Colcannon Soup

Colcannon Soup is a comforting and hearty dish that brings together the rich flavors of traditional Irish colcannon in a warm, creamy soup form. Featuring crispy bacon, tender potatoes, and vibrant greens like cabbage and leeks, this recipe is both satisfying and nourishing.

Perfect for chilly days, it offers a delightful balance of textures and tastes, making it a wonderful choice for family dinners or cozy gatherings. With a splash of cream and a hint of thyme, this soup is sure to become a beloved staple in your kitchen!

Colcannon Soup

Ingredients

8 oz. bacon, sliced into 1-inch pieces

1 onion, chopped

2 large leeks, chopped

2 green onions, chopped and divided

3 cloves garlic, minced

1 tsp. thyme, chopped

6 cups chicken broth

½ cup heavy/whipping cream

2 lb. potatoes, diced into bite-sized pieces

4 cups cabbage, shredded

Salt and pepper to taste

Instructions

Step 1:

Begin by frying the bacon in a large saucepan until crispy. Once cooked, remove the bacon and leave about 2 tablespoons of the rendered fat in the pan.

Step 2:

Add the chopped onions, leeks, and the white parts of the green onions to the pan. Sauté over medium-high heat until they soften, approximately 5 minutes.

Step 3:

Stir in the minced garlic and thyme, cooking until aromatic, about 1 minute.

Step 4:

Pour in the chicken broth, followed by the cream, diced potatoes, shredded cabbage, and cooked bacon. Bring the mixture to a boil, then lower the heat and let it simmer until the potatoes are fork-tender, around 10 minutes.

Step 5:

Season the soup with salt and pepper to taste. Finally, mix in the green parts of the green onions and serve warm!

Notes:

For an extra creamy touch, consider adding a handful of Monterey Jack cheese.

Bacon: For added flavor, consider using a thicker cut of bacon. You can also substitute turkey bacon for a lighter option, though the flavor will be different.

Leeks: Ensure you clean the leeks thoroughly, as dirt can get trapped between the layers. Slice them and rinse under cold water to remove any grit.

Potatoes: Yukon Gold or Russet potatoes work well for this recipe. Yukon Golds provide a creamy texture, while Russets are fluffy and absorb flavors well.

Cabbage: Feel free to experiment with other greens, such as kale or collard greens, for a twist on the traditional recipe.

Creaminess: Adjust the amount of heavy cream based on your preference for richness. You can replace some of it with more broth for a lighter soup.

Herbs: Fresh thyme adds a lovely flavor, but dried thyme can be used if fresh is unavailable. Use about one-third of the amount if substituting.

Make-Ahead: This soup can be made in advance and stored in the refrigerator for up to three days. The flavors will continue to develop over time.

Freezing: Colcannon Soup can be frozen for up to three months. Just be aware that the texture of the potatoes may change slightly upon thawing.

Serving Suggestions: Top the soup with extra crispy bacon, a dollop of sour cream, or fresh herbs for added flavor and presentation. Pair it with crusty bread for a complete meal.

Nutrition Information:

Frequently Asked Questions:

Can I make this soup vegetarian?

Yes! You can omit the bacon and use vegetable broth instead of chicken broth.

For added flavor, consider sautéing some olive oil with additional garlic and herbs.

What type of potatoes work best for colcannon soup?

Yukon Gold or Russet potatoes are great choices.

Yukon Golds are creamier, while Russets become fluffy when cooked, making them both suitable for this recipe.

Can I freeze colcannon soup?

Yes, you can freeze the soup for up to three months.

However, be aware that the texture of the potatoes may change slightly upon thawing.

How can I adjust the thickness of the soup?

If you prefer a thicker soup, you can blend a portion of it after cooking.

For a thinner consistency, simply add more chicken broth or cream to reach your desired thickness.

Can I add other vegetables to the soup?

Absolutely! Feel free to add other vegetables like carrots, peas, or even kale for extra nutrition and flavor.

Just make sure to adjust the cooking time accordingly for any additional ingredients.

How do I properly clean leeks before using them?

To clean leeks, slice them lengthwise and rinse them under cold water, fanning out the layers to remove any dirt trapped inside.

Pat them dry before using.

What should I do if my soup is too salty?

If the soup turns out too salty, you can add more potatoes or a splash of cream to balance the flavor.

Additionally, adding a bit of unsalted chicken broth can help dilute the saltiness.

How can I enhance the flavor of the soup?

You can enhance the flavor by adding herbs like bay leaves or a dash of Worcestershire sauce.

A squeeze of lemon juice at the end can also brighten the flavors.

Can I use leftover mashed potatoes for this soup?

Yes, leftover mashed potatoes can be added to the soup.

Simply mix them in while the broth is simmering to thicken the soup and add creaminess.

What’s the best way to store leftovers?

Store leftover colcannon soup in an airtight container in the refrigerator for up to three days.

Reheat on the stove over low heat, adding a splash of broth or cream if it thickens too much.