Irish Colcannon Soup Recipe

Okay, picture this: a cold evening, a cozy kitchen, and a bowl of soup that tastes like a warm Irish hug. I first tried colcannon soup on a rainy night when I wanted mashed potatoes but also wanted soup — because apparently I have zero patience. That combo turned out brilliant, and I’ve made this cozy bowl a dozen times since. Want to learn how to make it without fuss? You’re in the right place.

I’ll show you the star ingredients, the simple method, and a few cheeky tricks I picked up along the way. If you love potatoes and cabbage (and who doesn’t?), this recipe will become your go-to. Also, if you’re curious about a proper side, check out this authentic Irish potato farls recipe — pairing these makes me feel legitimately festive.

Why You’ll Love This Recipe

• Comfort food made easy — it tastes rich without requiring a ridiculous number of steps.
• Budget-friendly — potatoes and cabbage won’t break the bank.
• Versatile — make it vegetarian, add bacon later, or bulk it up with beans.
• Quick weeknight winner — you can get this on the table in under an hour.
• Kid-approved — my niece ate two bowls without asking what was in it. Score!

Ingredients You’ll Need

• 3 Tbs salted butter
• 1 large onion, peeled & diced (2 cups)
• 1/2 lb chopped cabbage
• 4 medium starchy potatoes (1 1/2 lb) peeled & chopped
• 5 cups vegetable stock
• 1 1/2 cups whole milk or half & half
• 1/4 tsp black pepper
• salt to taste

Yes, that’s it. I told you simple. Bold flavors come from basic ingredients here.

How to Make (Step-by-Step)

Step 1: Sweat the aromatics

In a large pot, add butter and onions. Cook over medium heat until soft. I like to let them get a little golden for extra flavor — don’t rush this. The smell will make you happy and slightly smug.

Step 2: Wilt the cabbage

Add cabbage and cook until the cabbage wilts. Stir every now and then. You want it soft but not mush. Cabbage adds that classic colcannon personality, so don’t skip it.

Step 3: Add potatoes, stock, and season

Add potatoes, broth & black pepper. Bring to a simmer and cook for 20 minutes. Test a potato chunk; it should mash easily with a fork. If not, give it a few more minutes.

Step 4: Blend to texture

With an immersion blender, process soup until thick but slightly chunky. You may use a food processor instead. If you have a small food processor, you may need to do this in batches. I sometimes leave a few potatoes chunky because texture matters.

Step 5: Finish with milk

Add milk to pot, bring to simmer and serve with Irish Soda Bread. The milk smooths everything and gives that luscious finish.

Pro Tips for the Best Results

• Use starchy potatoes like Russets for a creamier body. They break down nicely.
• Salt in stages: salt the broth lightly, then adjust after blending. Trust me, potatoes soak up salt.
• Don’t over-blend if you want texture. I blend until it almost looks like mashed potatoes in soup form.
• Butter matters: salted butter gives depth. If you only have unsalted, add a pinch of salt early.
• Make it ahead: flavors meld overnight. Just reheat gently so milk doesn’t scorch.
• Add acid at the end: a tiny splash of apple cider vinegar or lemon juice brightens the whole pot.

Fun Variations & Topping Ideas

Variations:

• Add cooked chopped bacon or pancetta for a smoky kick.
• Stir in a cup of kale or spinach for more greens.
• Swap whole milk for cream for an ultra-rich version (not for the faint-hearted).
• Make it vegan: use olive oil instead of butter and plant-based milk.

Toppings:

• Chopped scallions or chives — classic and fresh.
• Crispy bacon bits — because crispy > everything.
• A swirl of cream or yogurt — looks cute and tastes luxurious.
• Cracked black pepper and flaked sea salt — simple finishing touches matter.

Storing and Reheating

• Refrigerator: Cool soup to room temperature, then store in an airtight container for up to 4 days. I always label mine because apparently I forget what day I made things.
• Freezer: Freeze in portions for up to 3 months. Use freezer-safe containers and leave an inch for expansion.
• Reheat: Warm on the stove over low heat, stirring frequently. If the soup looks too thick, add a splash of stock or milk. Avoid high heat to prevent curdling.

Leftover ideas

• Turn leftovers into a mash: heat, drain a little, then mash and fry into cakes. Yum.
• Use as a creamy base for a baked pie: layer with leftover roast veggies, top with breadcrumbs, and bake.
• Thin with stock and toss with cooked pasta for a quick creamy pasta dinner.
• Use as gravy for roasted veggies or meats.

Frequently Asked Questions (FAQ)

What if I don’t have an immersion blender?

You can use a food processor or blender. Work in batches, and don’t fill the blender more than halfway. Hot liquids expand, and you don’t want a soup shower in your kitchen.

Can I use pre-shredded cabbage?

Yes, but fresh chopped cabbage tastes better. Pre-shredded works in a pinch and saves prep time.

Is this soup vegetarian?

Yes, the base recipe is vegetarian when you use vegetable stock and skip bacon. For vegan, swap butter and milk for plant-based alternatives.

Can I make this ahead and freeze it?

Absolutely. Freeze in portions for up to three months. Thaw overnight in the fridge before reheating gently.

How do I make it richer without adding too much fat?

Use whole milk and a generous knob of butter. Add a small amount of cream only if you truly want decadence. Also, allow the onions to caramelize slightly to boost perceived richness.

Conclusion

This Irish Colcannon Soup Recipe gives you comfort, simplicity, and flavor in one satisfying pot. IMO, it beats any complicated soup that tries too hard. Try it with soda bread or the Irish Colcannon Soup Recipe – Fusion Craftiness as a reference if you want another take — the more versions you try, the more you’ll find what makes your perfect bowl. If you made this, please leave a comment and a rating — I love hearing tweaks and triumphs. Now go make soup and pretend you were always this domestic.