Name: Creamy Colcannon Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tbsp unsalted butter (or plant-based butter/olive oil for vegan); 1 large yellow onion, chopped; 2 leeks (white and light green parts), thinly sliced and washed; 3 cloves garlic, minced; 2 lbs starchy potatoes (Russet or Yukon Gold), peeled and diced; 1 medium head green cabbage (about 1.5 lbs), cored and finely shredded; 6 cups vegetable broth (low sodium); 1/2 cup heavy cream (or half-and-half, whole milk, or full-fat canned coconut milk for vegan); 1 tbsp Irish butter (optional, for finishing); Salt and freshly ground black pepper to taste

Description

Indulge in this exceptionally comforting Creamy Colcannon Soup, a velvety blend of potatoes, cabbage, and savory aromatics. It’s a hearty, easy-to-make dish that brings warmth and classic Irish flavors to your table.

Ingredients

Scale

2 tbsp unsalted butter (or plant-based butter/olive oil for vegan)
1 large yellow onion, chopped
2 leeks (white and light green parts), thinly sliced and washed
3 cloves garlic, minced
2 lbs starchy potatoes (Russet or Yukon Gold), peeled and diced
1 medium head green cabbage (about 1.5 lbs), cored and finely shredded
6 cups vegetable broth (low sodium)
1/2 cup heavy cream (or half-and-half, whole milk, or full-fat canned coconut milk for vegan)
1 tbsp Irish butter (optional, for finishing)
Salt and freshly ground black pepper to taste

Instructions

1. Sauté Aromatics: In a large pot or Dutch oven, melt 2 tbsp butter over medium heat. Add chopped onion and leeks; sauté until softened and translucent (5-7 minutes). Stir in minced garlic and cook for 1 minute until fragrant.
2. Simmer Vegetables: Add diced potatoes, shredded cabbage, and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until potatoes are fork-tender and cabbage is very soft.
3. Blend Until Smooth: Carefully remove pot from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth and creamy. If using a standard blender, transfer soup in batches (filling only halfway) and blend until smooth, being cautious with hot liquids.
4. Finish and Season: Return blended soup to the pot over low heat. Stir in heavy cream and 1 tbsp Irish butter (if using). Season generously with salt and freshly ground black pepper to taste. Heat gently for a few minutes until warmed through; do not boil once cream is added. Serve hot.

Prep Time: 15 mins
Cook Time: 30 mins