Name: Irish Colcannon Potato Soup
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 6 tbsp butter; 2 cups sliced leeks, soaked & rinsed; 2 cups chopped green cabbage; 2 cups kale, de-stemmed and roughly chopped; 4 cups peeled & diced Russet potatoes; 6 cups chicken broth; 2 bay leaves; 2 1/2 tsp salt; 1/4 tsp black pepper; 1/3 cup heavy cream; 4 green onions, thinly sliced

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Creamy Irish colcannon potato soup is a delicious alternative to corned beef this St. Patrick’s Day. A thick and rich potato soup is cozy comfort food any time you make it!

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With St. Patrick’s Day right around the corner, everyone’s thinking about corned beef and cabbage and maybe colcannon on the side.

Since corned beef and cabbage is pretty much the quintessential Irish comfort food, it kinda speaks for itself but you might know about colcannon.

What is Colcannon?

Colcannon is a traditional Irish side dish made up of creamy, whipped mashed potatoes with a healthy helping of greens like kale or green cabbage stirred in.

But here we’ve turned the traditional Irish mashed potatoes into a soup with a rich broth full of hunks of potatoes, sliced leeks, chopped kale leaves, and even chopped green cabbage.

Ingredients

To make this you’ll need:

Butter– To saute the vegetables in
Leeks– Sliced, soaked, and rinsed
Greens– Chopped green cabbage and roughly chopped kale with the stems removed
Russet potatoes– Peeled and diced
Broth– Chicken broth. You can use vegetable stock if you want to keep this vegetarian.
Seasonings– Bay leaves, salt, black pepper
Heavy cream– Don’t substitute for a lower fat dairy product here
Green onions– Thinly sliced

How to Make

Making colcannon soup is easy!

Just melt the butter in a dutch oven over medium heat.

When the butter is melted, stir in the leeks, cabbage, and kale.

Turn the heat down to low, cover the pot and cook until the greens wilt, about 12 minutes or so,

Then add the potatoes, broth, bay leaves to the dutch oven.

Bring the soup to a simmer and keep simmering until the potatoes are fork tender and starting to fall apart, about 15 to 20 minutes.

Stir in the salt, pepper, cream, and green onions.

Use an immersion blender to puree some of the soup for a thick, creamy texture.

Ladle the soup into bowls and serve with a piece of good, crusty bread.

Enjoy!

Storing Leftovers

Store leftovers in an air tight container in the fridge for up to 3 days.

Reheat on the stove top, stirring in more liquid if needed.

Tips and Tricks

Don’t have an immersion blender? Carefully scoop or pour about 1/3 of the soup into a blender and blend until it is pureed. Then stir it back into the rest of the soup.
Let the potatoes cook just past fork tender. You want them to be starchy and slightly falling apart.
The soup will thicken up in the fridge. When you reheat it, stir in extra broth to bring it back to your desired consistency.

Other Irish Recipes

Creamy colcannon potato soup is a delicious alternative to corned beef and cabbage for St. Patrick’s Day or any time you want a cozy bowl of goodness.

Make it and enjoy!

Looking for other Irish recipes?

Try these:

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