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Colcannon Soup
Colcannon Soup
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Creamy Irish potato soup with leeks, cabbage, and kale. Rich and comforting.
Ingredients:
  • 6 Tbsp butter
  • 2 cups sliced leeks (see How to Clean Leeks )
  • 2 cups sliced and chopped green cabbage
  • 2 cups sliced and chopped kale (we use lacinato kale)
  • 4 cups peeled and diced Russet potatoes (about 3 pounds, 3/4-inch dice)
  • 6 cups chicken stock (see How to Make Chicken Stock )
  • 2 bay leaves
  • 2 1/2 teaspoons kosher salt
  • 1/4 teaspoon white pepper
  • 1/3 cup heavy cream
  • 4 green onions, thinly sliced
Instructions:
  • Prepare the greens: In a large, heavy-bottomed soup pot over medium heat, melt butter. Add leeks, cabbage, and kale, ensuring all ingredients are coated in butter. Reduce heat to low, cover, and gently cook until greens are wilted, about 12 to 15 minutes.
  • Combine diced potatoes, chicken stock, bay leaves, and salt in a pot. Bring to a simmer and cook until potatoes are soft, about 15 to 20 minutes.
  • Off the heat, gently incorporate sliced green onions, heavy cream, and a sprinkle of white pepper. Adjust seasoning with salt and pepper to suit your taste preferences.

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