Description
Irish Colcannon Soup is a hearty and creamy soup featuring traditional Irish flavors of cabbage, potatoes, and onions, enriched with butter, cream, and topped with crispy bacon and fresh parsley. Perfect for a comforting meal during chilly days or St. Patrick’s Day celebrations.
Ingredients
Scale
Soup Base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups green cabbage, shredded
- 1 pound potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1/2 cup whole milk or heavy cream
- 3 green onions, sliced
- Salt and black pepper to taste
- 1/4 teaspoon ground nutmeg (optional)
Toppings
- 4 slices cooked bacon, crumbled
- Chopped fresh parsley
Instructions
- Sauté Aromatics: In a large pot, heat the unsalted butter and olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Cook Cabbage: Add the shredded green cabbage to the pot and cook for about 5 minutes, stirring occasionally, until the cabbage is wilted and tender.
- Simmer Potatoes: Add the diced potatoes and broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 20–25 minutes until the potatoes are very tender.
- Partially Blend Soup: Use an immersion blender to blend part of the soup in the pot to create a creamy texture while leaving some chunks for heartiness. Alternatively, transfer half of the soup to a blender, purée until smooth, and then return it to the pot.
- Finish Soup: Stir in the whole milk or heavy cream, sliced green onions, and ground nutmeg if using. Season with salt and black pepper to taste. Simmer the soup for another 5 minutes until heated through.
- Serve: Ladle the soup into bowls and top each serving with crumbled cooked bacon and chopped fresh parsley. Serve hot.
Notes
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- Kale can be substituted for cabbage for a variation on the traditional flavor.
- Serve with crusty bread or traditional Irish soda bread to complete the meal.
