Colcannon Soup is a hearty Irish potato soup with greens simmered in a rich, herb-infused broth.
Serve with Irish Soda Bread Biscuits for St. Patrick’s Day!
Colcannon in Irish Cooking
Irish Colcannon Soup brings together classic ingredients in a simple, satisfying one-pot meal!
Colcannon has been a staple in Irish kitchens for generations. Traditionally made with mashed potatoes, butter, and greens like cabbage or kale, it’s a simple yet hearty dish. It was often served as a side, especially around Halloween, when charms were hidden inside to predict one’s future. While traditional colcannon is typically rich and creamy, this soup variation offers a lighter way to enjoy its familiar flavors in a warm, satisfying bowl.
Developing vegetarian comfort food recipes has taught me that the best dishes are simple but well-executed. In this Colcannon Soup recipe, small details—how the onions are sautéed, how long the potatoes simmer, and the balance of greens—make all the difference. Letting the flavors develop properly results in a broth that’s rich and well-seasoned, while choosing the right potatoes ensures the ideal consistency. Even minor adjustments, like swapping cabbage varieties or selecting different potatoes, allow you to customize the soup while staying true to its Irish roots.
Why You’ll Love This Recipe
- Classic Irish Comfort Food – Inspired by traditional colcannon, this soup is simple, satisfying, and full of flavor.
- Packed with Greens – A delicious way to enjoy nutrient-rich cabbage, kale, and leeks.
- Easy to Make – Comes together in just one pot with minimal effort.
Colcannon Soup Ingredients
Here’s what you’ll need to make this delicious soup:
Vegetables & Aromatics
- White onion – A savory base that builds flavor as it cooks. If you prefer a milder taste, try swapping it for shallots.
- Green cabbage – A colcannon classic that adds a bit of crunch and a mild sweetness. Savoy cabbage works well if you want something even more tender.
- Kale – Deep green and slightly earthy, kale adds color and heartiness.
- Leeks – These have a mild, slightly sweet onion flavor that blends beautifully into the broth. Be sure to rinse them well, as they can trap dirt between layers.
- Garlic – Because what’s a good soup without a little fresh garlic? It enhances the overall savoriness and depth of flavor.
- Scallions (Green Onions) – Fresh and mild, they make the perfect garnish for a final pop of color and flavor.
Seasonings & Liquids
- Butter – Adds richness and helps the vegetables cook down beautifully. Olive oil can also be used.
- Bay leaves – A simple way to infuse the broth with subtle herbal notes.
- Dried thyme – Earthy, slightly floral, and a must-have for that classic colcannon taste.
- Ground black pepper – Just the right amount of warmth and spice to round out the flavors.
- Chicken-style broth – The heart of the soup, giving it depth and richness. I use a vegan chicken broth. Vegetable broth can also be use but may require additional seasoning.
- Heavy cream – A touch of creaminess that brings everything together without overpowering the soup. Regular or dairy-free heavy cream work equally well for this recipe.
Potatoes
- Russet potatoes – Their starchy texture helps thicken the broth while keeping the soup hearty and rustic. Yukon Golds can be used for a slightly creamier texture with a buttery flavor.
How to Make Colcannon Soup
STEP ONE: Sauté the onions. Set a large soup pot over medium heat and add the butter. When the butter is melted, add the onion and cook for 3 minutes, until softened.
STEP TWO: Cook the greens. Stir in the cabbage, kale, leeks, and garlic. Cook, stirring frequently, for 2 minutes, or until the cabbage and kale begin to wilt.
STEP THREE: Season the soup. Add the bay leaves and stir in the thyme and black pepper.
STEP FOUR: Simmer. Pour in the broth and add the potatoes. Stir to combine. Bring just to a boil, then reduce to low heat. Cover and simmer for 20 minutes, or until the potatoes are fork-tender.
STEP FIVE: Finish and serve. Remove the pot from the heat. Stir in the heavy cream and half the scallions. Stir to combine and let the soup sit for about 5 minutes for the flavors to come together. Adjust seasoning to taste. Ladle into serving bowls and garnish with the remaining scallions. Serve hot.
How to Store and Reheat Colcannon Soup
- Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup on the stovetop over low heat until heated through.
- This soup can also be frozen, though the texture may change slightly. For best results, freeze it without the heavy cream and stir it in after reheating.
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Colcannon Soup Recipe
Ingredients
- 2 tablespoons butter
- 1/2 cup white onion chopped
- 4 cups green cabbage sliced
- 3 cups kale destemmed and roughly chopped
- 2 cups leeks green and white parts, sliced
- 2 teaspoons garlic minced
- 2 bay leaves
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon ground black pepper
- 8 cups chicken-style broth
- 4 cups Russet potatoes cubed
- 1/2 cup heavy cream
- 1/4 cup scallions chopped
Instructions
- Set a large soup pot over medium heat and add the butter. When the butter is melted, add the onion and cook for 3 minutes, until softened.
- Stir in the cabbage, kale, leeks, and garlic. Cook, stirring frequently, for 2 minutes, or until the cabbage and kale begin to wilt.
- Add the bay leaves and stir in the thyme and black pepper.
- Pour in the broth and add the potatoes. Stir to combine. Bring just to a boil, then reduce to low heat. Cover and simmer for 20 minutes, or until the potatoes are fork-tender.
- Remove the pot from the heat. Stir in the heavy cream and half the scallions. Stir to combine and let the soup sit for about 5 minutes for the flavors to come together. Adjust seasoning to taste. Ladle into serving bowls and garnish with the remaining scallions. Serve hot.
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