Description
Colcannon Soup Flavorful and Comforting Recipe is a creamy Irish-inspired potato soup made with cabbage, kale, leeks, and buttery potatoes. This cozy 6-step recipe is perfect for chilly evenings, easy weeknight dinners, and meal prep. It’s simple, nourishing, and can easily be made vegan.
Ingredients
4 medium potatoes, peeled and diced
1 cup green cabbage, finely chopped
1 cup kale, stems removed and chopped
1 medium leek, sliced
1 onion, diced
3 cups vegetable broth
2 cups milk (or plant-based milk)
4 tablespoons butter (or vegan substitute)
Salt and pepper, to taste
½ teaspoon nutmeg
2 green onions, sliced (for garnish)
Instructions
In a large pot, melt the butter over medium heat. Add diced onion and sliced leek. Sauté for about 5 minutes until soft and translucent.
Stir in the diced potatoes and cook for 3 minutes to build flavor.
Pour in the vegetable broth and bring to a boil.
Reduce heat to low. Add chopped cabbage and kale. Simmer for 15–20 minutes until potatoes are fork-tender.
Use an immersion blender to puree until smooth, or leave some chunks for texture.
Stir in milk, then season with salt, pepper, and nutmeg. Heat gently for 5 minutes. Garnish with sliced green onions and serve hot.
Notes
For a vegan version, use plant-based milk and vegan butter.
Yukon Gold potatoes create a creamier texture.
Add a splash of broth if the soup becomes too thick.
This soup thickens as it cools; adjust consistency when reheating.
Optional additions: crispy bacon, shredded cheddar, or white beans for extra protein.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish-inspired
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: 250
- Sugar: 6g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 20mg