Irish Colcannon Soup Recipe
Imagine cozying up with a steaming, creamy bowl of Irish Colcannon Soup on a rainy day—the perfect blend of comforting potatoes, sweet cabbage, and a touch of savory bacon, inspired by the beloved Irish classic! This soup is pure comfort food, with a silky texture and just the right balance of richness and freshness. Whether you’re looking for an easy weeknight dinner or something special to celebrate St. Patrick’s Day, Irish Colcannon Soup brings a hearty welcome to any table.
Ingredients You’ll Need
Irish Colcannon Soup comes together with a short list of humble, wholesome ingredients that each bring something special to the pot. Every component builds flavor, texture, or a pop of color, making this a soup that’s deeply satisfying and surprisingly simple to prepare.
- Butter: Adds richness and helps soften the onions, giving the soup a classic, creamy base.
- Olive Oil: Prevents the butter from burning, and adds a hint of fruity flavor.
- Onion: Provides sweetness and depth as the aromatic foundation.
- Garlic: Creates a gentle warmth for the broth, adding complexity.
- Green Cabbage: Gives the soup its signature mild flavor and gentle crunch even as it softens.
- Potatoes: Offer creaminess and comfort; Yukon Golds or Russets work beautifully.
- Chicken or Vegetable Broth: Forms the savory backbone—choose veggie broth for a vegetarian version.
- Whole Milk: Adds body and smooth mouthfeel, making each spoonful luxurious.
- Heavy Cream: Lends a velvety finish and a little indulgence.
- Salt: Boosts all the flavors (start with less, then adjust).
- Black Pepper: Lends just a touch of earthy bite.
- Ground Nutmeg: Adds subtle warmth and a traditional Irish touch.
- Green Onions: Sprinkled in for a pop of color and gentle oniony flavor.
- Bacon (optional): Crisp and smoky, this topping takes each bite over the top.
- Chopped Parsley: A final sprinkle for freshness and visual appeal.
How to Make Irish Colcannon Soup
Step 1: Sauté Aromatics
Start by heating the butter and olive oil in a large pot over medium heat. Once the butter melts, add the diced onion and cook, stirring frequently, for 3 to 4 minutes until it turns soft and translucent. Now, toss in the minced garlic and let it sizzle for just one minute. You want your kitchen to smell incredible, but don’t let anything brown.
Step 2: Wilt the Cabbage
Add the shredded green cabbage right into the pot. Cook this for about 5 minutes, stirring occasionally. The cabbage will relax and wilt down, giving off a sweet aroma and mixing beautifully with the onion and garlic. This step is key—be sure to let the cabbage get glossy and tender before moving on.
Step 3: Add Potatoes and Broth
Now, pile in those diced potatoes, pour in the chicken or vegetable broth, and sprinkle in the salt, pepper, and nutmeg. Give everything a good stir. Crank up the heat until you see it start to bubble, then immediately turn it down so it simmers gently. Let it bubble away for 15 to 20 minutes, until the potatoes are fork-tender and the flavors have blended together.
Step 4: Blend for Creaminess
To get that luscious, silky texture Irish Colcannon Soup is known for, use an immersion blender to partially blend the pot. You want some chunks left for body, so don’t make it completely smooth. Alternatively, blend half of the soup in a blender, then return it to the pot and stir together.
Step 5: Add Dairy and Green Onions
Pour in the whole milk, heavy cream, and sliced green onions. Let everything gently simmer for about 5 more minutes, just until heated through. Give the pot a taste and adjust the seasoning to your liking—maybe a little more salt or a grind of fresh pepper.
Step 6: Serve and Garnish
Ladle hot Irish Colcannon Soup into bowls. If you like, top with crispy crumbled bacon and a generous sprinkle of fresh parsley. Each spoonful is creamy, hearty, and downright nourishing—ideal for chilly evenings or any time you need an edible hug.
How to Serve Irish Colcannon Soup
Garnishes
Don’t skimp on the finishing touches! A handful of crumbled bacon brings smoky crunch, while a sprinkle of fresh chopped parsley gives a burst of color and freshness. You can also add extra sliced green onions or even a drizzle of cream for an elegant look. The garnishes truly elevate Irish Colcannon Soup, making each bowl as beautiful as it is tasty.
Side Dishes
In Ireland, hearty soups simply demand good bread on the side. Irish soda bread is a classic partner for this soup, perfect for soaking up every last drop, but any thick slice of crusty rye or sourdough will do the trick. If you like, add a mixed green salad to bring a crisp, refreshing element to the meal.
Creative Ways to Present
For a festive touch, serve Irish Colcannon Soup in warm bread bowls—your guests will love tearing off pieces to dip. Mini soup shooters work for parties or as a unique appetizer. If you’re entertaining, try setting up a toppings bar with options like cheese, scallions, or fried leeks so everyone can customize their bowl.
Make Ahead and Storage
Storing Leftovers
Cool the soup to room temperature, then transfer it into an airtight container and refrigerate. Irish Colcannon Soup keeps well for up to four days in the fridge, and the flavors mellow and deepen as it sits, making the leftovers even more delicious.
Freezing
If you want to stash some away for later, Irish Colcannon Soup can be frozen—just let it cool completely first. Pour into freezer-safe containers, leaving a bit of space at the top for expansion. It keeps best for up to two months. Thaw overnight in the refrigerator before reheating.
Reheating
Gently reheat the soup on the stovetop over low to medium heat, stirring occasionally so the cream doesn’t separate and the texture stays velvety. If the soup has thickened in the fridge, add a splash of broth or milk to loosen it back up. Stir well and enjoy it piping hot.
FAQs
Can I make Irish Colcannon Soup vegetarian or vegan?
Absolutely! Just use vegetable broth instead of chicken broth and skip the bacon topping. For a vegan version, swap the butter for plant-based margarine, use olive oil for sautéing, and substitute a rich oat or cashew cream for the dairy. The soup will still be silky, flavorful, and deeply satisfying.
What potatoes work best in Irish Colcannon Soup?
Yukon Gold potatoes are my favorite for their creamy texture and buttery taste, though Russet potatoes are also wonderful for a fluffier, heartier result. If you like your soup with more texture, leave some potato skin on for added character!
Can I add other vegetables to this soup?
Definitely! Feel free to experiment by adding leeks, carrots, or parsnips along with the onion for more color and depth. If you want to boost the greens, stir in a handful of spinach or kale at the very end until just wilted.
Is this soup suitable for meal prep?
Irish Colcannon Soup is ideal for meal prepping. It holds up beautifully in the fridge, and you can easily double the recipe for batch cooking. Just store in individual containers for quick heat-and-eat lunches all week.
How can I make the soup extra creamy without using a lot of cream?
For luscious texture with less dairy, rely on blending a generous portion of the potatoes and cabbage, which will naturally thicken the soup. You can also use evaporated milk or half-and-half for creaminess with a lighter touch, or just add an extra splash of whole milk if you prefer.
Final Thoughts
If you’re craving pure comfort in every spoonful, I can’t recommend Irish Colcannon Soup enough. It’s a recipe that genuinely warms the heart and brings people together—whether for a cozy dinner or a festive gathering. Give it a try, and let this Irish classic become a new favorite at your table!
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Irish Colcannon Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Warm up with a comforting bowl of Irish Colcannon Soup, a creamy and hearty dish perfect for St. Patrick’s Day or any cozy night. This soup combines the classic colcannon ingredients of potatoes and cabbage in a rich, velvety base. Topped with crispy bacon and fresh parsley, it’s a satisfying meal in a bowl.
Ingredients
Main Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 4 cups green cabbage (shredded)
- 4 cups potatoes (peeled and diced)
- 3 cups chicken or vegetable broth
- 1 cup whole milk
- ½ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
Garnish:
- 4 green onions (sliced)
- 4 slices cooked bacon (crumbled, optional)
- Chopped parsley for garnish
Instructions
- Sauté Aromatics: In a large pot, heat the butter and olive oil. Cook onion until soft, then add garlic.
- Add Vegetables: Stir in cabbage until wilted, then add potatoes, broth, salt, pepper, and nutmeg. Simmer until potatoes are tender.
- Blend and Finish: Partially blend soup, stir in milk, cream, and green onions. Simmer briefly, adjust seasoning, then serve hot with bacon and parsley.
Notes
- For a vegetarian version, use vegetable broth and omit the bacon.
- This soup pairs well with Irish soda bread or crusty rye.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 4g
- Sodium: 430mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
