Colcannon Soup

It might not seem like potatoes, cabbage and an onion would make a delicious and satisfying dish with Colcannon Soup, but trust me, it is a great meal!

I know soup is often relegated to not main fare stuff and this would be great as a first course, but honestly, this is fantastic in that it’s fuss free and vegetarian (could even be vegan with dairy free milk) and is creamy and filling and lacks nothing even though it doesn’t have many ingredients.

The Irish have put these ingredients together for something that is absolutely best served with at least one slice of this bread, trust me in that. Do you enjoy soup friends? I’d love to know your thoughts in the comments below!

Why you’ll love this

Simple ingredients

The ingredients are likely something you have on hand or something you can easily obtain.

Easy to make

The simmer of your stove top does the work here for an easy meal.

How to prepare Colcannon Soup

• Cook your onion: Cook and cover the onion until translucent.
• Add the tattys and cabbage: Toss in the potatoes and cabbage and stir.
• Stock time: Add in the stock, ensuring it covers the vegetables.
• Simmer: Allow time for the vegetables to simmer, slightly covered.
• Blend: Blend the vegetables to form a smooth soup (see note if you don’t have a stick blender).
• Milk it: Add the milk and stir to combine.
• Serve it up: Serve up into bowls with a dash of finely chopped spring onions for the top.
• Dig in: Enjoy with a slice or two of Irish Brown Bread.

Tips for the best Colcannon Soup

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.

More potato recipes you’ll enjoy

Stoemp – Belgian Mashed Potato

Brændende Kærlighed – Burning Love

Potato Skins with Sriracha Beef

Colcannon Soup
Recipe by Roamingtaste
Serves 4<
Ingredients:
1 large brown onion, peeled and finely chopped
1/2 kilo / 1 pound potatoes, peeled and finely cubed
350 grams / 2 cups cabbage, finely chopped
6 cups hot water
1 vegetable boullion
1 teaspoon salt
350 milliliters / 1 1/2 cups milk

Directions:
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 boullion, 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.

Print