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 Soup RecipePrint
- 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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