Description
Colcannon Soup is a creamy and comforting Irish-inspired soup featuring starchy potatoes, hearty greens like cabbage and kale, and aromatic leeks and onions. Blended to a smooth texture and seasoned with nutmeg and green onions, this soup makes a perfect warming meal for any day.
Ingredients
Scale
Vegetables
- 3 medium potatoes (starchy varieties like Russets), diced
- 1 cup green cabbage, chopped
- 1 cup kale, chopped
- 1 unit leek, sliced
- 1 unit onion, diced
- 1 unit green onions, sliced (for garnish)
Liquids & Dairy
- 4 cups vegetable broth (or chicken broth)
- 1 cup milk (or plant-based milk)
- 2 tablespoons butter (or vegan substitute)
Seasonings
- Salt, to taste
- Pepper, to taste
- 1 dash nutmeg
Instructions
- Sauté Aromatics: In a large pot over medium heat, melt 2 tablespoons of butter until foamy. Add the diced onion and sliced leek, sautéing for about 5 minutes or until they become soft and translucent.
- Add Potatoes: Add the diced starchy potatoes to the pot, stirring well to coat them with the butter and aromatics. Cook for an additional 3 minutes to start softening the potatoes.
- Pour Broth and Boil: Pour in 4 cups of vegetable broth, making sure all ingredients are submerged. Bring the mixture to a vigorous boil and cook for 5 minutes to combine flavors.
- Simmer with Greens: Reduce heat to a gentle simmer and stir in the chopped green cabbage and kale. Cover the pot and let it simmer for 15 to 20 minutes until the potatoes and greens are tender.
- Blend Soup: Remove the pot from heat and use an immersion blender to puree the soup until smooth or to your desired consistency.
- Add Milk and Season: Return the pot to low heat and stir in the milk or plant-based alternative. Season the soup with salt, pepper, and a dash of nutmeg, adjusting to taste.
- Serve: Ladle the creamy soup into bowls and garnish with sliced green onions. Serve hot for a comforting meal.
Notes
- For a vegan version, substitute butter with a plant-based alternative and use plant-based milk.
- You can replace kale and cabbage with other leafy greens such as spinach or collard greens if preferred.
- Adjust thickness by blending less or adding more broth or milk depending on desired consistency.
- Using starchy potatoes like Russets helps create a creamier texture.
- This soup freezes well; reheat gently and add extra milk if it becomes too thick.
