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
Scale
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.
