Irish Colcannon Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Inspired by the Irish dish colcannon, this soup is hearty, comforting and delicious. Featuring leeks, cabbage and potatoes, it's filling enough for a meal!
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- 3 sliced bacon cut into 1/2-inch pieces
- 1/4 cup onion diced
- 2 cups leeks prepared per instructions below
- 3 cups cabbage prepared per instructions below
- 2 cloves garlic minced
- 2 Tbsp all purpose flour
- 3 cups red potatoes diced
- 4 - 4 1/2 cups chicken broth
- 1/2 cup heavy cream or lighter cream/milk mixed with 1 tsp. cornstarch
- Salt and pepper to taste
- green onion diced, for garnish
Prepare the leeks: Cut the root end from the leek and discard. Cut off the dark green tops and reserve to use for another purpose. With the remaining white and light green piece, cut down the leek lengthwise, into two parts. With each part, slice into thin slices. Place into a fine-mesh strainer and using your fingers, separate the leek slices into individual pieces, then rinse well with cold water. Set aside to drain until needed. You will need one or two leeks, depending on their size.
Prepare the cabbage: Cut cabbage into quarters and remove the core. With each quarter, slice into thin slices, and then in half again if necessary, into thin slices no longer than 2 inches long. Remove any tough pieces. You will only need about 1/2 a head of cabbage. Set aside until needed.
In a large pot, over medium heat, cook the bacon until crisp, about 5 minutes. Remove bacon to a paper-towel lined bowl, leaving the rendered fat in the pot and the heat on under the pot.
Add the onions, leeks and cabbage to the pot and cook, stirring regularly, over medium heat until the vegetables are tender, about 10 minutes. Add the garlic and cook, stirring, an additional 30 seconds or so. Stir in the flour and cook, stirring, for 1 minute.
Add the chicken broth and potatoes and bring mixture to a boil over medium-high heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 15 minutes. If soup seems like it doesn't have enough liquid, add a bit more chicken broth.
When potatoes are tender, remove pot from heat and stir in heavy cream. Taste, season with salt and pepper, as needed. Spoon soup into bowls and garnish with bacon and green onion.
Calories: 397kcal | Carbohydrates: 42g | Protein: 9g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 240mg | Potassium: 1067mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1230IU | Vitamin C: 40.6mg | Calcium: 84mg | Iron: 2.8mg