Colcannon Soup (Irish Potato and Cabbage Soup)
This creamy Colcannon Soup is a hearty Irish-inspired dish made with buttery potatoes, cabbage, and a touch of cream. It’s the perfect comfort food for chilly nights, holiday meals, or celebrating St. Patrick’s Day with a traditional twist.
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.