Colcannon Soup
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
- Heat a large pot over medium heat and melt the butter.
- Add diced onions and sauté until translucent, then stir in garlic and cook for 1 more minute.
- Add the potatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Use an immersion blender to blend half the soup, leaving the rest chunky for texture.
- Stir in shredded cabbage and chopped kale, and simmer for 5 to 7 minutes until greens are tender.
- Add the heavy cream and heat gently without boiling. Adjust seasoning to taste.
- 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.
Find it online: https://dishmio.com/colcannon-soup/