Colcannon Soup Recipe is the cozy, creamy hug your kitchen has been waiting for. Inspired by the classic Irish dish colcannon—mashed potatoes with greens—this soup version transforms those comforting flavors into a silky, satisfying bowl that’s perfect for chilly evenings. Whether you're looking for a nourishing weeknight dinner or a way to bring family and friends together around the table, this soup hits the spot every time. I love how it’s hearty yet light, and I know you’ll appreciate how easy it is to make, even on a busy day.
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What Makes This So Good
This Colcannon Soup Recipe is a delightful twist on a beloved classic, combining creamy potatoes with tender greens in a luscious broth. It's both familiar and fresh, warming you up with every spoonful and making your kitchen smell like comfort itself.
- Big Flavor, Minimal Fuss: You get that rich, buttery mashed potato goodness and earthy greens without a complicated recipe or tricky techniques.
- Family-Friendly: The gentle flavors please kids and grown-ups alike, and it’s easy to adjust for picky eaters or adventurous types.
- Simple Ingredients: This soup relies on pantry and fridge staples—potatoes, kale, cabbage, leeks—nothing fancy but oh-so-effective.
- Works Any Night: From weekday dinners to cozy weekends, it fits perfectly into your routine, ready in under an hour.
Ingredient Guide
Choosing the right ingredients can elevate your Colcannon Soup Recipe from good to unforgettable. Let’s walk through what to pick and prep for the best results.
- Potatoes: I prefer waxy potatoes like Yukon Gold here because they cook tender but hold shape nicely, perfect for creamy yet textured soup.
- Green Cabbage: Fresh cabbage adds a slightly sweet crunch. Make sure it’s crisp and bright green for the best flavor.
- Kale: Remove stems—they can be tough—and chop the leaves finely so they soften quickly.
- Leek: This subtle onion-family veggie adds depth. Rinse well to avoid grit hiding between layers.
- Butter: Butter brings silky richness. Feel free to use a plant-based substitute if you’re dairy-free—you won’t miss a beat.
- Milk: Whole milk enriches the soup’s creaminess wonderfully, but oat or almond milk make great dairy-free swaps.
- Vegetable Broth: Go for a flavorful broth to boost the soup’s savory base. Homemade or good-quality store-bought works.
- Nutmeg: Just a pinch adds warmth and a hint of magic to round out the flavors.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Colcannon Soup Recipe
Step 1 — Prep & Ready
Start by peeling and dicing your potatoes into roughly uniform pieces so they cook evenly. Chop the cabbage and kale finely—this helps them soften and blend into the soup beautifully. When slicing the leek and dicing the onion, aim for consistent sizes too, which will ensure they sauté perfectly. Remember to rinse the leek well to avoid any hidden dirt. Meanwhile, melt your butter over medium heat in a large pot, setting the stage for the first savory notes of your soup.
Step 2 — Cook with Confidence
Once your butter is shimmering, add the onions and leeks and let them soften until translucent—around 5 minutes. You’ll notice a gentle sweetness developing and a warm onion aroma filling your kitchen—that’s your cue things are going well. Stir in the diced potatoes and cook for a few minutes to coat them well in buttery flavor. Pour in the vegetable broth, cranking the heat just until it bubbles happily—then reduce to a gentle simmer. Add the cabbage and kale last, letting everything cook together for 15 to 20 minutes. You'll know it’s ready when the potatoes are fork-tender and the greens feel silky soft.
Step 3 — Finish & Serve
Here’s where your soup really shines. Use an immersion blender to puree until smooth, or leave a bit chunky if you prefer some rustic texture—both ways taste amazing. Stir in the milk and then sprinkle in salt, pepper, and that pinch of nutmeg for warmth. Heat gently for about 5 minutes—don’t let it boil now, or the milk might separate! Finally, a handful of sliced green onions on top adds that bright fresh crunch right before serving. Every spoonful will be creamy, comforting, and loaded with that classic colcannon flavor you love.
Extra Helpful Tips
After making this Colcannon Soup Recipe a few times, I’ve found a handful of tricks really boost the experience. Don’t worry if it seems intimidating at first — these are super easy to put into practice.
- Watch for This Sign: When your onions turn soft and clear but haven’t browned, that’s the sweet spot for flavor without bitterness.
- Temperature Trick: Keep your heat medium to low once the milk is added to avoid curdling and keep the soup silky smooth.
- Prep-Ahead Option: Chop veggies the night before and keep broth ready, so your cooking time shrinks down when hunger hits.
- Avoid This Common Mistake: Don’t skip the nutmeg—it’s subtle but essential for that cozy, rounded flavor that sets this soup apart.
Serve & Enjoy
Easy Enhancements
Want to jazz up your Colcannon Soup Recipe a little? Try stirring in a handful of grated sharp cheddar or a swirl of sour cream for extra richness. Fresh herbs like thyme or chives add a bright herbal note that complements the buttery base wonderfully. Add a pinch of smoked paprika or a few drops of hot sauce if you’re craving a little heat. These little tweaks can turn your soup into your own signature creation.
Tasty Pairings
This soup pairs beautifully with crusty bread or warm dinner rolls for dunking, and a crisp side salad to brighten things up. For drinks, I love a light, citrusy white wine or a robust black tea — they cut through the creaminess and refresh the palate between bites.
Quick Plating Tips
A simple garnish of sliced green onions adds color and a fresh crunch. Sprinkle a little extra cracked black pepper on top or a drizzle of good-quality olive oil for that glossy, inviting look. Serving the soup in warm bowls keeps it cozy longer – a small trick I always swear by in cold weather.
Store, Freeze & Reheat
Fridge Storage
Your Colcannon Soup Recipe keeps nicely in the fridge for up to 3 days when stored in an airtight container. You might notice it thickens over time; just stir in a splash of milk or broth when reheating to bring back that perfect creaminess.
Freezer Friendly?
This soup freezes well, but because it contains dairy, it’s best to freeze before adding the milk. Freeze in portions and thaw overnight in the fridge. When reheating, stir in the milk freshly to keep the texture smooth and avoid any separation or graininess.
Reheat Like New
To reheat your Colcannon Soup Recipe, warm it gently on the stovetop over low heat, stirring frequently and adding a splash of broth or milk if needed. If using a microwave, heat in short bursts and stir in between. This helps keep it creamy and prevents hot spots or drying out.
Colcannon Soup Recipe FAQs
Absolutely! Substitute the butter with a plant-based alternative and use your favorite non-dairy milk, like oat or almond milk. Vegetable broth is naturally vegan, so you’re all set.
If you’re short on fresh cabbage or kale, frozen can work in a pinch. Just thaw and drain any excess water before adding to avoid thinning the soup too much.
That’s totally up to you! I usually blend most of it but leave a few chunky potato bits for texture. If you prefer silky smooth, blend fully with the immersion blender.
Definitely. Make the soup and refrigerate for up to 3 days, or freeze (without milk) for longer storage. Reheat gently, adding milk when warming to keep it creamy and fresh-tasting.
Final Flavor Thoughts
This Colcannon Soup Recipe brings a gentle embrace to your table and warms the heart as much as the belly. If you loved the richness balanced by the greens, do leave a star rating or share your favorite tweaks below—I always enjoy hearing how you make it your own! Next time, try adding a swirl of crème fraîche or a sprinkle of crispy bacon bits for an extra cozy twist. Happy cooking!
Print📖 Recipe
Colcannon Soup Recipe
Colcannon Soup is a creamy, comforting Irish-inspired dish that combines tender potatoes, cabbage, kale, and leeks in a flavorful vegetable broth. This hearty soup is pureed for a smooth, velvety texture and enriched with butter and milk for a rich finish. Garnished with fresh green onions, it makes a perfect warming meal for chilly days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
- Diet: Vegetarian
Ingredients
Vegetables
- 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
- 2 green onions, sliced for garnish
Liquids & Dairy
- 3 cups vegetable broth
- 2 cups milk (or plant-based milk)
- 4 tablespoons butter (or vegan substitute)
Seasonings
- Salt and pepper to taste
- ½ teaspoon nutmeg
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and sliced leek, sautéing until soft and translucent, about 5 minutes.
- Cook Potatoes: Add the diced potatoes to the pot and stir, cooking for another 3 minutes to slightly soften the potatoes and develop flavor.
- Add Broth and Vegetables: Pour in the vegetable broth and bring it to a boil. Then reduce the heat to low and add the chopped cabbage and kale, allowing the soup to simmer for 15-20 minutes or until the potatoes are fork-tender.
- Puree Soup: Use an immersion blender to puree the soup until smooth. Optionally, leave some chunks of potato for added texture.
- Finish and Season: Stir in the milk and season the soup with salt, pepper, and nutmeg. Heat gently for about 5 minutes until warmed through.
- Serve: Ladle the hot soup into bowls and garnish with sliced green onions before serving.
Notes
- You can substitute plant-based milk and vegan butter to make this recipe vegan.
- If you prefer a chunkier soup, blend only half of the soup or pulse with the immersion blender.
- Adjust seasoning according to taste; nutmeg adds a subtle warmth that complements the greens and potatoes.
- For extra richness, stir in a splash of cream or a dollop of sour cream just before serving.
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