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Colcannon soup has the cozy spirit of Irish comfort food but with a creamy twist you can enjoy by the bowlful. It blends potatoes, cabbage, and kale in a velvety base perfect for warming up a chilly day, delivering the same nostalgia as the classic mash but in steamy spoonfuls.
I remember making this soup the first winter I moved out on my own. The aroma filled my tiny apartment and instantly made the place feel like home. It became my go to for sharing a cozy meal with friends on a rainy day.
Ingredients
- Potatoes: Russet or Yukon Gold are best. Choose potatoes that are firm without green spots for smooth texture
- Green cabbage: Adds sweetness and heartiness. Look for vibrant leaves and dense heads
- Kale: Brings an earthiness and dark leafy color. Avoid any wilted or heavily bruised bunches
- Leek: This softens and sweetens when sautéed so pick leeks with white and light green parts free from blemishes
- Onion: The foundation for savoriness. A yellow onion is ideal for depth
- Vegetable broth: Enhances the soup base. Choose low sodium or homemade for best flavor and control
- Milk: Dairy or plant based for your preference. Whole milk makes it creamy while oat milk works for vegan
- Butter: Adds rich flavor and silkiness. Go with real butter for classic taste or vegan spread for dairy free
- Nutmeg: Just a pinch adds a subtle warmth
- Green onions: For garnish and fresh bite. Pick vibrant green and crisp
Instructions
- Prepare the Base:
- Melt the butter in a large pot over medium heat. Add the diced onion and sliced leek then slowly cook them for five minutes until soft and translucent. This gentle sautéing builds a mellow and sweet flavor base for the soup
- Cook the Potatoes:
- Stir the diced potatoes into the buttery onion mixture. Let them cook for three minutes so their edges soak up some flavor before moving forward
- Simmer with Greens:
- Pour in the vegetable broth. Wait for the soup to come to a boil then reduce the heat to low. Add the finely chopped cabbage and kale. Let everything gently simmer for fifteen to twenty minutes until the potatoes are tender when pierced with a fork
- Blend to Smooth or Chunky:
- Use an immersion blender right in the pot to blend the soup until silky smooth. If a bit of chunkiness is your preference only blend partially so some potato pieces remain whole
- Finish and Season:
- Pour in the milk of your choice. Stir in salt, pepper, and the nutmeg. Warm the soup gently but do not let it boil so the milk stays creamy and does not split
- Serve and Garnish:
- Ladle hot soup into bowls and top with a scatter of fresh green onion for brightness and crunch
Nutmeg remains my favorite ingredient here. That hint of spice works magic with the earthy potato and greens. My grandmother would always sneak it into her colcannon mash so adding it to the soup brings a wave of family memories with each bite.
Storage and Leftover Tips
Store any extra soup in an airtight container in the fridge for up to four days. It thickens as it sits so add a splash of broth or milk on reheating to bring it back to your preferred consistency. This soup also freezes beautifully just cool it completely before transferring to freezer containers and thaw overnight in the fridge for best results.
Easy Ingredient Swaps
You can use all cabbage if you are out of kale or swap spinach for a milder greens profile. Sweet potatoes are a lovely substitute for regular potatoes giving the soup a slightly sweeter undertone and orange hue. Oat or soy milk work especially well if you need to make it dairy free and still want creaminess.
Perfect Ways to Serve This
A hearty wedge of crusty bread or a warm scone on the side is a natural companion for colcannon soup. For a more filling meal serve it as a starter topped with crisp sautéed mushrooms or extra shredded kale. If making for a crowd, offer small cups as an easy party appetizer.
Colcannon soup always brings a gentle sense of home into the kitchen. Its soft creamy texture and subtle sweet and earthy notes satisfy cravings for both tradition and comfort in every bowl. Once you try it you will understand why it quickly becomes a regular request among friends and family.
Recipe Q&A
- → How can I add more flavor to Colcannon soup?
Sautéing the onions and leeks until golden enriches depth. Adding a bit more butter or a dash of garlic also boosts savoriness.
- → Can I use other greens instead of kale?
Yes, spinach or Swiss chard make excellent alternatives to kale. Adjust cooking time as they wilt quickly.
- → Is this soup suitable for vegan diets?
Absolutely! Substitute plant-based milk and vegan butter for a fully plant-based version that stays creamy.
- → How do I get a smooth texture?
Using an immersion blender creates a silky texture. For a chunkier soup, blend only half or mash by hand.
- → What should I serve with Colcannon soup?
Rustic bread, Irish soda bread, or a crisp salad pair beautifully with the soup's creamy richness.