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Colcannon Soup | Simple, Rustic & Delicious

Col­can­non Soup is a rus­tic and hearty, meat-free meal you can prep in one pot, in about 30 min­utes. It’s hum­ble, fla­vor­ful and afford­able. It’s deeply deli­cious, with a rich creamy broth and a myr­i­ad of pleas­ing tex­tures, mak­ing it THE best pota­to soup I have ever eaten. 

Colcannon Soup in a white ceramic bowl on a concrete counter with a blue print cloth napkin
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This scrump­tious Col­can­non recipe vari­a­tion is a warm­ing, hug-in-a-bowl veg­etable soup that you can feed to a crowd for very lit­tle cash.

Col­can­non means “white cab­bage” in Irish. And it’s com­mon to see the name applied to a beloved Irish mashed pota­toes side dish. This soup has essen­tial­ly the same ingre­di­ents, but becomes a com­plete and fill­ing meal.

I’m so excit­ed about this new veg­etable soup recipe! The main rea­son is that I LOVE have a healthy admi­ra­tion for pota­toes. Every shape, col­or and cook­ing method of pota­toes. From my child­hood they have been a cen­ter­piece of the most spe­cial fam­i­ly meals. 

The only time I have ever been dis­ap­point­ed by a pota­to was in pota­to soup. And that can be put down to some­thing I have already shared with you over and over, again — unpleas­ant tex­ture. I think I just don’t appre­ci­ate creamy soups that are all one thick, smooth consistency. 

I pre­fer soups to be a lit­tle more on the brothy side, even if the broth is creamy. Plus veg­etable soup, and almost every oth­er dish, needs a great vari­ety of tex­tures to be real­ly pleas­ing and inter­est­ing to my appar­ent­ly tex­ture-snob­bish palate.

But friends, my dis­dain for pota­to soup is over. This recipe for Col­can­non Soup ticks all the right box­es with it’s rich, creamy broth and rus­tic chunks of pota­to, cab­bage and green onions. 

Now, I have a pota­to soup that I absolute­ly adore and I think you and your fam­i­ly will love it, too. Serve it with warm, crusty, 30-minute Soda Bread and you will be in com­fort food heav­en. Enjoy!

Colcannon Soup in a white ceramic bowl on a concrete counter with a blue print cloth napkin - potato soup - vegetable soup

The Ingredients

Veg­etable Stock: I high­ly rec­om­mend my home­made veg­etable stock, but your favorite com­mer­cial brand will work. You will prob­a­bly need to zhuzh it up a bit to get the best fla­vor. That’s okay, because we’ll use some veg­etable base, too. 

Also, if you don’t care about mak­ing this soup com­plete­ly veg­e­tar­i­an, you could use chick­en broth. It’s just as delicious!

Pota­toes: I use baby pota­toes in this recipe because I like the quick and easy prep, plus the col­or and the tex­ture of leav­ing them skin-on. I mix red and gold vari­eties for the added color. 

Cab­bage: The name­sake in this yum­my Col­can­non recipe. White cab­bage (I call it green.)

Green Onions: Even though there are red onions in the soup base, green onions bring a unique, fresh fla­vor and bright pops of col­or. They’re often includ­ed in Colcannon.

Aro­mat­ics: That essen­tial fla­vor base that brings rich, savory good­ness to meat-based or veg­etable soup always starts with red onions and car­rots.

Sea­son­ings: Car­away seeds are a deli­cious pair­ing with cab­bage. And, they add a unique­ly delight­ful fla­vor to this yum­my pota­to soup. Gar­lic is the final boost of fla­vor from sea­son­ings in this recipe for Colcannon.

Heavy Whip­ping Cream: Just 1/2 cup in the entire pot adds a creamy, unc­tu­ous rich­ness to the broth. I sup­pose you could leave it out, but in my opin­ion, it takes this Col­can­non recipe over the top.

Veg­etable Base: Option­al. Only use this if you think your broth needs an extra boost of fla­vor. Bet­ter than Bouil­lon is my go-to for great fla­vor in soups, stocks and gravies. And as I men­tioned pre­vi­ous­ly, if you don’t care about the soup being veg­e­tar­i­an you can eas­i­ly sub chick­en stock and chick­en base in this recipe.

Colcannon Soup in a white ceramic bowl on a concrete counter with a blue print cloth napkin - potato soup - vegetable soup

FAQs About Colcannon Soup

Can Col­can­non Soup be frozen to use lat­er?

No. Unfor­tu­nate­ly, cooked pota­toes don’t freeze well. They soak up even more mois­ture as they thaw and can become very grainy and unpleas­ant in tex­ture.

In addi­tion, dairy sep­a­rates and los­es its creamy con­sis­ten­cy in the freez­er. So, the cream in the broth also pre­vents this from being a good recipe for the freezer. 

How Long Can I Keep Pota­to Soup (Col­can­non Soup) in the refrig­er­a­tor?

The left­overs will keep 4–5 days in the fridge. Seal it in an air­tight con­tain­er being care­ful to press out as much air as possible.

What Pro­tein can I add if I want this recipe for Col­can­non Soup to have meat?

Col­can­non in it’s tra­di­tion­al mashed pota­to form is often served along­side “bangers” (sausages). Slic­ing up your favorite sausages and toss­ing them in the pot would be deli­cious. I think ham or chick­en would also be tasty options.

How to Make the Recipe for Colcannon Soup

  1. Fine­ly mince the onion and car­rots. (I actu­al­ly tossed mine into the food proces­sor and ground them to a fine mince.) Halve the baby pota­toes and chop the cab­bage and green onions.
  2. Put a cou­ple Table­spoons of avo­ca­do oil (or your oil of choice) into a large soup pot. Be sure the pot holds at least 6 quarts. 
  3. Heat the oil over medi­um-high heat and then add the minced car­rots and onions. Saute them quick­ly for 1 to 2 min­utes to bring out the nat­ur­al sug­ars and allow them to begin to soft­en, slightly.
  4. Add the halved baby pota­toes, gar­lic, car­away seed and veg­etable broth to the stock pot. Give every­thing a stir and then bring it all to a boil.
  5. Once the stock is boil­ing reduce the heat to medi­um and con­tin­ue cook­ing until the pota­toes are fork tender.
  6. When the pota­toes are ten­der, taste the broth. If it needs a fla­vor boost, this is the time to add the veg­etable base.
  7. Add the cab­bage and green onions. Stir them in to the soup and con­tin­ue to cook for only 3 to 5 min­utes. This is my own per­son­al pref­er­ence. You can leave the soup on the heat longer if you like the cab­bage to be very soft. We like it hot all the way through, but still with some bite to it — ten­der-crisp. Even after you remove the soup form the heat, the cab­bage will con­tin­ue to soft­en in the hot broth.
  8. Stir in the cream and your Col­can­non soup is ready to serve. 

Home­made pota­to soup nev­er tast­ed so good! You’re gonna love this easy one pot meal. Col­can­non Soup. It’s what’s for din­ner. P.S. Don’t for get the warm, crusty Soda Bread with Gold­en Raisins. Enjoy, my friend!

Irish soda bread with raisins on a cutting board - irish soda bread recipe

Love cab­bage? Be sure to check out my scrump­tious Ground Beef and Cab­bage recipe, too!

Ground Beef and Cabbage over Mashed Potatoes in a white stoneware bowl sitting on a concrete counter

THE RECIPE

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Colcannon Soup in a white ceramic bowl on a concrete counter with a blue print cloth napkin

Colcannon Soup


  • Author: Glen­da Embree
  • Total Time: 30 min­utes
  • Yield: 8 serv­ings 1x
  • Diet: Veg­e­tar­i­an

Description

This recipe for Col­can­non Soup is rich, creamy veg­etable soup broth with hearty chunks of pota­to, cab­bage and green onions.  One pot!  30 Min­utes!  A sim­ple meal the entire fam­i­ly will love.  Serve it with a warm crusty loaf of Soda Bread and it will be com­fort food heaven!


Ingredients

Scale
  • 2 Table­spoons avo­ca­do oil
  • 5 medi­um car­rots, grat­ed or ground
  • 1 lg. red onion, fine­ly minced or ground
  • 8 cups veg­etable stock (or chick­en stock)
  • 1 Table­spoon minced garlic
  • 2 tea­spoons car­away seeds
  • salt and pep­per, to taste
  • option­al: 1 heap­ing Table­spoon Bet­ter than Bouil­lon (veg­etable or chicken)
  • 3 lbs. baby pota­toes, halved (I like to mix red & yellow.)
  • 1/2 a medi­um head of cab­bage, rough chopped
  • 1 cup green onions, sliced
  • 1/2 cup heavy whip­ping cream

Instructions

  1. Fine­ly mince the onion and car­rots. (I actu­al­ly tossed mine into the food proces­sor and ground them to a fine mince.) Halve the baby pota­toes and chop the cab­bage and green onions.
  2. Put a cou­ple Table­spoons of avo­ca­do oil (or your oil of choice) into a large soup pot. Be sure the pot holds at least 6 quarts. 
  3. Heat the oil over medi­um-high heat and then add the minced car­rots and onions. Saute them quick­ly for 1 to 2 min­utes to bring out the nat­ur­al sug­ars and allow them to begin to soft­en, slightly.
  4. Add the halved baby pota­toes, gar­lic, car­away seed and veg­etable broth to the stock pot. Give every­thing a stir and then bring it all to a boil.
  5. Once the stock is boil­ing reduce the heat to medi­um and con­tin­ue cook­ing until the pota­toes are fork tender.
  6. When the pota­toes are ten­der, taste the broth. If it needs a fla­vor boost, this is the time to add the veg­etable base.
  7. Add the cab­bage and green onions. Stir them in to the soup and con­tin­ue to cook for only 3 to 5 min­utes. This is my own per­son­al pref­er­ence. You can leave the soup on the heat longer if you like the cab­bage to be very soft. We like it hot all the way through, but still with some bite to it — ten­der-crisp. Even after you remove the soup form the heat, the cab­bage will con­tin­ue to soft­en in the hot broth.
  8. Stir in the cream and your Col­can­non soup is ready to serve.
  • Prep Time: 5 min­utes
  • Cook Time: 25
  • Cat­e­go­ry: Soup, Main Dish, Vegetable
  • Method: Stove Top
  • Cui­sine: Irish Amer­i­can

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20 thoughts on “Colcannon Soup | Simple, Rustic & Delicious”

  1. I’ve made col­can­non casse­role but nev­er soup until now. This was a great com­bi­na­tion of the flavors!

    Reply
  2. One of my fam­i­ly’s favorite meals is soup with bread. I made this, but added a pound of beef to fill up my hun­gry kids, and it was per­fect. We had it with sour­dough rye bread, and the fla­vor com­bi­na­tions were perfect.

    Reply

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