Colcannon soup is a comforting blend of potatoes, cabbage, and beef bacon, perfect for cooler days. It’s creamy yet hearty, making it a satisfying meal. This dish is simple to prepare and brings together familiar ingredients for a wholesome soup.
Why you’ll love this dish
Colcannon soup is nourishing and filling, hitting all the right notes. The combination of creamy potatoes and savory cabbage, enhanced by beef bacon, creates a delightful flavor.
“A bowl of this soup feels like a warm hug.”
It’s excellent for a cozy dinner or serving to friends. The flavors meld beautifully, making leftovers even better.
How it comes together
This soup combines sautéing, simmering, and blending for a smooth texture. Start by cooking the beef bacon, then add and soften the cabbage. Combine with potatoes and broth, simmer, and finish by blending.
Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min
What you’ll need
- 4 large potatoes, peeled and diced
- 1 small head of cabbage, chopped
- 6 oz beef bacon, chopped
- 1 onion, diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Use low-sodium broth if preferred for better control over salt levels.
Step-by-step instructions
- In a large pot, cook the beef bacon over medium heat until crispy.
- Add the onion and sauté until translucent, about 5 minutes.
- Stir in the cabbage and cook for another 5 minutes until softened.
- Add the diced potatoes and broth. Bring to a boil, then reduce to a simmer.
- Cook until the potatoes are fork-tender, about 20 minutes.
- Blend the mixture until smooth. Return to heat, stir in the cream, and season with salt and pepper.
Best ways to enjoy it
Serve the soup hot, topped with fresh chives or green onions. Pair it with crusty bread for dipping. It’s also great as a starter for a cozy dinner or a filling lunch.
Storage and reheating tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave until heated through.
Freezing is not recommended due to the cream; it may separate upon thawing.
Helpful cooking tips
- Cut potatoes evenly to ensure they cook at the same rate.
- For a vibrant flavor, consider adding a splash of apple cider vinegar before blending.
- If the soup is too thick, add more broth or cream until reaching desired consistency.
Creative twists
- Substitute kale for cabbage for a different leafy green.
- Add garlic for a deeper flavor profile.
- Stir in shredded cheese before serving for added creaminess.
FAQ
Can I make this soup vegan?
Yes, use vegetable broth and substitute heavy cream with coconut cream or a plant-based alternative.
How can I thicken the soup?
Blend more of the soup mixture to thicken it, or add a cornstarch slurry.
Is this soup freezable?
It’s not ideal to freeze due to the cream; it may separate when reheating. Store any leftovers in the fridge for later use.
Colcannon Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting blend of potatoes, cabbage, and beef bacon, perfect for cooler days.
Ingredients
- 4 large potatoes, peeled and diced
- 1 small head of cabbage, chopped
- 6 oz beef bacon, chopped
- 1 onion, diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- In a large pot, cook the beef bacon over medium heat until crispy.
- Add the onion and sauté until translucent, about 5 minutes.
- Stir in the cabbage and cook for another 5 minutes until softened.
- Add the diced potatoes and broth. Bring to a boil, then reduce to a simmer.
- Cook until the potatoes are fork-tender, about 20 minutes.
- Blend the mixture until smooth. Return to heat, stir in the cream, and season with salt and pepper.
Notes
Serve hot topped with fresh chives or green onions. Pair with crusty bread for dipping. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 60mg
Keywords: colcannon soup, comfort food, Irish recipes, creamy soup