Cozy Up with Creamy Colcannon Soup for Comforting Nights

Enjoy a comforting bowl of Colcannon Soup, a creamy blend of potatoes, cabbage, and kale that's perfect for chilly evenings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Soup

Cuisine: Irish

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons unsalted butter Kerrygold recommended
2 cups leeks White and light green parts only
2 cups cabbage Shredded into strips
2 cups kale Chopped into bite-sized pieces
2 cups potatoes (Russet or Yukon Gold) Cubed into 1-inch chunks
4 cups unsalted chicken stock Swanson recommended

For the Seasoning

2 pieces bay leaves Discard after cooking
to taste salt Adjust according to stock's saltiness
to taste white pepper
to taste black pepper

For Creamy Finish

1 cup heavy cream Use for best texture
1/2 cup green onions Reserve some for garnish

Equipment

large pot

Method

Step-by-Step Instructions for Colcannon Soup

Begin by preparing the leeks, cabbage, kale, and potatoes as per the instructions.
Melt butter in a pot, and add leeks, cabbage, and kale. Cover and cook for 12-15 minutes.
Stir in potatoes and stock, add bay leaves and salt. Simmer until potatoes are tender about 15-20 minutes.
Remove from heat, stir in cream and season with pepper. Fold in green onions, reserving some for garnish.
Serve the soup garnished with green onions, best enjoyed hot with crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 7gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

This soup is best served immediately, but leftovers can be stored in the fridge or frozen for later.

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