Irish Colcannon Soup
A warm and comforting soup made with potatoes and cabbage, perfect for chilly days and family dinners.
Ingredients
For the soup
- 1/2 cup Salted Butter Adds a rich, smooth flavor
- 2 cups Large Onion (Diced)
- 1/2 lb Chopped Cabbage Essential for classic flavor
- 1 1/2 lb Starchy Potatoes (Peeled and chopped) Choose starchy potatoes for the best creamy texture
- 5 cups Vegetable Stock Preferably homemade
- 1 1/2 cups Whole Milk or Half & Half Contributes creaminess
- 1/4 tsp Black Pepper For added kick
- Salt to taste Salt Enhances overall flavor
Instructions
Preparation
- In a large pot, melt the salted butter over medium heat.
- Add the diced onions and cook until they are soft and translucent, about 5-7 minutes.
- Stir in the chopped cabbage and cook for an additional 5 minutes until it wilts.
- Add the peeled and chopped potatoes to the pot.
Cooking
- Pour in the vegetable stock and bring the mixture to a boil.
- Reduce heat, cover, and let it simmer for about 20-25 minutes until the potatoes are tender.
- Using an immersion blender, puree the soup until it’s smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender.
- Return the soup to the pot, and stir in the whole milk or half & half.
- Add the black pepper and salt to taste, then heat the soup until it’s warmed through.
Notes
Serve the soup warm in bowls. For an added touch, garnish with a pat of butter or a sprinkle of freshly chopped chives. Pair with rustic or soda bread for a complete meal. Store leftover soup in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 6gFat: 12gSaturated Fat: 7gSodium: 600mgFiber: 4gSugar: 2g
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