Why You’ll Love This Recipe
This soup takes the classic Irish side dish, colcannon, and transforms it into a creamy and satisfying meal. The combination of buttery potatoes and tender cabbage creates a deliciously smooth texture with just the right amount of richness. It’s a simple, rustic dish that is both nourishing and comforting. Plus, it pairs beautifully with crusty bread for a complete meal.
Ingredients
- 3 tablespoons salted butter
- 1 large onion, diced (about 2 cups)
- ½ pound cabbage, chopped
- 4 medium starchy potatoes (about 1½ lbs), peeled and chopped
- 5 cups vegetable stock
- 1½ cups whole milk or half & half
- ¼ teaspoon black pepper
- Salt to taste
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
- Sauté the onions: In a large pot, melt the butter over medium heat. Add the diced onions and cook until soft and translucent, about 5 minutes.
- Cook the cabbage: Add the chopped cabbage to the pot and cook until it wilts, about 5-7 minutes.
- Simmer the potatoes: Add the chopped potatoes, vegetable stock, and black pepper. Bring to a simmer and let it cook for about 20 minutes, or until the potatoes are tender.
- Blend the soup: Use an immersion blender to process the soup until it’s thick and slightly chunky. Alternatively, transfer it to a food processor in batches and blend until smooth.
- Add the milk: Stir in the milk or half & half, bring the soup back to a simmer, and adjust seasoning with salt and additional pepper if needed.
- Serve: Enjoy hot with a slice of crusty Irish soda bread or your favorite artisan loaf.
Servings and Timing
This recipe serves 6 people.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
Variations
- Make it vegan: Use plant-based butter and substitute the milk with coconut milk or any non-dairy alternative.
- Boost the flavor: Add a pinch of nutmeg or a splash of cream for extra richness.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stove over low heat, adding a splash of milk or broth if needed.
FAQs
1. What is colcannon?
Colcannon is a traditional Irish dish made with mashed potatoes and cabbage or kale, often mixed with butter and milk.
2. Can I use a different type of potato?
Yes, Yukon Gold or Russet potatoes work best for their creamy texture, but any starchy potato will do.
3. Do I have to blend the soup?
No, you can leave it chunky if you prefer a more rustic texture.
4. Can I use kale instead of cabbage?
Yes, kale is a great substitute and adds a slightly different flavor.
5. What should I serve with colcannon soup?
It pairs well with crusty bread, Irish soda bread, or even a side of grilled cheese.
6. How can I thicken the soup?
If you want it thicker, reduce the broth slightly or add an extra potato.
7. Can I make this soup ahead of time?
Yes, it tastes even better the next day as the flavors meld together.
8. Is this soup gluten-free?
Yes, as long as you use gluten-free vegetable stock, it’s naturally gluten-free.
9. Can I make this soup in a slow cooker?
Yes, just sauté the onions and cabbage first, then add everything to a slow cooker and cook on low for 6-8 hours.
10. Can I add cheese to the soup?
Absolutely! A sprinkle of Irish cheddar on top would add a delicious touch.
Conclusion
Irish Colcannon Soup is a deliciously simple yet satisfying dish, bringing the flavors of Ireland into your home. Whether you enjoy it as a cozy meal on a chilly evening or as a side dish to complement a hearty entrée, this creamy and flavorful soup is sure to become a favorite. Try it with warm soda bread and enjoy the comforting taste of traditional Irish cuisine!
Irish Colcannon Soup
Irish Colcannon Soup is a creamy and comforting dish that brings the flavors of traditional Irish colcannon to your table. Made with potatoes, cabbage, onions, butter, and cream, this hearty soup is perfect for cold days. It’s a simple, rustic meal that’s nourishing, satisfying, and easy to make. Pair it with crusty bread for a complete, cozy meal that’s sure to become a favorite in your recipe collection.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Soup, Irish, Comfort Food
- Method: Stovetop
- Cuisine: Irish
- Diet: Vegetarian
Ingredients
- 3 tablespoons salted butter
- 1 large onion, diced (about 2 cups)
- ½ pound cabbage, chopped
- 4 medium starchy potatoes (about 1½ lbs), peeled and chopped
- 5 cups vegetable stock
- 1½ cups whole milk or half & half
- ¼ teaspoon black pepper
- Salt to taste
Instructions
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Sauté the Onions: In a large pot, melt butter over medium heat. Add diced onions and cook for 5 minutes, until soft and translucent.
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Cook the Cabbage: Add chopped cabbage to the pot and cook until it wilts, about 5-7 minutes.
-
Simmer the Potatoes: Add the chopped potatoes, vegetable stock, and black pepper to the pot. Bring to a simmer and cook for 20 minutes, or until the potatoes are tender.
-
Blend the Soup: Use an immersion blender to process the soup until it’s thick and slightly chunky. Alternatively, transfer it to a food processor in batches and blend until smooth.
-
Add the Milk: Stir in milk or half & half, bring the soup back to a simmer, and adjust seasoning with salt and additional pepper if needed.
-
Serve: Ladle the soup into bowls and serve hot with a slice of crusty Irish soda bread or your favorite artisan loaf.
Notes
- Vegan Option: Use plant-based butter and coconut milk or another non-dairy milk for a vegan-friendly version.
- Boost the Flavor: For extra richness, add a splash of cream or a pinch of nutmeg.
I made this and added chopped cooked bacon. It was delicious!