Name: Irish Colcannon Soup Recipe: A Classic Comfort in Every Spoon Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Irish
Ingredients: 2 tablespoons butter; 1 small onion, diced; 2 cloves garlic, minced; 4 cups green cabbage, shredded (can substitute with kale or savoy cabbage); 4 cups russet potatoes, peeled and diced (Yukon gold potatoes can be used); 4 cups chicken or vegetable broth; 1 cup whole milk or cream (dairy-free milk for vegan variation); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon ground nutmeg; 1 cup cooked bacon or ham, chopped (optional); 2 green onions, sliced; Fresh parsley, chopped

Jump to Recipe

Introduction

Irish Colcannon Soup is a comforting blend of creamy potatoes, tender cabbage, and savory seasonings that warms the soul with every spoonful. Inspired by the traditional colcannon dish, this soup brings classic Irish flavors to an easy-to-make bowl of goodness perfect for chilly days.

A bowl with a black and white striped rim filled with creamy yellow soup, showing pieces of light brown sausage and chopped green onions floating near the surface. The soup has a smooth texture with small bits of vegetables like pale yellow chunks and green slices mixed inside. A golden spoon rests inside the bowl on the right side. In the background, there is a white marbled surface with a piece of light brown bread partially visible above the bowl and a knife to the right. A black and white striped cloth is spread out near the bottom left corner of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
4 cups green cabbage, shredded (kale or savoy cabbage can substitute)
4 cups russet potatoes, peeled and diced (Yukon gold works as well)
4 cups chicken or vegetable broth
1 cup whole milk or cream (dairy-free milk for vegan variation)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 cup cooked bacon or ham, chopped (optional)
2 green onions, sliced
Fresh parsley

Instructions

Step 1: Melt butter in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until soft and translucent. Stir in minced garlic and cook an additional minute until fragrant.
Step 2: Add shredded cabbage to the pot. Sauté for about 5 minutes until it begins to wilt but still has some texture.
Step 3: Add diced potatoes and broth. Bring to a gentle boil, then reduce heat to simmer for 15–20 minutes until potatoes are fork-tender.
Step 4: Use an immersion blender to partially puree the soup, leaving some chunks of potato and cabbage for texture.
Step 5: Stir in milk or cream, salt, black pepper, and nutmeg. Simmer gently for 5 minutes to blend flavors together.
Step 6: Fold in cooked bacon or ham if using. Taste and adjust seasoning as needed. Garnish with sliced green onions and fresh parsley before serving.

Tips & Variations

For a vegan version, use vegetable broth and a plant-based milk such as oat or almond milk, and omit the bacon or ham.
Substitute kale or savoy cabbage if green cabbage is unavailable; these options add a similar texture and flavor.
Partially blending the soup keeps a rustic texture but fully pureeing creates a smoother finish—choose what you prefer.
Add a pinch of smoked paprika if you want to enhance the smoky flavor without adding meat.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a creamy texture. If the soup thickens after refrigeration, add a splash of broth or milk while reheating to loosen it.

How to Serve

Two bowls with black and white striped rims hold a creamy yellow soup filled with soft white potato chunks, small pieces of pink meat, and light green cooked cabbage, topped with small green onion slices. The bowls sit on a wooden board with slices of crusty white bread next to them. On the right, a silver pot with soup and a ladle inside rests on the white marbled surface. A black and white striped cloth is placed on the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes great made ahead. Prepare it completely, then refrigerate. Reheat gently before serving, and add fresh garnish afterward.

Can I freeze Irish Colcannon Soup?

You can freeze the soup, but cream or milk may separate upon thawing. To preserve texture, freeze before adding dairy and stir in milk or cream when reheating.