Name: Colcannon Soup with Potatoes and Kale Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Irish
Ingredients: ¼ cup unsalted butter; ½ cup diced onion; 1 teaspoon minced garlic; 3 cups chopped cabbage (about ½ head); 3 large peeled and chopped russet potatoes (about 2 pounds); 6 cups vegetable broth (more if needed); 1 teaspoon salt (more to taste); ¼ teaspoon black pepper; 1 cup half and half; 2 cups chopped kale leaves; Sliced green onion; Chopped cooked bacon

If you’ve ever craved the comforting flavors of traditional Irish colcannon but want something a bit more cozy and sip-worthy, you’re in for a treat with this Colcannon Soup with Potatoes and Kale Recipe. It’s like a warm hug on a chilly day—creamy, hearty, and packed with all those wonderful flavors you love in colcannon, but easier to enjoy in a bowl. I absolutely love this recipe because it’s simple, nourishing, and perfect for weeknights when you want something that feels special but isn’t complicated.

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Why You’ll Love This Recipe

Rich Comfort Food: This soup captures the creamy, buttery essence of colcannon in a warm, slurpable form you’ll find endlessly satisfying.
Simple Ingredients: You probably have most of these in your kitchen already, making it an easy go-to when the craving hits.
Flexible & Healthy: The kale adds a boost of greens, and you can customize it to your liking without losing that classic colcannon charm.
Quick to Make: From chopping to spooning, it’s all ready in under 45 minutes—perfect for busy evenings.

A white pot filled with creamy, thick soup showing a pale yellow base layer speckled by small green pieces of kale and scallions, plus tiny bits of reddish crispy bacon spread evenly across the surface, topped with a generous sprinkling of black pepper and crushed red pepper flakes; the soup appears smooth and rich with a few textured bits of vegetables visible. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Colcannon Soup with Potatoes and Kale, Irish comfort food recipes, hearty vegetable soup, healthy potato soup ideas, easy homemade Irish soup

Ingredients You’ll Need

The magic of this Colcannon Soup with Potatoes and Kale Recipe is really in how simple yet harmonious the ingredients are. Using humble potatoes, cabbage, and kale with a touch of cream makes this soup both hearty and fresh. I usually look for firm russet potatoes and bright green kale for the best texture and flavor.

Flat lay of a small white ceramic bowl of unsalted butter, a small white bowl of minced garlic, a small white bowl of vegetable broth, a small white bowl of half and half, half a head of fresh green cabbage chopped, a few chopped kale leaves, a small pile of diced onion, three peeled whole russet potatoes, a small pile of sliced green onions, a few strips of cooked chopped bacon, a small heap of coarse salt, and a small heap of black peppercorns all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Colcannon Soup with Potatoes and Kale, Irish comfort food recipes, hearty vegetable soup, healthy potato soup ideas, easy homemade Irish soup

Unsalted butter: Using unsalted gives you control over the saltiness; plus it adds that lovely creamy richness.
Diced onion: Adds sweetness and depth when cooked down just right.
Minced garlic: A little garlic goes a long way to boost the savory flavors.
Chopped cabbage: About half a head—this brings that traditional colcannon vibe you’re aiming for.
Vegetable broth: I prefer homemade or low-sodium to keep the soup balanced.
Peeled and chopped russet potatoes: The starchy potatoes give body and creaminess when blended.
Salt and black pepper: Essential seasonings for bringing out all the flavors.
Half and half: Adds gentle creaminess without feeling too heavy.
Chopped kale leaves: The green star of the show—bright, slightly bitter, and perfect paired with potatoes.
Sliced green onion: For garnish and a fresh mild bite.
Chopped cooked bacon: Adds smoky crunch if you like a meaty topping, but it’s optional.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Colcannon Soup with Potatoes and Kale Recipe is how easy it is to tweak it based on what you love or have on hand. Don’t be afraid to experiment a bit—you might find a new family favorite!

Make it vegan: Swap butter for olive oil and use coconut or oat milk instead of half and half—I’ve done this and was amazed at how creamy it still turned out.
Add protein: I sometimes throw in cooked sausage or ham for a heartier meal when I want extra punch.
Change the greens: Spinach or Swiss chard work well if you’re out of kale and want a slightly different texture.
Spice it up: A pinch of smoked paprika or cayenne adds a lovely warmth that I discovered when I craved something with a little kick.

How to Make Colcannon Soup with Potatoes and Kale Recipe

Step 1: Sauté the Aromatics

Start by melting ¼ cup of unsalted butter in a large pot over medium heat. Toss in the ½ cup diced onion and cook gently until the onions turn soft and translucent—about 5 minutes. Then, stir in 1 teaspoon minced garlic and cook for just another minute to release its aroma. Be careful not to brown the garlic too much; you want that subtle, savory background flavor.

Step 2: Wilt the Cabbage

Next, add your 3 cups of chopped cabbage (about half a head) right into the pot. Cook it down, stirring now and then, until the cabbage softens and wilts—around 5 to 7 minutes. This step is where you start to get that traditional colcannon feel, so don’t rush it. The sweetness from the softened cabbage is key.

Step 3: Cook Potatoes in Broth

Now, add 3 large peeled and chopped russet potatoes (around 2 pounds) to the pot, along with 6 cups of vegetable broth. Season with 1 teaspoon salt and ¼ teaspoon black pepper. Bring everything to a gentle simmer and let it cook, uncovered, for about 20 minutes or until the potatoes are tender when pierced with a fork. Keep an eye on the pot to make sure it doesn’t boil too vigorously—just a gentle simmer to keep those flavors cozy.

Step 4: Blend While Leaving Texture

This is where the soup transforms. Using an immersion blender, pulse the soup until it’s mostly smooth but still has some potato chunks to give you that satisfying bite. I like this texture—it’s a happy medium between creamy and rustic. If you don’t have an immersion blender, a food processor or regular blender works—just blend in batches and be careful with the hot liquid.

Step 5: Stir in Half and Half and Kale

Stir in 1 cup of half and half to add creaminess, followed by 2 cups of chopped kale leaves. Let the soup warm through until the kale wilts slightly—this usually only takes a few minutes. You want the kale tender but still bright green and fresh-tasting.

Step 6: Garnish and Serve

Ladle the soup into bowls, then sprinkle with sliced green onions and some chopped cooked bacon if you like a smoky crunch. This finishing touch is my absolute favorite part—it adds that little extra something that will have everyone going back for seconds.

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Pro Tips for Making Colcannon Soup with Potatoes and Kale Recipe

Don’t Overblend: Leaving some potato chunks gives your soup that homemade texture and avoids a gluey feel.
Use Russet Potatoes: They break down nicely and add creaminess without needing extra starch.
Adjust Broth Consistency: If the soup gets too thick, just add a little more vegetable broth to reach your preferred texture.
Fresh Greens at the End: Add kale right before serving to keep color bright and the flavor fresh.

How to Serve Colcannon Soup with Potatoes and Kale Recipe

A close-up view of a thick creamy soup in a white pot with a metal ladle lifting a portion. The soup is pale yellow with small pieces of green leafy vegetables and chopped green onions mixed in. There are also bits of reddish-brown crispy pieces scattered throughout. The surface of the soup is lightly speckled with black pepper, adding texture and color contrast. The soup looks smooth and rich, with the colorful bits evenly distributed throughout. Photo taken with an iphone --ar 2:3 --v 7 - Colcannon Soup with Potatoes and Kale, Irish comfort food recipes, hearty vegetable soup, healthy potato soup ideas, easy homemade Irish soup

Garnishes

I’m a big fan of finishing this soup off with sliced green onions for a fresh bit of sharpness and a sprinkle of chopped crispy bacon for smokiness and crunch. If you want a vegetarian option, toasted pumpkin seeds or some grated sharp cheddar also work beautifully as garnishes.

Side Dishes

Serve this soup alongside a crusty loaf of sourdough or a flaky Irish soda bread to soak up every last drop. A simple green salad with a tangy vinaigrette pairs well, balancing the richness of the soup without competing.

Creative Ways to Present

For a special occasion, I like to serve the soup in individual mini cast iron pots or hollowed-out sourdough bowls to impress guests and make the meal feel cozy and unique. Adding a dollop of crème fraîche and a sprinkle of chopped fresh herbs like parsley or chives gives it a fresh, polished finish.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover colcannon soup in an airtight container in the fridge—it keeps well for about 3 to 4 days. Just remember to add any garnishes fresh when reheating so they stay crisp and vibrant.

Freezing

Freezing this soup works wonderfully—just make sure it’s completely cooled before transferring to freezer-safe containers. When you thaw it, the texture might thicken a bit, so add a splash of broth or milk while reheating to bring it back to that perfect creamy consistency.

Reheating

I reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. Adding a little extra half and half or broth during reheating keeps it luscious and smooth. Avoid microwaving directly as it can cause the soup to separate or become too thick in spots.

FAQs

Can I use other greens instead of kale in this Colcannon Soup with Potatoes and Kale Recipe?

Absolutely! While kale gives a lovely texture and slight bitterness that balances the creaminess, spinach, Swiss chard, or even collard greens can be excellent substitutes. Just add them toward the end of cooking to prevent overcooking.
Is there a dairy-free version of this Colcannon Soup with Potatoes and Kale Recipe?

Yes! Replace the butter with olive oil or vegan butter, and swap the half and half with coconut milk, cashew cream, or your favorite plant-based milk. The soup will still be creamy and delicious without any dairy.
Can I make this soup in advance for meal prep?

Definitely. This soup keeps well in the fridge for several days, making it perfect for meal prep. Just store without garnishes, and add fresh toppings right before serving.
What’s the best way to get that perfect texture for the soup?

Use an immersion blender and pulse carefully so you don’t purée the soup completely smooth—leaving small potato chunks adds a cozy, homemade texture that’s just right.

Final Thoughts

This Colcannon Soup with Potatoes and Kale Recipe holds a special place in my heart because it’s that rare soup that feels both indulgent and wholesome without any fuss. It’s perfect for those days when you want comfort food but need something that’s quick and forgiving in the kitchen. I can’t recommend it enough as a cozy dinner or even a satisfying lunch that you can whip up with simple ingredients but big love. Give it a try—I bet it’ll become a favorite in your house too!