Description
Creamy Irish Colcannon Potato Soup is a thick, rich, and comforting soup made with potatoes, leeks, cabbage, kale, chicken broth, and cream. Inspired by traditional Irish colcannon, it is a cozy meal for St. Patrick’s Day or any chilly day.
Ingredients
- 6 tbsp butter
- 2 cups sliced leeks, soaked and rinsed
- 2 cups chopped green cabbage
- 2 cups kale, de-stemmed and roughly chopped
- 4 cups peeled and diced Russet potatoes
- 6 cups chicken broth
- 2 bay leaves
- 2 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup heavy cream
- 4 green onions, thinly sliced
Instructions
- In a Dutch oven over medium heat, melt the butter. Add the leeks, cabbage, and kale, stirring gently to coat the vegetables with butter. Reduce the heat to low, cover, and cook for 12–15 minutes, or until the greens have wilted.
- Add the diced potatoes, chicken broth, and bay leaves. Bring the soup to a simmer and cook for 15–20 minutes, until the potatoes are softened and beginning to fall apart.
- Stir in the salt, black pepper, heavy cream, and sliced green onions.
- Use an immersion blender to puree some of the soup for a thicker, creamier texture. Alternatively, carefully blend about one-third of the soup in a countertop blender and stir it back into the pot.
- Ladle the hot soup into bowls and serve with crusty bread, if desired.
Notes
- If you don’t have an immersion blender, carefully blend about one-third of the soup in a countertop blender and stir it back into the pot.
- Cook the potatoes until they are just past fork-tender and beginning to fall apart for a naturally thick soup.
- The soup thickens as it cools in the refrigerator. Stir in extra broth when reheating to reach your preferred consistency.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: Irish, American