Colcannon Soup

I bring you a comforting bowl of Colcannon Soup, inspired by the traditional Irish mash of potatoes, cabbage, and kale—all transformed into a creamy, soothing soup perfect for chilly days or cozy nights.

Why You’ll Love This Recipe

I love how this soup combines the familiar flavors of colcannon—smooth potatoes, earthy greens, buttery goodness—with the ease and warmth of a hearty soup. It’s filling without being heavy, nourishing, and simple to make. Plus, I can adapt it with what I have on hand and it makes leftovers taste even better the next day.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Yukon Gold or russet potatoes, peeled and diced

• Green cabbage, thinly sliced

• Kale or spinach, chopped

• Onion, finely chopped

• Garlic, minced

• Unsalted butter

• Olive oil

• Chicken broth or vegetable broth

• Heavy cream or half‑and‑half

• Salt and freshly ground black pepper

• Nutmeg (optional)

• Chives or parsley, chopped (for garnish)

directions

1. I melt butter with a splash of olive oil in a large pot over medium heat.

2. I sauté the chopped onion until translucent, then add garlic and cook until fragrant—about 30 seconds.

3. I stir in the diced potatoes and a pinch of salt, lightly coating them in the buttery mixture.

4. I pour in the broth, bring it to a gentle boil, then reduce heat and simmer until potatoes are tender—about 12–15 minutes.

5. I add the sliced cabbage and chopped kale (or spinach), simmering another 5–7 minutes until the greens are soft.

6. I stir in the cream and sprinkle in a pinch of nutmeg if using, then season with salt and pepper to taste.

7. I use an immersion blender to partially puree the soup, leaving some texture and potato chunks for a silky yet hearty finish.

8. I ladle the soup into bowls and garnish with chopped chives or parsley before serving warm.

Servings and timing

• Servings: Makes about 4 generous bowls

• Timing:

  • Prep: 10 minutes

  • Cook: 20–22 minutes

  • Total: about 30–32 minutes

Variations

• I swap cream for milk or remove it entirely for a lighter version—just simmer a bit longer to thicken.

• I add a chopped leek or celery stalk with the onion for extra flavor.

• I stir in crispy bacon or diced ham toward the end for a smoky, savory touch.

• I garnish with shredded cheddar or Parmesan for added richness.

storage/reheating

• I store leftover soup in an airtight container in the fridge for up to 4 days.

• To reheat, I warm it gently on the stovetop over low heat, stirring occasionally and adding a splash of broth or milk if too thick.

• I also freeze portions (without cream) for up to 3 months—thaw overnight, reheat, and swirl in cream when warmed.

FAQs

Can I use frozen greens instead of fresh?

Yes—I often do. I add frozen spinach or kale directly into the simmering potatoes and adjust cooking time until tender.

How creamy should the soup be?

I like mine partially pureed with an immersion blender so it’s creamy but still has bite—though you can blend fully smooth if preferred.

Can I make this vegetarian or vegan?

Absolutely—use vegetable broth and swap butter and cream for plant-based options like vegan butter and coconut or oat milk.

Is colcannon soup gluten-free?

Yes—as long as your broth is gluten-free. Potatoes, greens, and dairy are naturally gluten-free.

Can I cook this in a slow cooker?

Yes—I’ll add potatoes, cabbage, onions, garlic, and broth to the slow cooker, cook on low for 6–7 hours, add cream toward the end, then blend before serving.

Conclusion

I find Colcannon Soup to be a recipe that’s both nostalgic and nourishing—a warm, creamy hug in a bowl. It combines classic Irish flavors with comforting simplicity, making it a go-to for cozy nights, family meals, or whenever I want something hearty and wholesome.