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!
Why You’ll Love This Recipe:
Rich, Comforting Flavors: The combination of bacon, leeks, and onions creates a deep, savory base that is both comforting and satisfying. The addition of garlic and thyme elevates the flavor profile, adding aromatic depth that makes each spoonful delightful.
Creamy and Heartwarming Texture: The use of heavy cream provides a luscious, creamy texture that complements the tender potatoes and cabbage. This creaminess makes the soup incredibly soothing, perfect for a cozy meal on a chilly day.
Nutrient-Rich Ingredients: Packed with vegetables like leeks, cabbage, and potatoes, this soup is not only delicious but also full of nutrients. Cabbage and leeks contribute vitamins and minerals, while potatoes offer a source of energy and comfort.
Balanced and Satisfying: The combination of crispy bacon and creamy soup creates a balanced dish that satisfies both the palate and the appetite. The interplay of textures—from the crisp bacon to the smooth broth—keeps every bite interesting and fulfilling.
Easy to Prepare and Customize: Colcannon Soup is relatively simple to make, using common ingredients that are easy to find. It also offers room for personalization; you can adjust the seasoning, add other vegetables, or even incorporate different herbs to suit your taste preferences.
Key Ingredients:
Bacon: Adds a rich, smoky flavor to the soup, serving as a savory backbone that enhances the overall taste. The rendered bacon fat also contributes to the depth of flavor in the sautéed vegetables.
Leeks and Onions: These aromatic vegetables provide a sweet, mild flavor that adds complexity to the soup. They form the aromatic base, offering layers of flavor that complement the other ingredients.
Potatoes: Serve as the heart of the soup, providing a creamy, starchy texture that thickens the broth and makes the dish hearty and satisfying.
Cabbage: Adds a subtle earthy flavor and a slight crunch, making the soup more substantial. It’s a traditional ingredient in colcannon, connecting the soup to its Irish roots.
Heavy/Whipping Cream: Contributes a rich, creamy texture to the soup, making it indulgent and smooth. The cream balances the savory elements and enhances the comforting aspect of the dish.
Chicken Broth: Acts as the base liquid, infusing the soup with a savory depth that binds all the flavors together. It provides a flavorful medium that carries the taste of the other ingredients.
Thyme and Garlic: These herbs and aromatics add an aromatic depth and complexity, enhancing the savory profile of the soup and providing a fragrant quality that elevates the dish.
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:
Calories: 290 | Total Fat: 18g | Saturated Fat: 8g | Trans Fat: 0g | Cholesterol: 45mg | Sodium: 700mg | Total Carbohydrates: 24g | Dietary Fiber: 3g | Sugars: 3g | Protein: 10g
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.