If you’ve ever craved a soup that feels like a warm Irish hug in a bowl, this Irish Colcannon Soup Recipe is exactly what you need. Combining creamy potatoes and tender cabbage with the subtle punch of garlic and onion, it’s comfort food elevated. Whether you’re cozying up on a chilly night or want to bring a touch of Ireland to your table, this soup offers a deliciously satisfying blend of simple ingredients that sing with rich, homey flavor.
Ingredients You’ll Need
The beauty of this Irish Colcannon Soup Recipe lies in its straightforward ingredients that come together beautifully. Each item plays a key role in building the flavor, texture, and heartwarming soul of the soup—from the buttery sautéed onions to the creamy milk and the savory hint of nutmeg.
- 2 tablespoons butter: Adds a rich, silky base for sautéing and flavor.
- 1 small onion (diced): Brings sweetness and depth as it softens.
- 2 cloves garlic (minced): Infuses the soup with its aromatic kick.
- 4 cups green cabbage (shredded): Offers a mild crunch and classic colcannon character.
- 4 cups russet potatoes (peeled and diced): The creamy heart of the soup, perfect for blending.
- 4 cups chicken or vegetable broth: Creates the savory liquid foundation to cook everything together.
- 1 cup whole milk or cream: Adds lush creaminess without overwhelming flavors.
- 1/2 teaspoon salt: Essential for balancing and enhancing all the fresh ingredients.
- 1/4 teaspoon black pepper: Gives just the right amount of gentle heat.
- 1/4 teaspoon ground nutmeg: A subtle, comforting spice that rounds out the flavor.
- 1 cup cooked bacon or ham (chopped, optional): Introduces smoky notes for those who love a meaty touch.
- 2 green onions (sliced): Brightens the bowl as a fresh, crisp garnish.
- Fresh parsley for garnish: Adds a burst of color and herbaceous freshness.
How to Make Irish Colcannon Soup Recipe
Step 1: Sauté the Aromatics
Start by melting the butter in a large pot over medium heat. When it’s shimmering, toss in your diced onion and cook it gently for 3 to 4 minutes until it softens and becomes translucent. Then stir in the minced garlic, letting its wonderful fragrance fill your kitchen as it cooks for about one more minute. This base is where all the magic starts.
Step 2: Cook the Cabbage
Next, add the shredded cabbage to the pot. Cook it for around 5 minutes, stirring occasionally, until it just begins to wilt. This step softens the cabbage while keeping a hint of texture that’s essential for that classic colcannon feel.
Step 3: Simmer the Potatoes and Broth
Now, add the peeled and diced russet potatoes along with your broth. Bring everything to a gentle boil, then lower the heat and let it simmer for 15 to 20 minutes. You’ll know it’s ready when the potatoes are fork-tender, softening perfectly into the mix.
Step 4: Blend the Soup Partially
Using an immersion blender, partially blend the soup to your preferred texture. The goal is to keep some potato and cabbage chunks for delightful bites, giving the soup its signature creamy yet rustic consistency.
Step 5: Add Cream and Seasonings
Stir in the whole milk or cream, salt, black pepper, and ground nutmeg. Return the pot to a gentle simmer for about 5 minutes, allowing the flavors to meld beautifully and the soup to thicken ever so slightly.
Step 6: Incorporate Optional Meat and Finish
If you’re adding cooked bacon or ham, fold it in now to introduce a savory, smoky element that pairs wonderfully with the soft vegetables. Taste the soup and adjust the seasoning if needed. Your Irish Colcannon Soup Recipe is now ready to serve!
How to Serve Irish Colcannon Soup Recipe
Garnishes
Green onions and fresh parsley aren’t just pretty add-ons—they bring an essential pop of color and a fresh flavor blast that cuts through the creaminess. Don’t skip these; they elevate every spoonful.
Side Dishes
This soup is fantastic on its own, but if you want to make it a full meal, serve with a thick slice of crusty bread or some warm soda bread. The bread’s chewy texture and hearty crumb soak up every last bit of that luscious soup.
Creative Ways to Present
For a cozy dinner party, ladle the soup into rustic bowls and garnish each with a sprinkle of crispy bacon, a few chives, and a small sprig of parsley. Serve it alongside a simple salad of peppery arugula dressed lightly in lemon vinaigrette for balance.
Make Ahead and Storage
Storing Leftovers
The Irish Colcannon Soup Recipe keeps well in the fridge for up to 3 days. Store it in an airtight container and you’ll have a creamy, comforting meal ready to warm up whenever you want. Just be aware that it thickens as it cools.
Freezing
You can freeze leftovers for longer storage, but it’s best to do so before adding the milk or cream. Freeze the soup base in freezer-safe containers, and then stir in cream after thawing and reheating to keep the texture perfect.
Reheating
When reheating, warm the soup gently on the stovetop over low heat, stirring frequently. If the soup becomes too thick, simply add a splash of broth or milk to loosen it back up for that lovely creamy consistency.
FAQs
Can I make this Irish Colcannon Soup Recipe vegetarian?
Absolutely! Just substitute vegetable broth for chicken broth and skip the bacon or ham. The soup still tastes incredibly hearty and flavorful without the meat.
What can I use if I don’t have russet potatoes?
Yukon Gold potatoes are a great alternative because they hold their shape well and offer a buttery flavor that complements the soup beautifully.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free broth. It’s a wonderful choice for those avoiding gluten but craving something homey and delicious.
Can I add other vegetables to this soup?
Feel free to toss in some diced carrots or leeks for a twist, but keep in mind that this will change the traditional flavor slightly. It’s all about making the soup your own!
How thick should the soup be?
Irish Colcannon Soup Recipe is ideally creamy yet still chunky—you want some texture from the potatoes and cabbage for that authentic, comforting mouthfeel.
Final Thoughts
There’s nothing quite like a bowl of this Irish Colcannon Soup Recipe to bring comfort and warmth to any day. Its simple, honest ingredients combine into a soulful dish that feels like a hug from the inside out. Give it a try—you might just find your new go-to soup for chilly nights, family dinners, or whenever you want a taste of Ireland’s heart and soul.
Print
Irish Colcannon Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
- Diet: Gluten Free, Vegetarian
Description
Irish Colcannon Soup is a comforting, creamy potato and cabbage soup inspired by the traditional Irish dish Colcannon. This hearty soup combines shredded green cabbage, tender russet potatoes, and aromatic onions and garlic, simmered in savory broth and finished with milk or cream. Optional bacon or ham adds a smoky depth, while fresh green onions and parsley provide a bright garnish. Perfect for a cozy meal, this soup offers a rich and satisfying taste of Ireland.
Ingredients
Soup Base
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups green cabbage, shredded
- 4 cups russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
Seasonings & Dairy
- 1 cup whole milk or cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Optional Add-ins & Garnishes
- 1 cup cooked bacon or ham, chopped (optional)
- 2 green onions, sliced
- Fresh parsley for garnish
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent, stirring occasionally to avoid browning. Stir in the minced garlic and cook for another minute until fragrant.
- Cook Cabbage: Add the shredded green cabbage to the pot. Cook for about 5 minutes, stirring occasionally, until the cabbage is slightly wilted but still retains some texture.
- Add Potatoes and Broth: Stir in the peeled and diced russet potatoes. Pour in the chicken or vegetable broth. Increase the heat to bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer Until Tender: Let the soup simmer gently for 15–20 minutes, or until the potatoes are fork-tender and soft, stirring occasionally to prevent sticking.
- Blend Soup: Using an immersion blender, partially blend the soup directly in the pot to your preferred consistency. Leave some potato and cabbage chunks for a hearty texture.
- Finish with Dairy and Seasoning: Stir in the whole milk or cream, salt, black pepper, and ground nutmeg. Allow the soup to simmer for another 5 minutes to meld the flavors and heat through without boiling.
- Add Meat (Optional): If using cooked bacon or ham, stir it into the soup now. Heat through for a couple of minutes.
- Adjust Seasoning and Serve: Taste the soup and adjust the seasoning if needed. Serve hot, garnished with sliced green onions and fresh parsley for a fresh pop of color and flavor.
Notes
- For a vegetarian version, use vegetable broth and omit the bacon or ham.
- This soup thickens as it cools. When reheating, add extra broth or milk to loosen the consistency as desired.
- Serve with crusty bread for a complete, comforting meal.
