Name: Colcannon Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Irish
Ingredients: 4 medium potatoes, peeled and diced; 1 cup green cabbage, finely chopped; 1 cup kale, stems removed and chopped; 1 medium leek, sliced; 1 onion, diced; 2 green onions, sliced for garnish; 3 cups vegetable broth; 2 cups milk (or plant-based milk); 4 tablespoons butter (or vegan substitute); Salt, to taste; Pepper, to taste; 0.5 teaspoon nutmeg

Jump to Recipe

Introduction

Colcannon Soup is a comforting blend of creamy potatoes and leafy greens inspired by the classic Irish dish. This hearty soup is perfect for chilly days and brings a touch of rustic warmth to your table.

A close-up of a thick, creamy yellow soup with small pieces of chopped green kale mixed in and floating on the surface. The soup is swirled with drops of golden olive oil and topped in the center with a small mound of more finely chopped kale and bright green rings of sliced spring onion. This is all served in a round bowl with a dark, rustic rim. The bowl is set on a white marbled textured surface with a wooden spoon nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium potatoes, peeled and diced
1 cup green cabbage, finely chopped
1 cup kale, stems removed and chopped
1 medium leek, sliced
1 onion, diced
3 cups vegetable broth
2 cups milk (or plant-based milk)
4 tablespoons butter (or vegan substitute)
Salt and pepper, to taste
0.5 teaspoon nutmeg
2 green onions, sliced for garnish

Instructions

Step 1: In a large pot, melt the butter over medium heat. Add the diced onion and sliced leek, sautéing until soft and translucent, about 5 minutes.
Step 2: Add the diced potatoes and stir, cooking for another 3 minutes. Pour in the vegetable broth and bring to a boil.
Step 3: Reduce the heat to low and add the chopped cabbage and kale. Let the soup simmer for 15-20 minutes or until the potatoes are fork-tender.
Step 4: Use an immersion blender to puree the soup until smooth. For a chunkier texture, leave some potato pieces intact.
Step 5: Stir in the milk and season with salt, pepper, and nutmeg. Heat gently until warmed through, about 5 minutes.
Step 6: Serve hot, garnished with sliced green onions.

Tips & Variations

For extra richness, use cream instead of milk or add a splash of your favorite cooking sherry.
Substitute kale with spinach or collard greens for a milder flavor.
To make it vegan, use plant-based milk and vegan butter.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or broth to loosen the texture if needed.

How to Serve

A close-up of a thick yellow soup with green leafy bits mixed inside, served in a white bowl with a rough dark rim. On top of the soup, there is a spiral drizzle of golden oil, and a small pile of thin slices of bright green spring onions sits in the center. The soup looks creamy with some texture from small chunks. The background features a white marbled texture with a wooden spoon partially visible beside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen cabbage, kale, and leeks can be used. Just adjust the cooking time slightly, as frozen vegetables may cook faster.

Is this soup suitable for a dairy-free diet?

Absolutely. Substitute regular milk with your preferred plant-based milk and use a vegan butter alternative to make it dairy-free.