Colcannon Soup

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Hearty Colcannon Potato Soup! With potatoes, leeks, cabbage, kale, stock, and cream.

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

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

Ingredients

  • 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

Method

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 63 Comments

  • Brenda Rose

    could you do this in the crockpot?

  • Krystle

    This recipe has a lot of promise, but it failed due to my mistakes! The most important mistake was the leeks. I reviewed how to clean them, and I rinsed them well before cutting, then diced them, then put them in the strainer and ran that under water for about a minute. There was never any visible dirt at all like you see on other kinds of produce, so I thought I had it all and proceeded to make the soup. Alas, the soup is gritty, I assume from leek grit. I ate some and am a little worried that it may have been unsafe to eat. The flavor, though, was on point…. Lesson learned! Bathe your leeks! Don’t skip that step!

  • Cynthia Taylor

    I found your recipe from a search of all the major ingredients– I love the internet of recipes! I have just made it, & it is delicious! I think it’s lovely, not ugly (even though my curly purple kale cooked to an uglier color). I made 3 changes: I used garlic salt for half the salt, I added a can of drained white beans, pureed, instead of cream (to give it enough protein to make it a one-dish meal), & I added 1/4 cup of fresh-squeezed lemon juice, which added a little brightness. It’s a wonderful, basic comfort food staple I know I will make again. I do agree with those who suggest mushing the potatoes; I don’t feel their texture as chunks adds to the mouth feel as well. Thanks for a classic!

  • 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!

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