Colcannon Soup

A wonderfully comforting dish that brings the taste of traditional Irish colcannon into a creamy, cozy bowl, merging the rich flavors of potatoes, cabbage, and leeks into a silky blend that warms you up on chilly nights.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Irish

Calories: 320

Ingredients Method Notes

Ingredients

Vegetables

4 large potatoes, peeled and diced Choose starchy potatoes like Russets for the best creamy texture.
1 onion, chopped
2 leeks, sliced
2 cups chopped cabbage Chop finely for best results.

Liquid Ingredients

4 cups vegetable broth
1 cup heavy cream For a lighter version, consider half-and-half or a non-dairy alternative.

Flavoring

2 tablespoons butter
to taste Salt Adjust seasonings gradually to avoid overpowering flavors.
to taste Pepper Adjust seasonings gradually to avoid overpowering flavors.
for garnish Chopped green onions Adds color and freshness when serving.

Method

Preparation

In a large pot, melt the butter over medium heat.
Add the leeks and onion, and sauté until softened, about 5 minutes.
Add the diced potatoes and chopped cabbage, stirring to combine.

Cooking

Pour in the vegetable broth and bring it to a boil.
Reduce the heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.
Use an immersion blender to blend the soup until it’s smooth and creamy.
Stir in the heavy cream and season with salt and pepper to taste.
Serve hot, garnished with chopped green onions.

Notes

If you have leftovers, store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe container. When ready to eat, thaw in the refrigerator overnight and reheat on the stove.