Description
Colcannon Soup transforms the classic Irish mix of potatoes, cabbage, and greens into a creamy, hearty soup that’s perfect for chilly days. It’s rich, soothing, and adaptable for any kitchen.
Ingredients
- 1 1/2 lbs Yukon Gold or russet potatoes, peeled and diced
- 1 cup green cabbage, thinly sliced
- 1 cup kale or spinach, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
- Pinch of nutmeg (optional)
- 2 tbsp chopped chives or parsley, for garnish
Instructions
- In a large pot, melt butter with olive oil over medium heat.
- Sauté onion until translucent, about 4 minutes. Add garlic and cook for 30 seconds.
- Add potatoes and a pinch of salt; stir to coat.
- Pour in broth, bring to a boil, then reduce to a simmer. Cook 12–15 minutes until potatoes are tender.
- Add cabbage and kale (or spinach). Simmer for 5–7 minutes until greens are soft.
- Stir in cream and nutmeg if using. Season with salt and pepper to taste.
- Use an immersion blender to partially puree soup, leaving some chunks for texture.
- Ladle into bowls and garnish with chives or parsley. Serve warm.
Notes
- Use milk or omit cream for a lighter version.
- Add leek or celery for extra depth.
- Stir in crispy bacon or ham for a savory variation.
- Top with cheddar or Parmesan for added richness.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg
