bacon Recipe in airtight containers in the fridge, and it usually keeps perfectly for up to 3 days. When you reheat it, just give it a good stir because the soup might thicken a bit as the potatoes settle. You’ll find the flavors actually deepen overnight, making leftovers a real treat.

Freezing

Freezing this soup is totally doable, though I recommend removing the bacon garnish first and adding fresh bacon after reheating. Freeze in portion-sized containers so you can thaw just what you need. When thawed and reheated gently, the soup still tastes fresh and delicious, making it a perfect make-ahead meal.

Reheating

The best way I’ve found to reheat this soup is on the stovetop over low to medium heat. Stir frequently so it heats evenly and add a splash of broth or water if it gets too thick. Microwaving works too, but just be sure to stir every minute or so to prevent hot spots or drying out.

FAQs

Can I use kale instead of cabbage in this Colcannon Soup with Kale and Bacon Recipe?

Absolutely! Kale can be used alone as the leafy green, but traditional colcannon flavor comes from the combo of both cabbage and kale. If you prefer just kale, your soup will still be delicious — just add it toward the end so it keeps its texture and color.
Is there a non-dairy alternative for the half and half?

Yes, you can substitute half and half with full-fat coconut milk, cashew cream, or your favorite plant-based creamer. Just be mindful that coconut milk will add a slight sweetness and a hint of coconut flavor, which pairs nicely with the soup.
How can I make this soup thicker or thinner?

To thicken, skip some of the broth or blend the soup a little more to break down the potatoes further. To thin it out, simply add more vegetable broth or a splash of water during or after cooking until you reach your desired consistency.
Can I make this soup in a slow cooker?

You sure can! Sauté the aromatics first on the stovetop, then transfer them with the cabbage, potatoes, broth, salt, and pepper to your slow cooker. Cook on low for 4-6 hours until potatoes are tender. Add half and half and kale towards the end and mix well before serving.
What’s the best way to crisp the bacon for garnish?

I like to cook bacon in a cold skillet over medium-low heat slowly to render out the fat and get it extra crispy without burning. Drain on paper towels before chopping. This method gives you that perfect crunch that adds so much flavor and texture on top of the soup.

Final Thoughts

This Colcannon Soup with Kale and Bacon Recipe has become one of my go-to comfort dishes whenever I need something warm, filling, and fuss-free. I love how the veggies, creamy potatoes, and crispy bacon come together in every spoonful — it’s like a little celebration in a bowl. If you give this a try, I think you’ll agree it’s a standout recipe that’s simple to make but feels special every time you serve it. So next time you’re craving something cozy, you know exactly what to do!