why make this recipe
Colcannon Soup with Potatoes and Kale is warm, simple, and filling. It blends soft potatoes, cabbage, and kale into a creamy bowl. The flavors are mild and comforting. You can make it with few ingredients and little fuss.
introduction
This soup feels like mashed potatoes in a bowl with green vegetables and a bit of bacon for salt. It cooks in one pot and is easy for weeknights. If you like hearty comfort food, you may also enjoy the chicken Parmesan with Alfredo sauce recipe.
how to make Colcannon Soup with Potatoes and Kale
Start with a good pot and take your time softening the onion and cabbage. Cook the potatoes in broth until soft. Blend most of the soup so it is creamy but leave some chunks for texture. Stir in half and half and kale at the end so the leaves stay bright and tender. Top with green onion and bacon before serving.
Ingredients :
- ¼ cup unsalted butter
- ½ cup diced onion
- 1 teaspoon minced garlic
- 3 cups chopped cabbage (about ½ head)
- 3 large peeled and chopped russet potatoes (about 2 pounds)
- 6 cups vegetable broth (more if needed)
- 1 teaspoon salt (more to taste)
- ¼ teaspoon black pepper
- 1 cup half and half
- 2 cups chopped kale leaves
- Sliced green onion (for garnish)
- Chopped cooked bacon (for garnish)
Directions :
- In a large pot, melt ¼ cup unsalted butter over medium heat. Add ½ cup diced onion and cook until softened, about 5 minutes. Then add 1 teaspoon minced garlic and cook another 1 minute to release the fragrant flavors.
- Add 3 cups chopped cabbage to the pot and cook, stirring occasionally, until softened and wilted, about 5-7 minutes.
- Add 3 peeled and chopped russet potatoes, 6 cups vegetable broth, 1 teaspoon salt, and ¼ teaspoon black pepper. Bring the mixture to a simmer and cook until potatoes are tender, approximately 20 minutes.
- Use an immersion blender directly in the pot to blend the soup until mostly smooth but still leaving some potato chunks to preserve texture. Alternatively, transfer portions to a food processor and pulse gently to achieve the same effect. The soup will be thick and creamy.
- Stir in 1 cup half and half and 2 cups chopped kale leaves. Continue heating the soup until the kale just wilts, about 3-5 minutes, to tenderize the leaves without losing their vibrant color.
- Ladle the soup into bowls and garnish with sliced green onions and chopped cooked bacon for a savory finish.
how to serve Colcannon Soup with Potatoes and Kale
Serve hot in deep bowls. Add sliced green onion and chopped bacon on top. Offer crusty bread or a simple side salad. The soup is rich, so a light side works well.
how to store Colcannon Soup with Potatoes and Kale
Cool the soup to room temperature before storing. Put it in airtight containers and refrigerate for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove, adding a little broth or water if it is too thick.
tips to make Colcannon Soup with Potatoes and Kale
- Use russet potatoes for a creamy texture.
- Do not overblend — leave small potato pieces for good mouthfeel.
- Add kale at the end so it keeps a bright color and tender bite.
- Taste and adjust salt after adding half and half.
- If you want a lighter soup, use milk instead of half and half.
variation (if any)
- Make it vegan: use olive oil instead of butter, coconut milk or plain plant milk for creaminess, and omit bacon.
- Add a smoked sausage slice for more flavor.
- Stir in grated cheddar for a cheesy version.
FAQs
Q: Can I use a different green instead of kale?
A: Yes. Spinach or Swiss chard work well. Add them near the end like kale.
Q: Can I make this soup in a slow cooker?
A: Yes. Sauté onion and garlic first, then add everything except half and half and kale. Cook on low 4-6 hours, blend part of the soup, then stir in half and half and kale and warm until wilted.
Q: Is this soup good to freeze?
A: Yes. It freezes well. Freeze in portions and thaw in the fridge before reheating. The texture may change slightly, so stir in a little extra broth when reheating.
Q: Can I make this gluten free?
A: Yes. The recipe is naturally gluten free if your broth and bacon are gluten free.
Colcannon Soup with Potatoes and Kale
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
- Diet: Vegetarian
Description
A warm, creamy soup combining potatoes, cabbage, and kale for a hearty comfort food experience.
Ingredients
- ¼ cup unsalted butter
- ½ cup diced onion
- 1 teaspoon minced garlic
- 3 cups chopped cabbage (about ½ head)
- 3 large peeled and chopped russet potatoes (about 2 pounds)
- 6 cups vegetable broth (more if needed)
- 1 teaspoon salt (more to taste)
- ¼ teaspoon black pepper
- 1 cup half and half
- 2 cups chopped kale leaves
- Sliced green onion (for garnish)
- Chopped cooked bacon (for garnish)
Instructions
- Melt ¼ cup unsalted butter over medium heat in a large pot.
- Add ½ cup diced onion and cook until softened, about 5 minutes.
- Include 1 teaspoon minced garlic and cook for another 1 minute.
- Add 3 cups chopped cabbage and cook, stirring occasionally, until softened, about 5-7 minutes.
- Pour in 3 peeled and chopped russet potatoes, 6 cups vegetable broth, 1 teaspoon salt, and ¼ teaspoon black pepper.
- Bring to a simmer and cook until potatoes are tender, approximately 20 minutes.
- Use an immersion blender to blend until mostly smooth but still chunky.
- Stir in 1 cup half and half and 2 cups chopped kale leaves, heating until the kale wilts, about 3-5 minutes.
- Ladle the soup into bowls and garnish with sliced green onions and chopped cooked bacon.
Notes
For a vegan version, use olive oil instead of butter and plant milk instead of half and half. The soup can be made gluten-free if gluten-free broth and bacon are used.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg
