If you love the comforting flavors of traditional Irish dishes, you are going to fall head over heels for this Colcannon Soup Recipe. It’s like a warm hug in a bowl, blending creamy potatoes, tender cabbage, and rich broth to create a cozy, hearty soup that feels both familiar and fresh. Whether you want to bring a bit of Irish soul to your table or simply crave a satisfying, luscious soup that warms you from the inside out, this recipe is an absolute winner. Let me walk you through every delicious step, so you can enjoy this classic made simple and special at home.
Ingredients You’ll Need
Every ingredient in this Colcannon Soup Recipe plays a starring role in crafting its rich flavor and velvety texture. There’s nothing complicated here—just wholesome basics that come together beautifully to create a dish that’s more than the sum of its parts. Each adds something special: butter and olive oil for richness, cabbage and kale for earthiness and color, potatoes for that creamy heart, and broth and milk to tie everything together effortlessly.
- Butter (2 tablespoons): Adds a luscious richness and helps soften the vegetables perfectly.
- Olive oil (1 tablespoon): Provides a subtle fruity undertone and balances the butter’s creaminess.
- Medium onion, chopped (1): Builds a fragrant, sweet flavor base when sautéed.
- Garlic cloves, minced (2): Offers a gentle kick of aromatic warmth that brightens the soup.
- Green cabbage, thinly sliced (4 cups): Brings tender texture and a mild, earthy flavor reminiscent of classic colcannon.
- Russet potatoes, peeled and diced (3 cups): The creamy foundation that thickens and comforts.
- Low-sodium chicken or vegetable broth (4 cups): Adds depth and seasoning without overpowering.
- Whole milk or half-and-half (1 cup): Creates a luxuriously smooth, creamy finish.
- Chopped cooked bacon or ham (1 cup, optional): Introduces smoky, savory notes for those who enjoy a meaty twist.
- Chopped kale or additional green cabbage (2 cups): Offers vibrant color and a pleasant chew that contrasts beautifully with the potatoes.
- Salt (¾ teaspoon) and black pepper (¼ teaspoon): Simple seasonings perfect for enhancing all the natural flavors.
- Chopped green onions or chives (for garnish): Sprinkles a fresh, oniony brightness on top just before serving.
How to Make Colcannon Soup Recipe
Step 1: Sauté the aromatics
Start by warming butter and olive oil in a large pot over medium heat. When shimmering, toss in the chopped onion and cook it gently for 3 to 4 minutes until the onion softens and becomes translucent. Next, add the minced garlic and stir it around for about 30 seconds—the moment you smell that fragrant garlic is when you know great things are starting to happen.
Step 2: Wilt the cabbage
Then, in goes the thinly sliced green cabbage. Sauté the cabbage with the onion and garlic mixture for about 5 minutes, just enough to soften the leaves and coax out their natural sweetness without losing that tender bite. This builds the foundation for the soup’s vibrant flavor.
Step 3: Simmer potatoes in broth
Add the diced russet potatoes and pour in the broth. Bring the entire pot to a boil, then reduce the heat and let it simmer gently for 15 to 20 minutes until the potatoes are fork-tender and ready to mingle with the greens.
Step 4: Blend for creamy texture
Grab your immersion blender and puree the soup partially—blend just enough to create a creamy base while leaving some potato and cabbage chunks for a delightful texture contrast that makes each spoonful interesting and hearty.
Step 5: Stir in milk, greens, and meat
Lower the heat and stir in the milk or half-and-half, chopped kale or extra cabbage, and the optional cooked bacon or ham if you’re using it. Add salt and black pepper to taste, then let the soup simmer for another 5 to 7 minutes, allowing the greens to soften and the flavors to meld beautifully.
Step 6: Final taste and garnish
Give your soup a final taste test to adjust the seasoning if necessary. Ladle it into bowls and sprinkle the chopped green onions or chives on top for a fresh pop of color and brightness that lifts the dish perfectly.
How to Serve Colcannon Soup Recipe
Garnishes
Fresh chopped green onions or chives are an ideal garnish, adding a mild onion flavor and a touch of crispness that contrasts wonderfully with the creamy soup. You can also try a swirl of cream or a pat of butter for extra indulgence right before serving.
Side Dishes
This soup loves company, especially if you want to amp up a meal. Consider pairing it with crusty artisan bread or warm soda bread to soak up every drop. A simple green salad with a zesty vinaigrette also balances the hearty richness nicely.
Creative Ways to Present
For a charming twist, serve the soup in hollowed-out mini cabbages or rustic bread bowls. You might also sprinkle some shredded sharp cheddar or crispy fried onions on top for extra texture and flavor surprises.
Make Ahead and Storage
Storing Leftovers
Colcannon Soup Recipe tastes just as wonderful the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen overnight, making your next meal even more comforting.
Freezing
This soup freezes well, which makes it perfect for meal prep. Cool completely before transferring to freezer-safe containers and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over low to medium heat to prevent scorching. Add a splash of broth or milk as it warms to loosen the soup because it thickens as it sits. Stir frequently to maintain the creamy consistency you love.
FAQs
Can I make this Colcannon Soup Recipe vegetarian?
Absolutely! Simply skip the bacon or ham and use vegetable broth instead of chicken broth. The soup is still perfectly rich and satisfying without meat.
What type of potatoes work best?
Russet potatoes are great for a fluffy, creamy texture, but you can also use Yukon Gold potatoes if you prefer a creamier, buttery bite in your soup.
Is it okay to use kale instead of cabbage?
Yes! Kale is a wonderful substitute that adds a slightly different texture and a peppery note, which complements the soup beautifully alongside or instead of the cabbage.
Can this soup be made dairy-free?
To make a dairy-free version, replace the butter with olive oil and use a plant-based milk like almond or oat milk. Just make sure to choose a milk that’s unsweetened and neutral in flavor.
How thick should the soup be?
You want a creamy, slightly thick consistency but still spoonable and smooth with some chunkiness. You can control thickness by how much you blend and adding broth or milk as needed when reheating.
Final Thoughts
This Colcannon Soup Recipe brings together the best of Irish comfort food with fresh, wholesome ingredients you likely have on hand. It’s a bowl full of warmth, heart, and simple goodness that’s perfect for any occasion — cozy nights, family dinners, or when you just need a little culinary hug. Give it a try and watch it become one of your favorite go-to recipes too!
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Colcannon Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
- Diet: Gluten Free
Description
This comforting Colcannon Soup combines tender potatoes, cabbage, and greens in a creamy broth inspired by traditional Irish flavors. Enhanced with sautéed onions, garlic, and optional bacon or ham, it offers a hearty bowl perfect for chilly days. Easy to prepare on the stovetop, this soup is a nutritious, filling meal that embodies classic Irish soul food with a modern twist.
Ingredients
Main Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups green cabbage, thinly sliced
- 3 cups russet potatoes, peeled and diced
- 4 cups low-sodium chicken or vegetable broth
- 1 cup whole milk or half-and-half
- 1 cup chopped cooked bacon or ham (optional)
- 2 cups chopped kale or green cabbage
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Garnish
- Chopped green onions or chives
Instructions
- Sauté Aromatics: In a large pot over medium heat, melt the butter with olive oil. Add chopped onion and cook for 3–4 minutes until softened and translucent, then stir in minced garlic and cook for 30 seconds until fragrant.
- Add Cabbage: Stir in the thinly sliced green cabbage and sauté for about 5 minutes until it begins to wilt but retains some texture.
- Simmer Potatoes and Broth: Add diced russet potatoes and pour in the broth. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 15–20 minutes or until potatoes are fork-tender.
- Blend Soup: Using an immersion blender, partially blend the soup to create a creamy texture while leaving some chunks of potato and cabbage for heartiness.
- Add Dairy and Meat: Stir in the milk or half-and-half, optional cooked bacon or ham, chopped kale, salt, and black pepper.
- Simmer Greens: Continue to simmer for another 5–7 minutes until kale is tender and flavors meld together.
- Season and Garnish: Taste the soup and adjust seasoning if necessary. Serve hot garnished with chopped green onions or chives for a fresh, vibrant finish.
Notes
- For a vegetarian version, omit bacon or ham and use vegetable broth instead of chicken broth.
- Use Yukon Gold potatoes for a creamier texture in the soup.
- The soup thickens as it cools; add a splash of broth or water when reheating to loosen the consistency.
