I make this soup many times in the fall and winter. I like to cook a big pot on a day I have a few free hours. The soup heats well and feeds the family for nights when we are tired. Colcannon Soup Recipe came into our routine because it uses simple store staples and warms the house.
I often pair the soup with toast or a small salad. I keep the steps plain and steady. I make extra so we have lunch the next day. This version is not fancy. It is home food that works on busy nights.
This is a potato and cabbage soup that feels like home food. It mixes soft potatoes, tender cabbage, and a light creamy base. The soup tastes mild, a bit buttery, and slightly sweet from the cabbage. People often make it in cool weather or when they want something filling and simple. It works well as a main with bread or as a starter for a larger meal. If you want another easy soup idea, try a slow soup like cozy crockpot chicken noodle soup for a meat option.
Why make this recipe
This soup saves time and money. You use a few cheap ingredients that are easy to find. It cooks mostly in one pot. The texture can be smooth or chunky, so it fits different tastes. You can change the milk or broth to match what you have. The flavors stay mild so kids usually eat it. It is also great for using leftover potatoes or small cabbage heads. Make this for a quick weeknight meal or for days when you want simple, warm food without a lot of fuss. Colcannon Soup Recipe is practical for daily meals.
How to make this recipe
The work moves in a few clear steps. First you soften the onion and garlic. Then you cook the cabbage until it feels tender. Next you add potatoes and broth and simmer until the potatoes break apart. After that you blend some or most of the soup to get the texture you like. Finally you stir in milk and cream and heat through. The whole flow stays calm and steady. Watch the pot while it simmers and taste for salt. Colcannon Soup Recipe comes together in one pot and is easy to change as you cook.
Ingredients
2 tablespoons butter, 1 tablespoon olive oil, 1 large onion, chopped, 3 cloves garlic, minced, 4 cups green cabbage, shredded, 4 large Russet potatoes, peeled and diced, 4 cups chicken or vegetable broth, 1 cup milk, 1/2 cup heavy cream, 4 green onions, sliced, Salt and black pepper to taste, Chopped fresh parsley, Crumbled cooked bacon (optional)
The butter and oil give a nice base and help the onion soften without burning. Onion and garlic add the main savory notes. Cabbage brings a gentle sweetness and light texture. Russet potatoes make the soup thick and filling. Broth gives body and flavor; use vegetable broth to keep it meat-free. Milk and cream make the soup smooth and mild. Green onions and parsley add fresh bites at the end. Bacon is optional but gives a smoky crunch. For another creamy soup idea, see delicious easy cream of tomato soup.
Directions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and shredded cabbage, cooking for an additional 5–7 minutes until the cabbage is tender. Add the diced potatoes to the pot and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer for 15–20 minutes until the potatoes are very soft. Use an immersion blender to partially blend the soup, leaving some chunks for texture, or fully puree it if a smooth consistency is preferred. Stir in the milk, heavy cream, and sliced green onions. Season with salt and black pepper to taste. Simmer for another 5 minutes until heated through. Ladle the soup into bowls and garnish with chopped parsley and crumbled bacon if desired. Serve warm with crusty bread for a complete meal.
Notes: Softening the onion first adds depth. Cooking the cabbage until tender keeps it from being chewy. Blending part of the soup makes it creamy while keeping bites of potato. Taste for salt at the end after you add milk and cream.
How to serve this recipe
Serve the soup hot in deep bowls. Add a slice of crusty bread or a simple green salad. Top each bowl with parsley and a few green onions for color. Add bacon pieces for more flavor and texture. This meal works well for a family dinner or for a light lunch. You can also ladle it into mugs for a quick, warm snack. If you want a heartier plate, serve it with a side like Mexican beef soup style garnishes, but keep the sides simple so the soup stays the main comfort.
How to store this recipe
Cool the soup to room temperature before you store it. Put it in airtight containers for the fridge. It will keep 3 to 4 days chilled. For longer storage, freeze in meal-size portions. Use freezer bags or freezer-safe containers. Leave a little space at the top of the container so the soup can expand. Thaw in the fridge overnight and heat gently on the stove. Reheat slowly and stir in a splash of milk if it seems too thick after freezing.
Tips to make this recipe
Use a good pot so the soup heats evenly. Cut potatoes in similar pieces so they cook at the same rate. If your cabbage is very fresh, cook it a bit longer to soften. Use an immersion blender for an easy blend in the pot. If the soup gets too thick, add a bit more broth or milk. Taste and adjust salt after adding cream. To make it dairy-free, swap cream and milk for plant milk and use olive oil instead of butter.
Variation
You can add cooked ham or cooked sausage for more meat. Swap green cabbage for Savoy for a milder taste. Use Yukon Gold potatoes for a creamier result. For a lighter version, skip the heavy cream and use extra milk. If you want a vegetarian bowl, use vegetable broth and omit bacon. The recipe is flexible but stays close to potatoes and cabbage, so big changes will make it feel like a different soup.
FAQs
Q: Can I make this soup vegetarian? A: Yes. Use vegetable broth and skip the bacon. It still tastes good.
Q: Can I freeze the soup? A: Yes. Freeze in portions. It keeps well for 2–3 months.
Q: Do I have to blend the soup? A: No. You can leave it chunky or blend part of it for creaminess.
Q: Can I use red cabbage? A: You can, but red will change the color and make the flavor sharper.
Q: How long does it take to cook? A: About 40 to 50 minutes from start to finish.
Conclusion
This soup is simple to make and fits into a weekly routine. It uses common ingredients and cooks in one pot. You can change small things to match what you have on hand, and it stores well for easy lunches. For another take on this classic idea, see Irish Colcannon Soup Recipe – Fusion Craftiness and a version with bacon and extra notes at Colcannon Soup (aka Irish Potato and Cabbage Soup with Bacon). Try it on a cool night and keep the steps plain.
Print
Colcannon Soup
- Total Time: 45
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting potato and cabbage soup that is perfect for fall and winter, easy to make with common ingredients.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups green cabbage, shredded
- 4 large Russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1/2 cup heavy cream
- 4 green onions, sliced
- Salt and black pepper to taste
- Chopped fresh parsley
- Crumbled cooked bacon (optional)
Instructions
- Heat the butter and olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in the minced garlic and shredded cabbage, cooking for an additional 5–7 minutes until the cabbage is tender.
- Add the diced potatoes to the pot and pour in the chicken or vegetable broth.
- Bring the mixture to a boil, then reduce heat to a simmer for 15–20 minutes until the potatoes are very soft.
- Use an immersion blender to partially blend the soup for desired texture.
- Stir in the milk, heavy cream, and sliced green onions.
- Season with salt and black pepper to taste.
- Simmer for another 5 minutes until heated through.
- Ladle the soup into bowls and garnish with parsley and bacon if desired.
Notes
Softening the onion first adds depth. Blending part of the soup makes it creamy while keeping bites of potato. Taste for salt after adding milk and cream.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg
