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.

Colcannon Soup | Simple, Rustic & Delicious

Name: Colcannon Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Irish American
Ingredients: 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

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

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Instructions

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.
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.
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.
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.
Once the stock is boiling reduce the heat to medium and continue cooking until the potatoes are fork tender.
When the potatoes are tender, taste the broth. If it needs a flavor boost, this is the time to add the vegetable base.
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.
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

Description

Ingredients

Instructions

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