Description
This comforting Colcannon Soup is a creamy, hearty take on the classic Irish dish. Combining cabbage, kale, and tender russet potatoes in a flavorful vegetable broth, this soup is blended to a velvety texture with chunks of potato for added heartiness. Finished with half and half for richness and garnished with green onions and crispy bacon, it’s a perfect warming meal for chilly days.
Ingredients
Scale
Main 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
Garnish
- Sliced green onion
- Chopped cooked bacon
Instructions
- Sauté Aromatics: In a large pot, melt ¼ cup unsalted butter over medium heat. Add ½ cup diced onion and cook until softened, about 5 minutes. Then add 1 teaspoon minced garlic and cook another 1 minute to release the fragrant flavors.
- Cook Cabbage: Add 3 cups chopped cabbage to the pot and cook, stirring occasionally, until softened and wilted, about 5-7 minutes.
- Simmer Potatoes and Broth: Add 3 peeled and chopped russet potatoes, 6 cups vegetable broth, 1 teaspoon salt, and ¼ teaspoon black pepper. Bring the mixture to a simmer and cook until potatoes are tender, approximately 20 minutes.
- Blend Soup: Use an immersion blender directly in the pot to blend the soup until mostly smooth but still leaving some potato chunks to preserve texture. Alternatively, transfer portions to a food processor and pulse gently to achieve the same effect. The soup will be thick and creamy.
- Add Half and Half and Kale: Stir in 1 cup half and half and 2 cups chopped kale leaves. Continue heating the soup until the kale just wilts, about 3-5 minutes, to tenderize the leaves without losing their vibrant color.
- Serve and Garnish: Ladle the soup into bowls and garnish with sliced green onions and chopped cooked bacon for a savory finish.
Notes
- Adjust the amount of vegetable broth to reach your preferred soup consistency.
- You can replace half and half with heavy cream for a richer soup or with milk for a lighter version.
- Vegetarian can omit the bacon garnish or substitute with smoked paprika for a smoky flavor.
- Use an immersion blender carefully to avoid hot splashes.
- This soup reheats well and flavors improve the next day.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280
- Sugar: 6g
- Sodium: 670mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 25mg
