Description
A comforting blend of potatoes, cabbage, and beef bacon, perfect for cooler days.
Ingredients
Scale
- 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