Description
This delicious Colcannon Soup is a comforting Irish-inspired dish that combines tender cabbage, creamy potatoes, and savory aromatics into a smooth and hearty soup. Perfect for cozy nights, it features a rich blend of butter, olive oil, and cream with optional bacon topping for extra flavor. This versatile soup can be made vegetarian by swapping chicken broth for vegetable broth and omitting bacon.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups green cabbage, shredded
- 4 large Russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1/2 cup heavy cream
- 4 green onions, sliced
- Salt and black pepper to taste
Garnish
- Chopped fresh parsley
- Crumbled cooked bacon (optional)
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Cook Cabbage and Garlic: Stir in the minced garlic and shredded cabbage, cooking for an additional 5–7 minutes until the cabbage is tender.
- 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 to a simmer for 15–20 minutes until the potatoes are very soft.
- Blend Soup: Use an immersion blender to partially blend the soup, leaving some chunks for texture, or fully puree it if a smooth consistency is preferred.
- Finish with Dairy and Seasoning: Stir in the milk, heavy cream, and sliced green onions. Season with salt and black pepper to taste. Simmer for another 5 minutes until heated through.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped parsley and crumbled bacon if desired. Serve warm with crusty bread for a complete meal.
Notes
- You can substitute kale for cabbage for a different leafy green variation.
- For a vegetarian version, use vegetable broth and omit the bacon topping.
- The soup stores well in the refrigerator for up to 4 days and freezes nicely for longer storage.
