Colcannon Soup

Photography Credit: Elise Bauer

Have you ever had colcannon? It’s a traditional Irish dish of mashed potatoes, with chopped kale or cabbage mixed in, and a nob of butter on top. Delicious!

With most of the country enduring freezing temperatures right now we thought, why not make a hearty, belly-warming colcannon potato soup? All the great flavors of colcannon, in soup form.

There’s butter, there’s cream, there’re potatoes, kale, and cabbage, and stock to make it a soup.

Best potato soup EVER. Granted, it will not win any beauty contests (I tried to make it look pretty, honest I did). But this soup will fill you up, warm you up, and make you happy.

Stay warm friends! And send some that snow our way!

Colcannon Potato Soup



Colcannon Soup Recipe

  • Prep time: 20 minutes
  • Cook time: 50 minutes
  • Yield: Serves 6 to 8


  • 6 Tbsp butter
  • 2 cups sliced leeks (see How to Clean Leeks)
  • 2 cups sliced and chopped green cabbage
  • 2 cups sliced and chopped kale (we use lacinato kale)
  • 4 cups peeled and diced Russet potatoes (about 3 pounds, 3/4-inch dice)
  • 6 cups chicken stock (see How to Make Chicken Stock)
  • 2 bay leaves
  • 2 1/2 teaspoons kosher salt
  • 1/4 teaspoon white pepper
  • 1/3 cup heavy cream
  • 4 green onions, thinly sliced


1 Melt butter in a large, heavy bottomed soup pot on medium heat. Add the sliced leeks, cabbage, and kale, toss to coat with the butter. Lower the heat to low, cover and gently cook until the greens are wilted, about 12 to 15 minutes.

2 Add the diced potatoes to the pot, along wit the chicken stock, bay leaves, and salt. Increase heat to bring to a simmer. Reduce heat to maintain a simmer, and cook until the potatoes are softened and falling apart, about 15 to 20 minutes.

3 Remove from heat. Swirl in the white pepper, heavy cream, and sliced green onions. Taste and add more salt and pepper to taste.

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Colcannon Potato Soup

Showing 4 of 59 Comments

  • Hanaa

    I made the soup I love it, next time I’ll put less potato!

  • Lisa Lemberger

    This week my CSA vegetable share gave me 2 lbs of potatoes (still had potatoes from last share), plus kale, leeks and a head of cabbage. I put those four ingredients into the search engine and this recipe came up on page 1 of google. I subscribe to Simply Recipes so when I saw Elise’s recipe I knew it would be good. Made it exactly as described except at the end used a spoon to mash the potatoes against the side of the pot. This is a winner, and the perfect recipe for an October CSA!

  • Julie

    The 2 pictures of the finished product look very different. The second looks creamier and a little puréed. Do you purée it a little?

  • Peggy P

    After every St. Patrick’s Day Nanny (my Irish grandmother) would take all the leftover cabbage and potatoes and fry them up in a big skillet with plenty of butter. She called this “Bubble and Squeak”. I looked forward to this side dish every year, even more so than the corned beef dinner we’d have the night before!

  • Kathleen

    I made this almost exactly as written and it was wonderfully delicious! I tend to keep things low on salt so I reduced the salt to 2 teaspoons and it was perfect. The first bite of this soup was wonderful, buttery potatoey with good greens. Thank for the recipe!

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