irish colcannon soup is the ultimate comfort food, especially on a chilly day! Irish colcannon soup brings together the heartiness of potatoes and cabbage in a creamy, flavorful broth that’s perfect for warming you from the inside out. This recipe is inspired by my grandmother, who always had a pot simmering on the stove, ready to share with anyone who stopped by. It’s more than just a meal it’s a hug in a bowl, and I’m so excited to share this slice of my family’s heritage with you all.
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Why You Will Love This irish colcannon soup Recipe
This homemade colcannon soup recipe is pure comfort in a bowl. It’s quick to make, incredibly flavorful, and so satisfying. I love how the creamy texture contrasts with the slightly crisp cabbage, creating a delightful experience with every spoonful. Plus, it brings back such fond childhood memories of family gatherings and cozy evenings. You could also check out my recipe for Irish Apple Cake Recipe to follow up this delicious soup!
What makes this recipe special? It’s simple, yet packed with flavor. The combination of potatoes, cabbage, and a touch of cream creates a hearty and comforting potato cabbage soup. It’s a dish that is easy to customize to your liking, making it perfect for any occasion. Now, let’s discuss the recipe’s many features.
- Comforting: A warm and creamy hug in a bowl.
- Quick: Ready in under an hour, perfect for busy weeknights.
- Flavorful: A delightful blend of potatoes, cabbage, and creamy broth.
- Easy: Simple ingredients and straightforward instructions.
Ingredients Needed for This irish colcannon soup Recipe
Here’s what you’ll need to make this delicious irish colcannon soup:
- Potatoes: 2 pounds, peeled and cubed
- Cabbage: 1 medium head, shredded
- Onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Chicken or Vegetable Broth: 6 cups
- Heavy Cream: 1 cup
- Butter: 2 tablespoons
- Salt and Pepper: To taste
- Optional Garnishes: Fresh parsley, chives, or crispy bacon bits
How to Make This irish colcannon soup Recipe
- 1. Sauté the Aromatics: Melt butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- 2. Add Potatoes and Broth: Add the cubed potatoes to the pot and pour in the chicken or vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- 3. Incorporate the Cabbage: Stir in the shredded cabbage and continue to simmer for another 10-15 minutes, or until the cabbage is tender.
- 4. Blend for Creaminess: Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, you can carefully transfer some of the soup to a regular blender and blend until smooth, then return it to the pot.
- 5. Stir in Cream: Stir in the heavy cream and season with salt and pepper to taste. Heat through, but do not boil.
- 6. Garnish and Serve: Ladle the irish colcannon soup into bowls and garnish with fresh parsley, chives, or crispy bacon bits, if desired. Serve immediately and enjoy! Planning a St. Patrick’s Day event? Check out my recipe for Philly Irish Potato Candy for a sweet treat!
How to Serve This irish colcannon soup Recipe
This creamy irish soup is delicious on its own, but here are some serving tips to elevate your dining experience:
- Pair with Crusty Bread: Serve with a side of crusty bread or soda bread for dipping.
- Add a Protein: Top with grilled chicken, sausage, or crispy bacon bits for a heartier meal.
- Garnish Generously: Fresh parsley, chives, or a swirl of cream can enhance the visual appeal.
- Cheese Please!: A sprinkle of sharp cheddar or Parmesan cheese adds a savory touch.
- Make it Festive: Serve in hollowed-out bread bowls for a unique presentation.
How to Store This irish colcannon soup Recipe
Storing your homemade colcannon soup properly will ensure it stays delicious for days:
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, freeze in freezer-safe containers or bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently in a saucepan over medium heat, stirring occasionally. Add a splash of broth or cream if needed to adjust the consistency. Avoid boiling to prevent the cream from separating.
Tips to Make This irish colcannon soup Recipe
Want to make the best irish colcannon soup ever? Here are some tips:
- Potato Choice: Use Yukon Gold or Russet potatoes for the best texture. Yukon Golds add a creamy consistency, while Russets offer a heartier bite.
- Cabbage Prep: Shred the cabbage thinly for even cooking and a more tender texture.
- Broth Variety: Feel free to use vegetable broth or chicken broth.
- Don’t Overcook: Avoid overcooking the cabbage, as it can become mushy.
- Fresh Herbs: Fresh herbs add a burst of flavor, so don’t skip the garnish.
- Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the soup.
Helpful Notes for This irish colcannon soup Recipe
Here are some extra clarifications to help you make this recipe perfect:
- Broth Options: Use low-sodium broth to control the saltiness of the soup.
- Equipment: A Dutch oven or large pot works best for even cooking. An immersion blender makes blending easy, but a regular blender will do the trick too.
- Cabbage Types: Green cabbage is traditional, but you can also use Savoy cabbage for a milder flavor.
Variation of This irish colcannon soup Recipe
Want to add a twist to your traditional irish colcannon soup? Try these variations:
- Add Bacon: Sauté bacon with the onions for a smoky, savory flavor.
- Make it Vegan: Use plant-based milk and vegetable broth for a vegan version.
- Spice It Up: Add a pinch of red pepper flakes for a little heat.
- Add Leeks: Sauté chopped leeks with the onions for a sweeter flavor.
- Top with Cheese: Sprinkle with sharp cheddar cheese for a cheesy delight.
What is irish colcannon soup made of?
Irish colcannon soup is traditionally made with potatoes, cabbage (or kale), onions, milk or cream, and butter. Some variations may include leeks or bacon for added flavor.
How do you make colcannon soup creamy?
To make colcannon soup creamy, use milk or heavy cream. You can also blend a portion of the cooked soup before adding the cream to achieve a smoother consistency.
Can I freeze irish colcannon soup?
Yes, irish colcannon soup can be frozen. Allow the soup to cool completely before transferring it to an airtight container or freezer bags. Thaw overnight in the refrigerator before reheating.
What’s the difference between Colcannon and Champ?
Both are popular Irish potato dishes. Colcannon contains cabbage or kale, while Champ typically includes scallions (spring onions) mixed with mashed potatoes and milk.
Irish Colcannon Soup: Easiest Creamy Comfort!
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
A creamy and comforting Irish Colcannon Soup filled with potatoes and cabbage, perfect for a cozy meal!
Ingredients
- 2 pounds potatoes, peeled and cubed
- 1 medium head cabbage, shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Optional garnishes: Fresh parsley, chives, or crispy bacon bits
Instructions
- Melt butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the cubed potatoes to the pot and pour in the chicken or vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Stir in the shredded cabbage and continue to simmer for another 10-15 minutes, or until the cabbage is tender.
- Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, you can carefully transfer some of the soup to a regular blender and blend until smooth, then return it to the pot.
- Stir in the heavy cream and season with salt and pepper to taste. Heat through, but do not boil.
- Ladle the irish colcannon soup into bowls and garnish with fresh parsley, chives, or crispy bacon bits, if desired. Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Cuisine: Irish
Nutrition
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
