Irish Potato Soup
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!
Servings 4
Calories 183kcal
Ingredients
- 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.
Nutrition
Calories: 183kcal