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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.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 people
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
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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.
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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.
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Serve
Serve soup in cups, 14 oz ramekins, or bowls and top with cooked bacon pieces.