If you’re craving a hearty, cozy bowl of soup that feels like a warm hug from the inside out, then this Colcannon Potato and Kale Soup Recipe is exactly what you need. It’s packed with creamy potatoes, tender cabbage, and nutritious kale, all brought together with buttery goodness and just the right touch of savory flavor. Trust me, once you make this soup, it’ll quickly become one of your go-to comfort meals, especially on chilly evenings.

Why You’ll Love This Recipe

Comforting Flavor Combination: The classic Irish-inspired colcannon mixture of potatoes and greens makes a soul-satisfying soup.
Easy to Make: With simple steps and common ingredients, this soup is beginner-friendly but delivers impressive results.
Nutritious and Filling: Loaded with kale, cabbage, and potatoes, it’s hearty enough for a main dish and rich in vitamins.
Versatile Garnishes: You can customize with bacon, green onions, or more, giving you fun ways to tailor it to your taste.

Colcannon Potato and Kale Soup, Irish-inspired soup with potatoes and greens, hearty kale and potato soup, comforting Irish vegetable soup, easy colcannon soup recipe - A close-up of a creamy soup in a white pot showing a smooth, thick pale yellow base. Small pieces of green vegetables like kale and green onions are mixed inside, with reddish-brown bits sprinkled on top. Black pepper is evenly spread across the surface, adding small dark specks. The inside walls of the pot have a light coating of the creamy soup. The scene is set on a white marbled surface with a small green leafy plant partly visible on the side. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Colcannon Potato and Kale Soup Recipe works so well because it combines the creamy richness of potatoes and half and half with the earthy crunch of kale and cabbage. Each ingredient has a purpose, creating a texture and flavor balance that’s truly delightful. When shopping, pick fresh kale and cabbage for the best taste and sturdy russet potatoes to give you that classic fluffy potato texture in the soup.

Unsalted Butter: Adds richness and helps soften the onions without overpowering other flavors.
Diced Onion: Provides a sweet base flavor that deepens as it cooks.
Minced Garlic: Just a touch to lift the flavors with a subtle aroma.
Chopped Cabbage: Adds a delicate sweetness and soft texture that complements the potatoes.
Vegetable Broth: Creates the soup’s flavorful liquid—choose a low-sodium one so you can control salt levels.
Russet Potatoes: Perfect for their starchy quality—they break down just right to create a creamy texture when blended.
Salt & Black Pepper: The essentials to enhance and balance all the flavors.
Half and Half: Gives the soup a luscious creaminess without being too heavy.
Chopped Kale Leaves: Adds a pleasant bite and loads of nutrition; it only needs a short cook to retain texture.
Sliced Green Onion & Cooked Bacon: Optional garnishes that bring freshness and smoky crunch to every bite.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of my favorite things about the Colcannon Potato and Kale Soup Recipe is how easy it is to adjust it to suit your mood or pantry. I like to keep the basics but love adding a little heat with red pepper flakes or a squeeze of lemon juice at the end to brighten the flavors. You’ll find it fun to make it your own!

Adding Protein: Once, I tossed in some cooked sausage to make it even heartier—totally delicious and filling for a full meal.
Vegan Version: Swap the butter and half and half for olive oil and coconut milk or cashew cream; still creamy but with a different twist.
Seasonal Greens: Try substituting kale with collard greens or spinach depending on what’s fresh; each brings unique flavors.
Texture Preferences: If you prefer smoother soups, blend it fully; if you like chunks, blend briefly like I recommend for that perfect balance.

Step-by-Step: How I Make Colcannon Potato and Kale Soup Recipe

Step 1: Sauté Butter, Onion, and Garlic

Start by melting ¼ cup unsalted butter in a large pot over medium heat. Toss in ½ cup diced onions and sauté until they turn soft and translucent. This step usually takes around 5-7 minutes—don’t rush it; slow cooking brings out that natural sweetness. Then, add 1 teaspoon of minced garlic and cook for just about 1 minute more. Be careful not to burn the garlic; you want that fragrant aroma, not bitterness.

Step 2: Cook the Cabbage

Next, stir in 3 cups of chopped cabbage (which is about half a head). Cook this until it softens and begins to wilt—usually 5 minutes or so. This step is where the cabbage sweetens and melds with the butter and onions, adding a lovely depth to the soup.

Step 3: Add Potatoes, Broth, and Seasoning

Add your peeled and chopped russet potatoes (3 large ones, roughly 2 pounds), then pour in 6 cups of vegetable broth. Season with 1 teaspoon salt and ¼ teaspoon black pepper. Bring everything to a simmer, cover, and let it cook gently for about 20 minutes—or until the potatoes are tender when poked with a fork.

Step 4: Blend but Leave Some Texture

This is one of my favorite steps because it really defines the soup’s character. Use an immersion blender right in the pot to partly blend the soup. You want it creamy yet chunky, so don’t go all the way—letting some potato pieces stay intact gives it that homemade, cozy feel. If you don’t have an immersion blender, transfer batches to a food processor, but be careful not to over-blend.

Step 5: Finish with Half and Half and Kale

Stir in 1 cup half and half along with 2 cups chopped kale leaves. Heat the soup gently, stirring until the kale is just wilted—this usually takes only a few minutes. The kale adds a fresh, slightly bitter note that balances the richness and a pop of vibrant green color.

Step 6: Garnish and Serve

Finally, ladle the soup into bowls and sprinkle with sliced green onions and chopped cooked bacon if you like that smoky bite. The garnishes lift the soup from simple to special, and trust me, the bacon adds an addictive salty crunch that I can’t get enough of.

Pro Tips for Making Colcannon Potato and Kale Soup Recipe

Don’t Overcook Your Garlic: Garlic burns fast and turns bitter—add it last during the sauté stage and watch closely for that fragrant scent.
Partial Blending is Key: Leaving some potato chunks makes the soup feel more rustic and satisfying; total purees can feel too smooth and one-note.
Use Fresh Greens: Choose crisp kale and fresh cabbage for the best flavor and max nutrition; wilted greens won’t brighten the soup like fresh ones do.
Adjust Broth to Your Liking: If the soup is too thick for your taste, add more vegetable broth as it simmers or when reheating.

How to Serve Colcannon Potato and Kale Soup Recipe

Garnishes

I always top my bowl with sliced green onions—their fresh, oniony crunch cuts through the creaminess beautifully. And bacon? Oh yes, that salty, smoky crispiness is my ultimate comfort upgrade. If you’re avoiding meat, finely chopped toasted nuts or crispy fried shallots work great too.

Side Dishes

This soup shines on its own, but I like to serve it alongside a crusty loaf of sourdough bread or some buttery garlic toast for dipping. Sometimes, a simple side salad with a light vinaigrette makes a refreshing contrast to the richness.

Creative Ways to Present

For a special family dinner, I’ve ladled the soup into mini cast-iron skillets and garnished them individually—so charming and cozy. For casual gatherings, serving it in rustic bowls with a sprinkle of fresh herbs adds that extra touch of elegance. Pair it with a rustic cheese board, and you’ll have a spread that feels both homey and curated.

Make Ahead and Storage

Storing Leftovers

I cool the soup completely before transferring it to airtight containers and store it in the fridge for up to 3 days. The flavors deepen overnight, and it’s great for quick lunches or easy dinners. Just give it a good stir before reheating.

Freezing

This soup freezes beautifully. I portion it into freezer-safe containers with room to expand and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat gently on the stove—just watch the kale texture, as freezing can soften it.

Reheating

Reheat on the stove over medium-low heat with a splash of broth or water if it’s too thick. Stir frequently to prevent sticking and to revive that creamy consistency. I avoid microwaving because it can cook unevenly and mess with texture.

FAQs

Can I use other greens instead of kale in this Colcannon Potato and Kale Soup Recipe?

Absolutely! Collard greens, spinach, or Swiss chard works great as substitutes. Just adjust cooking time—spinach wilts much faster than kale, so add it towards the end.
Is this soup suitable for vegans?

Yes, with a few swaps. Replace butter with olive oil or vegan margarine and use coconut milk or cashew cream instead of half and half. Also, skip the bacon garnish or use a vegan bacon alternative.
Can I prepare this soup in advance?

Definitely! It tastes even better the next day. Just store it in the fridge and reheat gently. It also freezes well if you want to make a big batch to enjoy later.
How thick should the soup be after blending?

It should be creamy and thick but still have some potato chunks for texture. If it’s too thick, just stir in a little more broth or water to reach your preferred consistency.

Final Thoughts

This Colcannon Potato and Kale Soup Recipe is one of those dishes that feels both nostalgic and fresh, bringing homemade comfort to your table with every spoonful. I love how simple it is yet so flavorful and adaptable—you really can’t mess it up! Hopefully, it becomes a staple in your kitchen as it has in mine. So grab those potatoes and kale, and get cooking—you’re about to cozy up with one of the best soups you’ll ever make.