Irish Potato Soup

Enjoy this heartwarming Irish Potato Soup also known as Colcannon Soup. This hearty dish is packed with creamy potatoes, and cabbage, creating a perfect hearty vegetarian soup.

Whether you're looking for a comforting and minimal effort weeknight dinner or planning a St. Patrick's Day feast, this soup is sure to become a family favorite. Get ready to be captivated by the rich flavors and velvety texture of this traditional Irish dish!

The Irish have combined these ingredients to create a dish that is best enjoyed with at least one slice of this bread. There's something about constant rain that makes one long for a comforting soup, and this potato soup recipe.

Ingredients and substitutions for the Irish Potato Soup

• Potatoes: Russets or all-purpose baking potatoes are perfect to create the nice creamy soup.
• Cabbage: Green cabbage is perfect to create the soft savory undertone complimenting the potato.
• Onion: Brown onion was used, however, you can use white or even shallots in this, if you prefer.
• Vegetable bouillon: This helps infuse the savory vegetable flavors into our soup. You could add chicken stock, if you prefer.
• Whole milk: To help create the creamy smooth texture and add a richness to the soup. You could replace in equal measure with a little pouring cream or dairy free milk.

See recipe card for quantities.

How to make Irish Potato Soup:

Step 1: Cook your onion: Cook and cover the onion until translucent.

Step 2: Add the tattys and cabbage: Toss in the potatoes and cabbage and stir.

Step 3: Stock time: Add in the stock, ensuring it covers the vegetables and simmer until the potatoes are soft.

Step 4: Blend: Blend to form a smooth soup (see note if you don’t have an immersion blender).

Step 5: Milk it: Add the milk and stir to combine.

Step 6: Serve it up: Serve up into bowls topped with finely chopped spring onions. Dig in, ideally, with a slice or two of Irish Brown Bread.

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Irish Potato Soup

Sylvie Taylor

This Colcannon Soup recipes is a creamy and filling potato and cabbage soup that will transport you quickly to Ireland, especially on those colder days where you need food for the soul!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course, Soup

Cuisine Irish

Servings 4

Calories 183 kcal

Ingredients

  

1x2x3x

• 1 large brown onion peeled and finely chopped
• ½ kilo / 1 pound potatoes peeled and finely cubed
• 350 grams / 2 cups cabbage finely chopped
• 1.5 liters / 6 cups hot water
• 1 vegetable boullion
• 1 teaspoon salt
• 350 milliliters / 1 ½ cups milk

Instructions

 

• Place the onion into a pot with a drizzle of oil on low to medium heat.
• Stir to coat in the oil and cover, cooking until slightly translucent, approximately 5 minutes.
• Add in the potatoes and cabbage and stir to warm through.
• Increase the heat to medium and add in the hot water and vegetable bouillon, stirring to combine.
• Simmer with the lid slightly ajar for 25 minutes or until the potatoes are cooked and the cabbage is paler in color.
• Remove from the heat and blend until smooth (see note if you do not have an immersion blender).
• Add in the milk and stir to combine.
• Ladle into your serving bowls.
• Serve warm.

Notes

• Make it your own: There are several variations you can try to customize your Irish Potato Soup. Some popular options include adding cheese, leek, or even incorporating other vegetables like carrots or celery. You could also add in bacon or ham hock, if you want.
• Using a blender: If you do not have an immersion blender, it is best to wait for the soup to cool before you pour into a blender as the pressure from the heat can cause the top of the blender to explode which can cause injuries.
• You can freeze it: Allow the soup to cool completely, transfer it to an airtight container or freezer bags before placing into the freezer. When ready to enjoy, simply thaw and reheat on the stovetop.

Recipe by Roamingtaste

Nutrition

Calories: 183kcal

Keyword vegetarian

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