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Colcannon Soup

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A creamy, comforting Irish-inspired soup made with buttery potatoes, tender cabbage, kale, and a swirl of cream. This Colcannon Soup is perfect for chilly days and cozy nights.

Ingredients

Scale
  • 4 large russet potatoes, peeled and diced
  • 2 cups green cabbage, finely shredded
  • 1 cup kale, chopped
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 3 tablespoons unsalted butter
  • 1 cup heavy cream
  • 4 cups chicken broth
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • Fresh parsley, for garnish

Instructions

  1. Heat a large pot over medium heat and melt the butter.
  2. Add diced onions and sauté until translucent, then stir in garlic and cook for 1 more minute.
  3. Add the potatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender.
  4. Use an immersion blender to blend half the soup, leaving the rest chunky for texture.
  5. Stir in shredded cabbage and chopped kale, and simmer for 5 to 7 minutes until greens are tender.
  6. Add the heavy cream and heat gently without boiling. Adjust seasoning to taste.
  7. Ladle into bowls, garnish with parsley, and serve hot.

Notes

  • Use Yukon Gold potatoes for a naturally buttery flavor if preferred.
  • Vegetable broth can be used to make it vegetarian.
  • Letting the soup rest before serving allows the flavors to deepen.