Colcannon Soup Recipe
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This Irish colcannon soup recipe calls for Russet potatoes, cabbage, leeks, chicken broth, butter, garlic, seasoning, milk, and bacon.
Colcannon is a traditional Irish side dish generally made with russet mashed potatoes, green cabbage or kale, leeks and served with lots of butter. But let’s say if chicken broth and milk are added to the recipe you’d have yourself a hearty Irish soup! And, that’s exactly how colcannon soup was created!
How do you make colcannon soup?
Making colcannon soup is rather easy. Just melt butter in a large pot and sauté chopped leeks along with minced garlic. Add chopped green cabbage, salt and pepper and continue to sauté until cabbage has wilted. Then add broth and potatoes and simmer until potatoes are soft. Add the last ingredient of half and half and if you’re looking for added flavor add 2 Tablespoons of bacon grease. Serve soup topped with bacon bits and enjoy!
Irish Colcannon Soup Recipe
Ingredients
- 1/4 cup butter salted
- 2 leeks rinsed and chopped (use the white and light green parts only)
- 4 garlic cloves minced
- 1/2 head green cabbage sliced and diced (be sure to use the outside deep green leaves too)
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 32 ounces chicken broth
- 2 pounds Russet potatoes peeled and diced (about 3 medium potatoes)
- 1 cup half and half milk
- cooked bacon for garnish (retain 2 Tablespoons bacon grease optional)
Instructions
Sauté
In a large pot melt butter and sauté chopped leeks. Add minced garlic and continue cooking for another minute. Add chopped green cabbage, salt and pepper and sauté until cabbage wilts.
Simmer
Add chicken broth, diced russet potatoes, and simmer until potatoes are fork tender. Stir in half and half and add 2 Tablespoons of bacon grease (if desired) for added flavor.
Serve
Serve soup in cups, 14 oz ramekins, or bowls and top with cooked bacon pieces.
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING IRISH COLCANNON SOUP AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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Irish Colcannon Soup
This Irish colcannon soup recipe calls for Russet potatoes, cabbage, leeks, chicken broth, butter, garlic, seasoning, milk, and bacon.
Ingredients
- 1/4 cup butter salted
- 2 leeks rinsed and chopped (use the white and light green parts only)
- 4 cloves garlic minced
- 1/2 head green cabbage sliced and diced (be sure to use the outside deep green leaves too)
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 32 ounces chicken broth
- 2 pounds Russet potatoes peeled and diced (about 3 medium potatoes)
- 1 cup half and half milk
- cooked bacon for garnish (retain 2 Tablespoons bacon grease- optional)
Instructions
-
Sauté
In a large pot melt butter and sauté chopped leeks. Add minced garlic and continue cooking for another minute. Add chopped green cabbage, salt and pepper and sauté until cabbage wilts.
-
Simmer
Add chicken broth, diced russet potatoes, and simmer until potatoes are fork tender. Stir in half and half and add 2 Tablespoons of bacon grease (if desired) for added flavor.
-
Serve
Serve soup in cups, 14 oz ramekins, or bowls and top with cooked bacon pieces.
