If you adore comforting, hearty soups that warm you from the inside out, then you absolutely must try this Colcannon Soup Recipe. Bringing together the beloved Irish flavors of creamy potatoes and tender cabbage, this soup feels like a cozy hug in a bowl. It’s creamy without being heavy, savory with just the right hint of sweetness from the caramelized onions, and wonderfully textured so every spoonful delights your taste buds. Whether you’re celebrating St. Patrick’s Day or simply craving a satisfying lunch or dinner, this Colcannon Soup Recipe will quickly become a favorite go-to for those chilly days.
Ingredients You’ll Need
This recipe calls for simple, fresh ingredients that each play a vital role in crafting the rich, comforting flavor and texture that makes this soup so special. From buttery onions to the crunchy sweetness of cabbage, every item enhances the dish perfectly.
- Butter (2 tablespoons): Adds a luscious richness and helps soften the onions and cabbage beautifully.
- Olive oil (1 tablespoon): Balances the butter and prevents burning while adding depth to the sauté.
- Large onion, chopped (1): Provides a sweet, aromatic base that forms the backbone of the soup’s flavor.
- Garlic, minced (3 cloves): Infuses a gentle pungency that complements the cabbage and potatoes wonderfully.
- Green cabbage, shredded (4 cups): Brings a pleasant crunch and mild earthiness that’s key to that classic colcannon taste.
- Russet potatoes, peeled and diced (4 large): The star of the soup, offering creamy body and a comforting texture when cooked down.
- Chicken or vegetable broth (4 cups): Provides savory depth and liquidity without overpowering the ingredients.
- Milk (1 cup): Lightens and smooths the soup for that velvety finish.
- Heavy cream (1/2 cup): Adds indulgent creaminess that makes each bite feel special.
- Green onions, sliced (4): Introduce a fresh, delicate onion flavor and a pop of color.
- Salt and black pepper, to taste: Essential for rounding out the flavors and seasoning perfectly.
- Chopped fresh parsley (for garnish): Adds a bright herbal note and cheerful appearance.
- Crumbled cooked bacon (optional topping): Brings smoky crunch if you want to add a meaty layer of flavor.
How to Make Colcannon Soup Recipe
Step 1: Sauté the Aromatics and Cabbage
Begin by warming butter and olive oil in a large pot or Dutch oven over medium heat. Add your chopped onion and cook gently until it becomes soft and translucent, which usually takes about 5 minutes. This step releases the onion’s natural sweetness, setting the stage for the soup. Next, stir in the minced garlic and shredded cabbage, letting the cabbage soften for another 5 to 7 minutes. The cabbage should turn tender but still maintain a bit of its bite, bringing texture and that classic colcannon flavor.
Step 2: Cook the Potatoes in Broth
Add the diced Russet potatoes directly to the pot and pour in the broth. Increasing the heat, bring everything to a boil before reducing to a simmer. Let the soup bubble gently for 15 to 20 minutes or until the potatoes are fork-tender. This step is crucial as it allows the potatoes to absorb the broth’s savory goodness while softening perfectly to blend later on.
Step 3: Blend to Desired Consistency
Using an immersion blender, partially blend the soup to create a mix of silky liquid punctuated by chunks for delightful texture. If you prefer a completely smooth soup, feel free to blitz until fully pureed. Either way, stirring in the milk, heavy cream, and fresh green onions after blending adds richness and a subtle fresh bite that lifts the entire dish.
Step 4: Final Seasoning and Simmer
Season with salt and freshly ground black pepper to your taste, then let the soup simmer gently for another 5 minutes. This quiet simmering melds all the flavors into one unified, creamy masterpiece that is ready to be ladled into bowls.
How to Serve Colcannon Soup Recipe
Garnishes
Simple garnishes elevate this soup from cozy to celebratory. Chopped fresh parsley lends a burst of color and light herbal brightness. If you’re feeling indulgent, sprinkle crumbled cooked bacon on top for a smoky crunch that contrasts beautifully with the creamy texture in every spoonful.
Side Dishes
Colcannon Soup Recipe pairs wonderfully with crusty bread or warm dinner rolls. The bread is essential for soaking up that flavorful broth and creamy soup base, making the meal more filling and satisfying. For a heartier meal, serve alongside a crisp green salad dressed with tangy vinaigrette to cut through the richness.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini bread bowls for an edible vessel that adds flair. You can also garnish with shredded sharp cheddar or a dollop of sour cream for extra indulgence. Drizzling a little browned butter or infused oil over the top right before serving adds an aromatic finish that’ll impress your guests.
Make Ahead and Storage
Storing Leftovers
This Colcannon Soup Recipe keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to maintain freshness and prevent it from absorbing other odors. Before reheating, give it a good stir to recombine any ingredients that may have settled.
Freezing
If you want to enjoy this soup later, it freezes well. Use freezer-safe containers or heavy-duty freezer bags, leaving some headspace as the soup expands when frozen. Label your containers with the date. For best taste and texture, consume within 2 months.
Reheating
To reheat, thaw overnight in the refrigerator if frozen. Warm gently on the stovetop over medium-low heat, stirring frequently to prevent sticking and to reincorporate the creaminess. Adding a splash of milk if the soup thickens too much while reheating can help restore the perfect consistency.
FAQs
Can I make this soup vegan?
Yes! Just swap the butter for a plant-based alternative, use vegetable broth instead of chicken, and omit the cream or replace it with coconut or oat milk for a delicious vegan variation of the Colcannon Soup Recipe.
What’s the best potato to use?
Russet potatoes are ideal here because their starchy nature breaks down nicely, giving the soup that creamy texture and comforting body central to colcannon flavors.
Can I use kale instead of cabbage?
Absolutely! Kale is a great substitute if you want a slightly different texture and a deeper green color. Just shred it finely and sauté it similarly to the cabbage.
How thick should the soup be?
The beautiful thing about this Colcannon Soup Recipe is its versatility—you can blend it fully for a smooth texture or partially for a chunkier bite. Adjust the thickness by blending more or less and by adding extra broth or milk as needed.
Can I prepare this soup ahead for a party?
Definitely! This soup holds up well when made in advance. Just reheat gently before serving and add fresh garnishes for that just-made appearance and flavor.
Final Thoughts
There’s something truly magical about a bowl of this Colcannon Soup Recipe—its warmth, comforting ingredients, and nostalgic Irish charm make it the perfect meal to share with loved ones. Whether you are inviting friends over or craving a cozy night in, this soup promises satisfaction with every spoonful. I encourage you to give it a try and discover why it has captured so many hearts and palates. Happy cooking!
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Colcannon Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
- Diet: Vegetarian
Description
This delicious Colcannon Soup is a comforting Irish-inspired dish that combines tender cabbage, creamy potatoes, and savory aromatics into a smooth and hearty soup. Perfect for cozy nights, it features a rich blend of butter, olive oil, and cream with optional bacon topping for extra flavor. This versatile soup can be made vegetarian by swapping chicken broth for vegetable broth and omitting bacon.
Ingredients
Main Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups green cabbage, shredded
- 4 large Russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1/2 cup heavy cream
- 4 green onions, sliced
- Salt and black pepper to taste
Garnish
- Chopped fresh parsley
- Crumbled cooked bacon (optional)
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Cook Cabbage and Garlic: Stir in the minced garlic and shredded cabbage, cooking for an additional 5–7 minutes until the cabbage is tender.
- Add Potatoes and Broth: Add the diced potatoes to the pot and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer for 15–20 minutes until the potatoes are very soft.
- Blend Soup: Use an immersion blender to partially blend the soup, leaving some chunks for texture, or fully puree it if a smooth consistency is preferred.
- Finish with Dairy and Seasoning: Stir in the milk, heavy cream, and sliced green onions. Season with salt and black pepper to taste. Simmer for another 5 minutes until heated through.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped parsley and crumbled bacon if desired. Serve warm with crusty bread for a complete meal.
Notes
- You can substitute kale for cabbage for a different leafy green variation.
- For a vegetarian version, use vegetable broth and omit the bacon topping.
- The soup stores well in the refrigerator for up to 4 days and freezes nicely for longer storage.
