Irish Colcannon Soup Recipe
If you’re craving a bowl of pure comfort that captures the heart of traditional Irish cooking, you simply have to try Irish Colcannon Soup. With its luscious blend of creamy potatoes, ribbons of soft cabbage or kale, and an aromatic touch of onion and garlic, this soup is soul-warming and irresistibly nostalgic. Each spoonful tells a story steeped in Irish heritage, making it perfect for a weeknight dinner, family gathering, or even a cozy lunch. Whether topped with crispy bacon or enjoyed in its vegetarian glory, Irish Colcannon Soup will quickly become one of your most treasured kitchen staples.
Ingredients You’ll Need
The beauty of Irish Colcannon Soup lies in its humble ingredients. Each one is intentionally chosen to craft that rich, creamy texture and classic balance of flavors so beloved in Irish cuisine. Let’s take a closer look at what you’ll need and why each component is essential.
- Butter: This gives the soup a rich, silky base and brings all the flavors together.
- Yellow onion: Provides a sweet, aromatic layer of flavor when sautéed.
- Garlic: Just two cloves unlock an extra depth of taste in every bite.
- Green cabbage or kale: Adds heartiness and a burst of color; kale offers extra earthiness while cabbage keeps things classic.
- Russet potatoes: These create the creamy backbone of the soup and lend a naturally thick, luscious texture.
- Chicken or vegetable broth: Pulls the ingredients together and creates a savory canvas for all the flavors to shine.
- Whole milk or heavy cream: Gives the soup its signature velvety finish and a hint of luxury.
- Salt and black pepper: Essential for seasoning the soup to perfection—don’t be shy here!
- Ground nutmeg (optional): Just a pinch brings warmth and complexity to the background notes.
- Bacon (optional): For those who enjoy a savory crunch on top—bacon is the ultimate finishing touch.
- Fresh parsley: Sprinkling parsley adds freshness and a pop of green to your final bowl.
How to Make Irish Colcannon Soup
Step 1: Sauté the Aromatics
Start by melting the butter in a large pot over medium heat. As the butter sizzles, toss in your chopped onion and let it cook gently for around 4-5 minutes—just until it becomes soft and translucent. Stir in the minced garlic and let it cook for another minute, breathing in that heavenly aroma. This step sets a flavorful foundation that sings throughout the finished soup.
Step 2: Wilt the Greens
Add the shredded cabbage or kale to the pot. Stir and sauté until the greens are nicely wilted—about five minutes should do the trick. The veggies will turn vibrant and tender, mixing beautifully with the onion and garlic. It’s already looking and smelling amazing by this point!
Step 3: Simmer the Potatoes
Next, toss in your peeled and diced russet potatoes. Pour in the chicken or vegetable broth, bringing all that deliciousness together. Crank up the heat and bring it to a gentle boil, then reduce to a simmer. Let the soup bubble away for 20-25 minutes, until the potatoes are utterly tender and ready to melt into creamy perfection.
Step 4: Blend for Texture
Here’s where the magic happens! Use an immersion blender to partially blend the soup right in the pot. Aim for a rustic, chunky texture—you want some creamy bits but plenty of potato and greens to chew on. Don’t worry if you don’t have an immersion blender; a potato masher can work in a pinch. If you like it extra smooth, blend it more, but keeping some texture stays true to Irish Colcannon Soup tradition.
Step 5: Add Creaminess and Season
Pour in the milk or heavy cream and stir until everything is silky and combined. Season generously with salt and pepper, tasting as you go. If you’re feeling adventurous, a pinch of nutmeg adds an elegant note that pairs beautifully with the potatoes. Let the soup simmer gently for five more minutes, just to warm everything through and marry the flavors.
Step 6: Finish and Serve
Ladle the soup into bowls and top each serving with crispy, crumbled bacon and a good sprinkle of chopped fresh parsley. The finishing touches not only look beautiful, but they add a burst of flavor and freshness that make each bite even more delightful. Irish Colcannon Soup is best enjoyed piping hot and with a hunk of bread to soak up every drop!
How to Serve Irish Colcannon Soup
Garnishes
Top your Irish Colcannon Soup with crumbled bacon for a smoky crunch or keep it simple with a fresh scatter of parsley. For an extra pop, try a swirl of cream or a pat of butter melting on top. Cracked black pepper and even a few chives can elevate the whole bowl with color and aroma.
Side Dishes
Nothing brings this soup to life like a slice of crusty Irish soda bread or buttered brown bread for dunking. If you’re planning a bigger meal, pair Irish Colcannon Soup with a fresh green salad, some sharp cheddar on the side, or a light platter of pickled vegetables.
Creative Ways to Present
For a cozy dinner party, serve individual portions in small soup crocks with a crunchy bacon strip balanced on the edge. You might also ladle the soup into a bread bowl for extra comfort points, or spoon it into mugs for a rustic, hand-warming treat at an outdoor gathering. However you present it, Irish Colcannon Soup always feels like a warm hug in a bowl.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Irish Colcannon Soup, simply let it cool to room temperature before refrigerating. Store in an airtight container for up to 4 days. The flavors deepen over time, making tomorrow’s bowl even more delicious.
Freezing
This soup freezes fairly well, though creamy soups can sometimes change texture once thawed. To freeze, cool the soup completely, ladle it into freezer-friendly containers, and freeze for up to 2 months. For the best results, add the cream or milk only after reheating, if possible.
Reheating
To reheat Irish Colcannon Soup, gently warm it on the stovetop over low heat, stirring occasionally, until steaming hot. If the soup has thickened in the fridge, just stir in an extra splash of broth or milk to reach your desired consistency. Avoid boiling to keep the soup nice and creamy.
FAQs
Can I make Irish Colcannon Soup vegetarian or vegan?
Absolutely! Use vegetable broth instead of chicken and skip the bacon garnish. For a vegan version, substitute plant-based butter and a creamy non-dairy milk, such as oat or cashew milk. The soup will still be wonderfully rich and flavorful.
What’s the best type of potato for Irish Colcannon Soup?
Russet potatoes are ideal because they’re starchy and break down easily, creating that creamy texture so characteristic of this soup. Yukon Gold potatoes work too, lending a slightly buttery flavor.
Can I use both cabbage and kale?
Definitely! Feel free to use a mix of green cabbage and curly kale for extra dimension and color. The combination brings a little bit of each green’s best qualities and makes Irish Colcannon Soup even more exciting.
Do I have to use an immersion blender?
No worries if you don’t have one! You can use a traditional blender, blending just half the soup for a mix of creamy and chunky. Alternatively, use a potato masher for a rustic, textured finish—it’s all about the style you love best.
How can I make Irish Colcannon Soup even richer?
If you’re craving a truly decadent soup, opt for heavy cream instead of milk, and don’t skimp on the butter. A handful of sharp Irish cheddar stirred in at the end also adds another dreamy layer of richness and character.
Final Thoughts
I hope you’ll fall in love with Irish Colcannon Soup just as much as I have. It’s comfort in a bowl, easy enough for any evening but special enough to share. Invite the warmth of Irish tradition into your kitchen and enjoy every creamy, cozy bite—you won’t regret it!
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Irish Colcannon Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This hearty Irish Colcannon Soup is a delicious twist on the classic colcannon dish, combining creamy potatoes with cabbage or kale in a comforting soup. Perfect for a cozy meal any time of the year.
Ingredients
For the Soup:
- 2 tablespoons butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups shredded green cabbage or kale
- 4 medium russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup whole milk or heavy cream
- Salt and black pepper to taste
- 1/4 teaspoon ground nutmeg (optional)
For Garnish:
- 4 slices bacon, cooked and crumbled (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 4-5 minutes. Stir in the garlic and cook for another minute.
- Add the shredded cabbage or kale and sauté until wilted, about 5 minutes.
- Add the diced potatoes and broth, then bring to a boil. Reduce heat and simmer for 20-25 minutes until the potatoes are tender.
- Use an immersion blender to partially blend the soup, leaving some texture.
- Stir in the milk or cream and season with salt, pepper, and nutmeg if using. Simmer for another 5 minutes until warmed through.
- Serve hot, topped with crumbled bacon and chopped parsley if desired.
Notes
- For a vegetarian version, omit the bacon and use vegetable broth.
- This soup pairs wonderfully with crusty Irish soda bread.
- You can use leeks instead of onions for a more traditional Irish flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 35mg
