Description
Colcannon Soup is a comforting Irish-inspired dish that combines creamy potatoes, cabbage, kale, and savory broth into a hearty and delicious soup. This recipe captures the flavors of traditional colcannon in a warm, blended soup form, perfect for cozy meals.
Ingredients
Scale
Vegetables and Aromatics
- ½ cup diced onion
- 1 teaspoon minced garlic
- 3 cups chopped cabbage (about ½ head)
- 3 large peeled and chopped russet potatoes (about 2 pounds)
- 2 cups chopped kale leaves
- Sliced green onion for garnish
Liquids and Dairy
- ¼ cup unsalted butter
- 6 cups vegetable broth, more if needed
- 1 cup half and half
Seasonings and Garnish
- 1 teaspoon salt, more to taste
- ¼ teaspoon black pepper
- Chopped cooked bacon for garnish
Instructions
- Sauté Aromatics: Add ¼ cup unsalted butter and ½ cup diced onion to a large pot. Cook over medium heat until the onions are softened and translucent. Stir in 1 teaspoon minced garlic and cook for 1 additional minute, allowing the garlic’s flavor to release.
- Cook Cabbage: Add 3 cups chopped cabbage to the pot and cook until it softens and wilts, stirring occasionally to prevent sticking and ensure even cooking.
- Simmer Potatoes and Broth: Add the peeled and chopped russet potatoes, 6 cups vegetable broth, 1 teaspoon salt, and ¼ teaspoon black pepper to the pot. Bring the mixture to a simmer over medium heat and cook for about 20 minutes or until the potatoes are tender when pierced with a fork.
- Blend Soup: Use an immersion blender to mostly blend the soup until smooth but leaving some potato chunks for texture. Alternatively, you can use a food processor to blend part of the soup and then combine back into the pot. The soup should be thick and creamy.
- Add Kale and Cream: Stir in 1 cup half and half and 2 cups chopped kale leaves. Heat the soup gently until the kale wilts slightly, about 3-5 minutes.
- Serve and Garnish: Ladle the soup into bowls and garnish with sliced green onions and chopped cooked bacon to add a savory crunch and flavor contrast.
Notes
- You can adjust the thickness by adding more vegetable broth if you prefer a thinner soup.
- For a vegetarian version, omit the bacon garnish or use vegetarian bacon alternatives.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Russet potatoes create a creamy texture; Yukon Gold potatoes can be used as a substitute but may be less fluffy.
- If you prefer a smoother consistency, blend the soup more completely.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 25mg
