Table of Contents
Table of Contents
There’s something undeniably comforting about a bowl of warm, creamy soup — especially when it’s packed with humble, hearty ingredients like cabbage and potatoes. If you’ve never tried Colcannon Soup, you’re in for a delicious surprise. This soup takes inspiration from the beloved Irish side dish, colcannon — a creamy mash of buttery potatoes and cabbage (or kale) — and transforms it into a rich, soul-soothing soup that feels like a warm hug in a bowl.
As someone who grew up with potatoes always on the table, this recipe brings back memories of family dinners, warm kitchens, and simple, nourishing food. Whether you’re making it for St. Patrick’s Day or just craving comfort, Colcannon Soup is the kind of meal that makes you slow down and savor.
Looking for more comforting cabbage recipes? Try our Old-Fashioned Cheesy Cabbage Casserole — it’s just as heartwarming.
Why You’ll Love This Recipe
- Comfort in Every Spoonful: Creamy, thick, and full of flavor, Colcannon Soup is the perfect antidote to chilly evenings or long days. It has that rib-sticking richness without feeling heavy or greasy.
- Easy to Make with Basic Ingredients: You won’t need to run to a specialty store — this soup is built on pantry staples. Think potatoes, green cabbage, onions, broth, and a touch of butter or cream.
- Totally Customizable: Whether you’re vegetarian, dairy-free, or looking to add some bacon or leeks for depth, this recipe plays well with swaps. We’ll give you some ideas in the flavor variations section.
Recipe Snapshot
| Feature | Details |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
| Servings | 4–6 servings |
| Main Ingredients | Potatoes, cabbage, onion, broth |
| Best For | Weeknight dinners, Irish celebrations |
| Skill Level | Beginner-friendly |
Ingredients for Colcannon Soup
Core Ingredients for Colcannon Soup
- 4 medium Yukon Gold potatoes, peeled and chopped
- 1/2 head green cabbage, shredded
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or whole milk
- 3 tablespoons unsalted butter
- Salt and black pepper, to taste
- Optional: green onions, fresh parsley, leeks
Optional Add-Ins and Pantry Swaps
- Swap cabbage for kale or savoy cabbage for a richer texture
- Use vegan butter and oat milk for a dairy-free version
- For a lighter soup, reduce the butter and use low-fat milk
How to Make Colcannon Soup (Step-by-Step)
This soup comes together in about 40 minutes — simple, unfussy, and satisfying.
Step 1: Sauté Aromatics and Cabbage
In a large pot, melt butter over medium heat. Add diced onions and garlic, sauté until translucent (about 3–4 minutes). Toss in the shredded cabbage and cook until it wilts and softens, around 5 minutes.
Step 2: Simmer the Potatoes
Add chopped potatoes and pour in the broth. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until potatoes are fork-tender.
Step 3: Blend for Creaminess
Using an immersion blender, blend part of the soup (about half) for a creamy texture while keeping some chunks for that rustic bite. Alternatively, blend 2 cups in a regular blender and stir back in.
Step 4: Finish with Cream and Adjust
Stir in the cream (or milk) and simmer for another 5 minutes. Taste and adjust seasoning. Top with chopped green onions or parsley before serving.
Pro Tips for a Perfect Recipe
- Use Waxy Potatoes Like Yukon Gold: They hold up beautifully without turning gluey. Russets work too, but they break down more — great for a thicker consistency.
- Don’t Overcook the Cabbage: Sauté just until softened. Overcooked cabbage can get mushy and release too much sulfur flavor.
- Blend Just Enough: Partial blending gives you the best of both worlds: creamy base with tender chunks.
- Season Gradually: Add salt in stages. The broth and butter already bring some salinity, so taste as you go.
Flavor Variations
- Go Vegan: Skip the butter and use olive oil. Swap heavy cream for canned coconut milk or a creamy oat-based option.
- Try Kale Instead of Cabbage: Curly kale adds texture and color — just chop it finely and sauté a bit longer.
- Include Leeks: Substitute one onion with two chopped leeks for a more nuanced, mellow flavor.
Serving Suggestions
The Best Bread Pairings
Colcannon Soup is phenomenal with warm bread. Try it with:
- Traditional Irish soda bread
- Crusty sourdough slices
- Brown bread with a hint of molasses
- Homemade garlic butter rolls
Beverage Pairings
Go all in with a Guinness, or for something lighter, a chilled Pinot Grigio or sparkling water with lemon.
Discover great ideas like our Ground Beef and Cabbage Recipe — another satisfying Irish classic.
Make-Ahead & Storage
Make Ahead
You can make this soup 1–2 days in advance. The flavors deepen overnight.
Storage
- Fridge: Store in airtight container up to 4 days
- Freezer: Freeze for up to 3 months (without the cream for best results)
- Reheat: Warm over medium-low heat; add a splash of broth if too thick
Check out our Oven Baked Cabbage Burgers Recipe for another cabbage-forward meal prep favorite.
FAQs About Colcannon Soup
What is in colcannon soup?
Colcannon soup is a creamy blend of mashed potatoes, shredded cabbage (or kale), sautéed onions and garlic, and a splash of cream or milk to finish. It’s based on the traditional Irish dish colcannon, which transforms mashed potatoes into a full meal by adding greens and buttery goodness.
Looking for inspiration? Try our Chicken Cabbage Soup Recipe for another cozy way to enjoy cabbage.
What is the main ingredient in colcannon?
The star of colcannon — and its soup version — is potatoes. Specifically, starchy or waxy potatoes like Yukon Golds or Russets give colcannon its smooth, hearty texture. Cabbage or kale are the next most essential ingredients.
What is the Irish dish with potatoes and cabbage?
That would be colcannon, a traditional Irish dish made with mashed potatoes mixed with cabbage or kale and butter. Sometimes it includes scallions or leeks. Colcannon Soup is a modern twist on this rustic favorite.
What is the difference between colcannon and champ potatoes?
While both are classic Irish potato dishes, champ is made with mashed potatoes and scallions (green onions), while colcannon adds cooked cabbage or kale. Colcannon is more rustic and hearty, while champ is milder and creamier.
What do you put in cabbage soup?
Cabbage soup recipes vary widely, but most include chopped cabbage, onions, carrots, celery, broth, and seasonings. Some versions add tomatoes, ground meat, or beans. In colcannon soup, the cabbage takes on a softer, buttery role alongside mashed potatoes.
Don’t miss our Stuffed Cabbage Rolls Recipe for another traditional cabbage dish.
Final Thoughts
Colcannon Soup is more than just a cozy meal — it’s a warm taste of Irish tradition, comfort, and simplicity. Whether you’re celebrating your roots, prepping for a holiday like St. Patrick’s Day, or just want something soothing and satisfying, this soup delivers every time.
With its creamy texture, earthy flavors, and endless flexibility, Colcannon Soup (Irish Potato and Cabbage Soup) deserves a permanent place in your winter rotation. So grab a pot, chop those spuds, and get ready to make something both humble and heavenly.
Explore more cozy cabbage meals like our Cabbage Fritters Recipe — it’s a crispy twist on a classic veggie.
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Colcannon Soup (Irish Potato and Cabbage Soup)
Ingredients
- 4 medium Yukon Gold potatoes, peeled and chopped
- 1/2 head green cabbage, shredded
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream (or whole milk)
- 3 tablespoons unsalted butter
- Salt and black pepper, to taste
- Optional: 2 chopped green onions or fresh parsley for garnish
Instructions
Step 1: Sauté Aromatics and Cabbage
- In a large pot, melt butter over medium heat. Add the diced onions and garlic. Sauté until soft and fragrant, about 3–4 minutes. Add shredded cabbage and cook until wilted, about 5 minutes.
Step 2: Simmer the Potatoes
- Add chopped potatoes and pour in the broth. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook for 20 minutes, until potatoes are fork-tender.
Step 3: Blend for Creaminess
- Use an immersion blender to blend half of the soup to create a thick, creamy base while keeping chunks for texture. Alternatively, remove and blend 2 cups of soup in a blender and return to the pot.
Step 4: Finish and Serve
- Stir in the cream and simmer for another 5 minutes. Adjust seasoning to taste. Serve hot, garnished with chopped green onions or parsley.
Notes
- For a dairy-free version, use olive oil and oat or almond milk.
- Add crumbled bacon or chopped leeks for extra depth.
- Store leftovers in the fridge for up to 4 days, or freeze (without cream) for up to 3 months.
- Reheat gently and stir in fresh herbs before serving.
