Description
Irresistible Creamy Colcannon Soup: A Comforting Irish Classic
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups green cabbage, thinly sliced
- 3 large russet potatoes (about 2 lbs), peeled and cubed
- 4 cups vegetable broth
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon ground black pepper
- ½ cup heavy cream (or half-and-half)
- 1 scallion, chopped (for garnish)
- 1 bay leaf or a sprig of thyme (for added aroma)
Instructions
- Melt butter in a large soup pot over medium heat. Add diced onion and cook for 4–5 minutes, stirring often, until softened.
- Stir in minced garlic and cook for 30 seconds until fragrant. Add sliced cabbage and cook for 5–7 minutes, until it softens slightly.
- Add cubed potatoes, vegetable broth, salt, and pepper. If using, add a bay leaf or thyme sprig.
- Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until potatoes are fork-tender.
- Remove bay leaf or thyme sprig (if used). Use an immersion blender to puree until smooth and creamy. For a chunkier soup, blend only half.
- Stir in cream and simmer for 2–3 minutes to heat through. Taste and adjust seasoning as needed.
- Ladle into bowls and garnish with chopped scallions. Serve warm with crusty bread or Irish soda bread.
Notes
- This soup pairs well with crusty bread.
- Adjust seasoning to your taste.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg