Description
A creamy and comforting Irish-inspired Colcannon Soup featuring tender potatoes, flavorful leeks, and fresh green cabbage or kale, blended to a perfect texture and finished with milk or cream. This hearty soup is perfect for chilly days and can be garnished with chives and crispy bacon bits for extra flavor.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 leeks (white and light green parts), cleaned and sliced
- 2 cloves garlic, minced
- 4 cups potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 3 cups chopped green cabbage or kale
- 1/2 cup whole milk or cream
- Salt and pepper to taste
Optional Garnishes
- Chopped chives or green onions
- Crispy bacon bits
Instructions
- Saute Aromatics: In a large pot, heat butter and olive oil over medium heat. Add chopped onion and leeks, and cook for 5 to 6 minutes until softened and fragrant. Then stir in minced garlic and cook for an additional minute to release its aroma.
- Add Potatoes and Broth: Add the diced potatoes and broth to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for 15 to 20 minutes, or until the potatoes are tender and easily pierced with a fork.
- Simmer Greens: Add the chopped cabbage or kale to the pot and continue simmering for 5 to 7 minutes, until the greens are soft but still vibrant in color.
- Blend Soup: Use an immersion blender to partially blend the soup directly in the pot, achieving a creamy yet slightly chunky texture according to preference. Alternatively, leave it completely chunky if desired.
- Finish with Milk and Seasoning: Stir in the whole milk or cream, and season with salt and pepper to taste. Heat gently on low until the soup is warmed through without boiling.
- Serve and Garnish: Ladle hot soup into bowls and garnish with chopped chives or green onions and crispy bacon bits, if using. Enjoy this hearty and comforting soup immediately.
Notes
- For a dairy-free version, substitute whole milk or cream with plant-based milk such as oat or almond milk, and replace butter with oil.
- Traditional colcannon uses green cabbage, but kale is an excellent alternative that adds extra nutrients and flavor.
- To keep the recipe vegetarian, omit the bacon bits garnish or use a vegetarian bacon alternative.
- This soup can be made using either chicken or vegetable broth based on dietary preference.
