Description
A creamy and comforting Irish Colcannon Soup filled with potatoes and cabbage, perfect for a cozy meal!
Ingredients
Scale
- 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