Description
A hearty and comforting Colcannon Soup combining the flavors of traditional Irish colcannon with creamy texture and nutritious kale. This vegetable-rich soup features tender potatoes, cabbage, and kale blended into a creamy broth with a touch of garlic and onion, garnished with crisp bacon and green onions for added flavor.
Ingredients
Scale
Main Ingredients
- ¼ cup unsalted butter
- ½ cup diced onion
- 1 teaspoon minced garlic
- 3 cups chopped cabbage (about ½ head)
- 6 cups vegetable broth
- 3 large peeled and chopped russet potatoes (about 2 pounds)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup half and half
- 2 cups chopped kale leaves
Garnish
- Sliced green onion
- Chopped cooked bacon
Instructions
- Sauté vegetables: Add ¼ cup unsalted butter and ½ cup diced onion to a large pot. Cook over medium heat until the onions are softened and translucent, then add 1 teaspoon minced garlic and cook for 1 minute until fragrant.
- Cook cabbage: Add 3 cups chopped cabbage to the pot and cook until it softens and wilts, stirring occasionally to combine flavors.
- Simmer with potatoes and broth: Add 3 large peeled and chopped russet potatoes, 6 cups vegetable broth, 1 teaspoon salt, and ¼ teaspoon black pepper. Bring the mixture to a simmer and cook for 20 minutes or until the potatoes are tender when pierced with a fork.
- Blend soup: Use an immersion blender to mostly blend the soup, leaving some potato chunks for a textured, creamy consistency. Alternatively, you can transfer part of the soup to a food processor and blend, then return it to the pot.
- Add cream and kale: Stir in 1 cup half and half and 2 cups chopped kale leaves into the soup. Heat gently until the kale wilts slightly but remains bright and tender.
- Serve and garnish: Ladle the soup into bowls and top with sliced green onions and chopped cooked bacon for added flavor and texture.
Notes
- For a vegetarian version, omit the bacon garnish or replace it with smoked paprika for a smoky flavor.
- If you prefer a thinner soup, add extra vegetable broth gradually until desired consistency is reached.
- Russet potatoes work best for this soup due to their fluffy texture when cooked.
- Use fresh kale and remove thick stems for a tender bite.
- Half and half adds creaminess; substitute with coconut milk for a dairy-free version.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
