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When chilly weather rolls in and I crave something both comforting and nourishing, Colcannon Soup always comes to mind. Inspired by the traditional Irish side dish, this velvety soup transforms simple ingredients like potatoes and leafy greens into a silky bowl packed with flavor. Whether you use classic butter and milk or opt for vegan twists, it is perfect for cozy nights at home.
This recipe reminds me of chilly afternoons when I wanted to make something warm and filling but only had basic staples in the fridge. The combination of creamy potatoes with vibrant greens brings a taste of nostalgia with every bite.
Ingredients
- Potatoes: Choose starchy potatoes for a fluffy creamy texture Yukon Golds work well and make the soup silky
- Green cabbage: Brings a subtle sweetness and a touch of crunch pick the freshest head you can find
- Kale: Offers earthy flavor and a nutritional boost look for dark leafy bunches with crisp leaves
- Leek: Adds a delicate gentle onion flavor rinse thoroughly to remove any dirt between the layers
- Onion: Helps build the soulful base go for a yellow or sweet onion for depth
- Vegetable broth: Gives body and richness use a good quality store bought or homemade broth
- Milk: Lends a creamy finish you can use plant based alternatives for a lighter version
- Butter: Adds classic Irish richness vegan butter works just as well for a plant based soup
- Salt and pepper: Essential for seasoning taste and adjust as you go for flavor balance
- Nutmeg: Brings a warm aromatic note use freshly grated if possible for best aroma
- Green onions: Best for garnishing and adding a touch of fresh bite select tight crisp stalks
Instructions
- Prepare the Vegetables:
- Peel and dice the potatoes to medium cubes slice the leek into thin half moons and dice the onion finely. Chop cabbage and kale so they cook evenly. Take time to wash and dry the greens as dirt can cling in crevices.
- Sauté Onion and Leek:
- Melt the butter over medium heat in a large soup pot. Add the onion and leek and cook gently stirring often. This should take about five minutes. Cook until both are soft and translucent to bring out their sweetness and set the savory base.
- Add Potatoes and Broth:
- Toss in the diced potatoes and stir well with the butter coated aromatics. Cook for about three minutes so the potatoes absorb flavor. Carefully pour in the vegetable broth and increase the heat to bring everything to a boil. This step ensures rich deep flavors from the start.
- Simmer with Greens:
- Reduce to a gentle simmer and add chopped cabbage and kale. Cover and cook for fifteen to twenty minutes until the potatoes break apart easily with a fork. Check the greens to make sure they are tender but still vibrantly green.
- Blend to Desired Texture:
- Using an immersion blender puree the soup in the pot until completely smooth for a velvety finish. For a more rustic texture blend just half and leave potato chunks and shreds of cabbage intact. Taste to adjust texture preference.
- Finish with Milk and Seasonings:
- Stir in the milk or plant based substitute gently warming the soup through without boiling. Sprinkle in salt pepper and nutmeg to taste and stir until everything is fragrant and creamy.
- Garnish and Serve:
- Ladle into bowls and top with a generous scattering of sliced green onions for brightness. Serve piping hot for peak comfort.
Kale always stands out to me for its deep green flavor and vibrant color. My little one was a picky eater until he tried this soup and loved how mild the greens tasted here. Now it is a weekly request for dinner in our home.
Storage Tips
Let the soup cool and keep it in airtight containers in the refrigerator for up to four days. The flavors deepen overnight so leftovers are especially delicious. To reheat use gentle heat and add a splash of broth or milk to restore a creamy texture.
Ingredient Substitutions
If you run out of kale spinach or Swiss chard are wonderful substitutes and cook quickly. No leeks on hand Try extra onions with a touch of garlic. Swap in any unsweetened plant based milk to make it dairy free.
Serving Suggestions
A bowl pairs well with crusty bread or a piece of Irish soda bread. You can finish with a knob of butter on top or even a sprinkle of cheddar for extra richness. Serve as a starter for St. Patrick’s Day or as a main course on cold evenings.
This soup makes the coziest dinner and is always greeted with smiles at our table. Try it with fresh green onions for the brightest finish.
Recipe FAQs
- → What makes colcannon soup creamy?
The creaminess comes from pureeing the potatoes and blending in milk and butter, creating a smooth, rich texture.
- → Can I make this soup dairy-free?
Yes, substitute plant-based milk and vegan butter for a dairy-free version that remains just as creamy and flavorful.
- → What greens work well in colcannon soup?
This soup uses both green cabbage and kale, which provide heartiness and subtle earthy notes to the finished dish.
- → How do I achieve a smooth texture?
Use an immersion blender to puree the soup after simmering, ensuring the potatoes and vegetables become silky and integrated.
- → How should I garnish colcannon soup?
Top bowls with sliced green onions for fresh flavor and a touch of color. Additional cracked pepper is a nice finishing touch.