Colcannon Soup

St. Patrick's DayIrishGluten-Free

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.

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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

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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75 Comments / Reviews

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Did you make it? Rate it!

  1. Donna

    Delicious!!! Will make this often.


  2. Steven

    I’ve been making this soup for years now and it’s the embodiment of why I love this site and Elise’s recipes in particular. Dead simple to make but with tons of flavor. This is a soup I look forward to every fall/winter. Just made it again today and added a parmesan rind I had in the freezer for extra flavor. Can’t wait to dig in! Thanks for all the great food over the years Elise ❤️


    Show Replies (1)
  3. Melody

    Just made this tonight. But made a larger batch. Whole head of cabbage half bunch of kale and only 4 potatoes since that’s all I had. Tasted great even though I only had a little bit of heavy cream. Next time I’ll definitely use all of the kale.

    Show Replies (1)
  4. Portia C

    One of my favorite soups I make it a lot. I don’t need to add anything extra! I made the mistake once by not stirring the vegetables while they are wilting and it burned them, making my soup dark brown. Make sure you stir them frequently to prevent this. Even after adding cream it was tan like a roux. Every other time it was perfect I got a bit distracted today. Love this recipe


  5. Norma Ortega

    I tasted this soup at a church potluck, and I loved it, except a few things were substituted, like instead if leeks and cabbage and kale, it was, spinach and sausage, and I just had to ask for the recipe, I had to get seconds, it was so good.

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