Why Make This Recipe
Colcannon Soup is a comforting dish that brings together the wonderful flavors of potatoes, cabbage, and greens. It’s not only delicious but also nourishing and hearty. This soup is perfect for chilly evenings or any time you need a warm meal. Plus, it’s easy to make and can be ready in under an hour, making it a great option for a weeknight dinner.
How to Make Colcannon Soup
Ingredients:
- 4 large potatoes, peeled and diced
- 1 cup chopped green cabbage
- 1 cup chopped kale or spinach
- 1 medium onion, chopped
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or milk
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped green onions for garnish
Directions:
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
- Add the diced potatoes and broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the chopped cabbage and greens, cooking for another 5-10 minutes until wilted.
- Use an immersion blender to puree the soup to your desired consistency (or transfer to a blender in batches).
- Stir in the heavy cream or milk, and season with salt and pepper.
- Serve hot, garnished with chopped green onions.
How to Serve Colcannon Soup
Colcannon Soup is best served hot. You can enjoy it as a main dish or as a comforting starter. Adding a sprinkle of chopped green onions on top gives it a nice touch and a bit of fresh flavor. Pair it with crusty bread or a simple salad for a lovely meal.
How to Store Colcannon Soup
If you have leftovers, let the soup cool completely before storing it. Place it in an airtight container and keep it in the refrigerator. It will last for about 3-4 days. When you’re ready to eat it again, simply reheat on the stove or in the microwave until warm.
Tips to Make Colcannon Soup
- For richer flavor, use homemade broth if you can.
- Feel free to add other vegetables like carrots or leeks for extra taste and nutrition.
- Adjust the thickness of the soup by adding more or less broth when blending.
Variation
You can make a lighter version by substituting heavy cream with milk or a dairy-free alternative like almond milk. For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce.
FAQs
Q: Can I use leftover mashed potatoes for this recipe?
A: Yes! You can mix in leftover mashed potatoes to thicken the soup and add creaminess.
Q: Is this soup gluten-free?
A: Yes, all the ingredients suggested are gluten-free. Just make sure to use gluten-free broth if needed.
Q: Can I freeze Colcannon Soup?
A: Yes, you can freeze it. Just remember to leave out the cream until you reheat it.
Colcannon Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
- Diet: Vegetarian
Description
A comforting and hearty soup made with potatoes, cabbage, and greens, perfect for chilly evenings.
Ingredients
- 4 large potatoes, peeled and diced
- 1 cup chopped green cabbage
- 1 cup chopped kale or spinach
- 1 medium onion, chopped
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or milk
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
- Add the diced potatoes and broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the chopped cabbage and greens, cooking for another 5-10 minutes until wilted.
- Use an immersion blender to puree the soup to your desired consistency (or transfer to a blender in batches).
- Stir in the heavy cream or milk, and season with salt and pepper.
- Serve hot, garnished with chopped green onions.
Notes
For richer flavor, use homemade broth if possible. Adjust the thickness of the soup by adding more or less broth when blending.