Colcannon Soup is a cozy, bowl‑ready twist on the classic Irish side dish made with potatoes and greens. Instead of serving colcannon as a mash, this recipe turns it into a creamy, spoonable soup packed with vegetables, gentle aromatics, and just enough richness to feel indulgent without being heavy.
What makes this soup so comforting is the balance of flavors and textures: fluffy potatoes give it body, cabbage and kale add sweetness and earthiness, and leeks plus onions build a mellow, savory base. A splash of milk and a knob of butter round everything out, while nutmeg and green onions brighten the finish so every spoonful tastes layered and satisfying.
Ingredients for Colcannon Soup
- Potatoes (Yukon Gold or other starchy potatoes): For a silky, creamy texture that thickens the soup naturally.
- Green cabbage: Shredded finely to bring subtle sweetness and a bit of tender crunch.
- Kale: Adds earthy flavor, color, and a nutritional boost; curly or lacinato kale both work well.
- Leek: Provides a delicate, gentle onion note; rinse very well to remove grit between the layers.
- Onion (yellow or sweet): Deepens the base flavor and supports the leek.
- Vegetable broth: Forms the backbone of the soup; choose a good‑tasting broth for best results.
- Milk (or plant‑based milk): For a creamy finish; oat or almond milk can be used for a lighter, dairy‑free version.
- Butter (or vegan butter): Classic Irish richness that ties together the potatoes and greens.
- Salt and black pepper: Essential seasonings; added in layers and adjusted to taste.
- Nutmeg: A small pinch gives a warm, aromatic note that complements potatoes and dairy.
- Green onions (scallions): Sliced for garnish to echo traditional colcannon and add fresh bite.
How I Make Colcannon Soup Step by Step
1. Build the aromatic base
I start by melting butter in a large pot over medium heat. I add chopped onion and sliced leek and cook them slowly until they’re soft and translucent but not browned—usually 5–8 minutes. This gentle sautéing coaxes out sweetness and creates the “soulful” base for the whole soup. A pinch of salt at this stage helps the vegetables soften evenly.
2. Add potatoes and broth
Next, I stir in the peeled, diced potatoes, along with shredded green cabbage. I pour in enough vegetable broth to cover everything by about an inch, bring it to a boil, then reduce the heat to a simmer. I cook until the potatoes are very tender when pierced with a fork, which usually takes 15–20 minutes depending on the size of the cubes.
3. Stir in kale and seasonings
Once the potatoes are nearly done, I add chopped kale to the pot and simmer for another 5–10 minutes, just until the leaves soften but still keep some texture and color. I season with more salt, plenty of black pepper, and a pinch of freshly grated nutmeg. At this stage, I taste and begin adjusting the seasoning so the broth is flavorful before adding milk.
4. Blend to your preferred creaminess
For a rustic soup, I use a potato masher to partially mash the potatoes directly in the pot, leaving some chunks and strands of cabbage for texture. For a smoother version, I use an immersion blender to puree part (or all) of the soup, being careful not to overblend so it doesn’t turn gluey. I like a middle ground: about half blended and half chunky, which feels hearty yet silky.
5. Finish with milk and butter
With the heat on low, I stir in milk (or plant‑based milk) and an extra pat of butter if I want more richness. I warm the soup gently without letting it boil, which helps keep the dairy from curdling and preserves a velvety texture. I taste again, adding more salt, pepper, or nutmeg as needed until the flavors feel balanced and cosy.
6. Garnish and serve
When the soup is ready, I ladle it into bowls and top each serving with sliced green onions and a final grind of black pepper. If I’m feeling indulgent, I add a small knob of butter on top or a sprinkle of shredded Irish cheddar for an extra layer of comfort. Warm soda bread or crusty bread on the side turns this into a complete, satisfying meal.
Continue to the next page to reveal more tips and tricks