Colcannon Soup

Warm your soul with a bowl of colcannon soup, a creamy blend of potatoes and greens steeped in rich Irish tradition. This hearty delight is easy to make and perfect for any meal! Discover the essential ingredients, simple cooking steps, and creative variations to customize your soup. Whether you're vegan, gluten-free, or just hungry for comfort food, this recipe has something for everyone.

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Ingredients

4 large potatoes, peeled and diced

1 cup chopped kale or cabbage

1 cup leeks, cleaned and sliced

4 cups vegetable broth

1 cup heavy cream or coconut cream (for a vegan option)

2 tablespoons butter or olive oil

3 cloves garlic, minced

Salt and pepper to taste

1 teaspoon fresh thyme or ½ teaspoon dried thyme

Green onions (scallions) for garnish

Instructions

In a large pot, melt the butter (or heat olive oil) over medium heat. Add the sliced leeks and minced garlic, and sauté for about 4-5 minutes until soft and fragrant.

Stir in the diced potatoes and cook for another 5 minutes, letting the edges slightly brown.

Pour in the vegetable broth and bring the mixture to a boil. Reduce heat, cover, and let it simmer for about 15-20 minutes, or until the potatoes are tender.

Add the chopped kale or cabbage and thyme, and cook for an additional 5 minutes until the greens are wilted and tender.

Using an immersion blender, blend the soup until creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.

Return the soup to the pot, stir in the heavy cream (or coconut cream), and simmer for another 5 minutes. Season with salt and pepper to taste.

Serve hot, garnished with sliced green onions on top for added freshness.

Prep Time: 10 min | Total Time: 40 min | Servings: 4-6