Description

This Colcannon Soup is inspired by the traditional Irish dish of mashed potatoes with cabbage and leeks. Creamy, buttery, and packed with savory flavor, it’s pure comfort in a bowl—perfect for chilly days and cozy nights.

Ingredients

Scale

2 tbsp butter
1 leek, white and light green parts sliced (washed well)
2 cloves garlic, minced
4 cups chopped green cabbage or kale
4–5 medium potatoes, peeled and diced
4 cups chicken or vegetable broth
½ cup milk or cream
Salt and pepper to taste

Optional: cooked bacon bits or chopped scallions for garnish

Instructions

1️⃣ Sauté the leeks: In a large pot, melt butter over medium heat. Add sliced leeks and garlic, cooking for 3–4 minutes until soft and fragrant.

2️⃣ Add cabbage and potatoes: Stir in chopped cabbage (or kale) and diced potatoes. Cook for 2–3 minutes to soften slightly.

3️⃣ Simmer: Pour in broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until potatoes are fork-tender.

4️⃣ Blend partially: Use an immersion blender to blend half the soup for a creamy base, leaving some chunks for texture (or transfer half to a blender and return to pot).

5️⃣ Add cream and season: Stir in milk or cream. Season with salt and pepper to taste. Heat through without boiling.

6️⃣ Serve: Ladle into bowls and top with bacon bits, scallions, or extra butter if desired.

Notes

Swap leeks for onions if needed.
Use kale for a heartier green alternative to cabbage.
Pairs beautifully with crusty Irish soda bread.

Prep Time: 15 min
Cook Time: 25 min