Description
This comforting Irish Colcannon Soup recipe combines the classic flavors of cabbage and potatoes into a creamy, hearty soup perfect for cozy meals. Featuring sautéed onions, garlic, shredded cabbage, and tender potatoes simmered in broth, it is then blended slightly for a smooth texture and enriched with milk or cream. Garnished with fresh green onions and optional parsley or bacon, this soup offers a delicious twist on traditional Colcannon in an easy stovetop preparation.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups green cabbage, shredded
- 4 cups potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup whole milk or heavy cream
- 4 green onions, chopped
- Salt and pepper to taste
Garnish (Optional)
- Chopped fresh parsley
- Crumbled cooked bacon
Instructions
- Prepare the base: In a large pot, melt the butter over medium heat. Add the diced onion and cook for 3 to 4 minutes until soft and translucent. This step softens the onions and builds the flavor foundation for the soup.
- Sauté cabbage and garlic: Stir in the minced garlic and shredded cabbage, sautéing for another 5 minutes until the cabbage begins to wilt. Developing these flavors before adding liquids enhances the soup’s depth.
- 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 and let it simmer for 20 to 25 minutes, or until the potatoes are tender. This cooking step ensures potatoes soften fully for a creamy texture.
- Blend the soup: Use an immersion blender to puree the soup slightly for a creamier texture while still leaving some chunks for texture. If a chunkier soup is preferred, blending can be skipped.
- Add milk and green onions: Stir in the milk or heavy cream along with the chopped green onions, then simmer the soup for an additional 5 minutes. This enriches the soup and adds a fresh onion flavor.
- Season and serve: Taste the soup and season with salt and pepper as desired. Ladle the soup into bowls and garnish with chopped fresh parsley or crumbled cooked bacon if using. Serve warm to enjoy the comforting flavors.
Notes
- This soup is inspired by traditional Irish Colcannon, a classic mashed potato and cabbage dish.
- For a richer and creamier soup, opt for heavy cream instead of whole milk.
- Add cooked ham or sausage during the last simmer for additional protein and heartiness.
- Using vegetable broth makes the soup vegetarian-friendly.
- Adjust the blending step to your texture preference—fully smooth or slightly chunky.
