Colcannon Soup Flavorful Comforting (Printable Format)
Creamy Colcannon-inspired soup filled with potatoes, cabbage, and kale for cozy comfort and rich flavor.
# Needed Ingredients:
→ Main Vegetables
01 -
4 medium russet potatoes, peeled and diced
02 -
1 cup finely chopped green cabbage
03 -
1 cup chopped kale, stems removed
04 -
1 medium leek, white and light green parts only, thinly sliced
05 -
1 medium yellow onion, diced
→ Liquids and Dairy
06 -
3 cups vegetable broth
07 -
2 cups whole milk or unsweetened plant-based milk
→ Fats and Seasoning
08 -
4 tablespoons unsalted butter or vegan butter substitute
09 -
Salt and black pepper, to taste
10 -
0.5 teaspoon ground nutmeg
→ Garnish
11 -
2 green onions, thinly sliced
# Preparation Steps:
01 -
In a large pot over medium heat, melt the butter. Add diced onion and sliced leek, cooking until softened and translucent, about 5 minutes.
02 -
Add diced potatoes to the pot and stir well. Continue cooking for 3 minutes. Pour in the vegetable broth and bring the mixture to a boil.
03 -
Reduce heat to low and add chopped cabbage and kale. Simmer for 15–20 minutes or until the potatoes are fork-tender.
04 -
Use an immersion blender to puree the soup until smooth, leaving some potato chunks if a rustic texture is desired.
05 -
Stir in the milk, then season with salt, black pepper, and nutmeg. Warm the soup gently over low heat for 5 minutes, avoiding a boil.
06 -
Ladle the soup into bowls and garnish with sliced green onions. Serve hot.
# Supplementary Details:
01 -
For a richer flavor, use a mix of butter and olive oil for sautéing. The soup texture can be customized by how much you blend it.