Colcannon Soup

Why You’ll Love This Recipe

Colcannon Soup is the ultimate comfort food, with its creamy texture and comforting flavors of potato, cabbage, and savory herbs. This soup is rich and filling, yet light enough to enjoy as a starter or paired with a crusty piece of bread. It’s simple to prepare, requires only a few ingredients, and is perfect for warming you up on a cold day. The addition of leeks and garlic adds layers of flavor, while the cabbage provides a bit of bite and texture, making this soup both comforting and nourishing.

Ingredients

• 4 medium potatoes, peeled and diced

• 1 small head of cabbage, shredded

• 1 leek, cleaned and sliced (white and light green parts)

• 2 tablespoons butter (or olive oil for a dairy-free version)

• 3 cloves garlic, minced

• 4 cups vegetable broth (or chicken broth for non-vegetarian)

• 1 cup milk (or non-dairy milk for a dairy-free version)

• Salt and pepper, to taste

• 1 teaspoon dried thyme (optional)

• 1 tablespoon fresh parsley, chopped (for garnish)

• Green onions or scallions (for garnish, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Potatoes:

   • In a large pot, bring a pot of salted water to a boil. Add the diced potatoes and cook for 10-12 minutes, or until they are tender and easily pierced with a fork. Drain and set aside.

2. Sauté the Vegetables:

   • While the potatoes are cooking, heat butter (or olive oil) in the same pot over medium heat. Add the sliced leeks and cook for about 5-6 minutes, until they soften. Add the minced garlic and cook for another minute until fragrant.

3. Add the Cabbage:

   • Stir in the shredded cabbage and cook for about 5-7 minutes until it starts to soften and reduce in volume. Season with a pinch of salt, pepper, and dried thyme (if using).

4. Add the Broth:

   • Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 10 minutes, allowing the cabbage to soften and the flavors to meld together.

5. Mash the Potatoes:

   • While the soup simmers, mash the cooked potatoes with a fork or potato masher. You don’t need to make them completely smooth—some chunks are fine, as they’ll add to the texture of the soup.

6. Combine and Simmer:

   • Add the mashed potatoes to the soup and stir well. Pour in the milk (or non-dairy milk) and bring the soup back to a simmer. Let it cook for another 5-7 minutes until the soup is creamy and heated through. Adjust the consistency by adding more broth or milk if you prefer a thinner soup.

7. Taste and Adjust Seasoning:

   • Taste the soup and add more salt and pepper if needed. If you like it creamier, you can add more milk or a splash of cream.

To Serve:

8. Garnish and Serve:

   • Ladle the soup into bowls and garnish with fresh chopped parsley and optional green onions. Serve with crusty bread for a hearty meal.

Servings and Timing

• Servings: This recipe serves 4-6 people.

• Preparation Time: 10 minutes

• Cooking Time: 25-30 minutes

• Total Time: 40 minutes

Variations

• Vegan Version: Use olive oil instead of butter and plant-based milk (like almond or oat milk) to make this soup vegan.

• Spicy Version: Add a pinch of cayenne pepper or chili flakes for a subtle kick.

• Add Cream: For an extra-rich version, add a splash of heavy cream or coconut cream when adding the milk.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: This soup can be frozen for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. To reheat, thaw overnight in the refrigerator and heat over low heat on the stovetop.

FAQs

1. Can I use frozen potatoes instead of fresh?

Yes, you can use frozen potatoes, but fresh potatoes give the soup a better texture. If using frozen, ensure they’re cooked thoroughly before adding them to the soup.

2. Can I use a different type of cabbage?

Green cabbage is the most traditional, but you can also use savoy cabbage for a softer texture or napa cabbage for a milder flavor.

3. How do I make this soup thicker?

If you prefer a thicker soup, you can mash more of the potatoes directly into the soup or add a slurry of flour and water. Stir the slurry into the soup and let it cook for a few more minutes to thicken.

4. Can I make this soup ahead of time?

Yes, this soup stores well and even tastes better the next day as the flavors have time to meld. Just be sure to let it cool before refrigerating.

5. How do I make this soup spicier?

You can add a pinch of cayenne pepper, red pepper flakes, or even diced chili peppers to give the soup some heat. Just be sure to add it gradually to control the spice level.

6. Can I use dairy instead of non-dairy milk?

Yes, you can use any type of dairy milk such as whole milk or cream to make this soup richer and creamier.

7. Can I add other vegetables?

Yes, you can add other vegetables like carrots, celery, or parsnips for added flavor and texture. Just cook them with the leeks before adding the cabbage.

8. Can I make this soup without leeks?

If you don’t have leeks, you can substitute with onions or shallots. Leeks add a mild, sweet flavor, but onions will still give a delicious base.

9. Can I blend this soup for a smoother texture?

Yes, if you prefer a smoother soup, you can blend it using an immersion blender or regular blender until it’s creamy.

10. Can I make this soup in a slow cooker?

Yes, you can prepare the soup in a slow cooker by cooking the vegetables and broth on low for 4-6 hours. Add the mashed potatoes and milk in the last 30 minutes of cooking, stirring to combine.

Conclusion

Colcannon Soup is a delightful and hearty dish that brings the flavors of traditional Irish colcannon into a creamy, comforting soup. With simple ingredients and a rich, satisfying texture, it’s perfect for any time you need a warm, filling meal. Whether you enjoy it as a starter or a main course, this soup is guaranteed to be a favorite at the dinner table!

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