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This colcannon soup came to life in my kitchen one cold evening when I craved something more exciting than regular potato soup. Taking all the good stuff from traditional Irish colcannon—rich potatoes, tender kale, fresh cabbage, and cream—I turned it into something that warms you from the inside out. Now it's our favorite winter comfort food.
A Bowl of Comfort
Every spoonful brings you that perfect potato soup comfort with extra goodness from fresh greens. I love how simple ingredients turn into something so special. Whether you're celebrating St. Patrick's Day or just need something cozy, this soup feels like a warm hug in a bowl.
Your Shopping List
- Fresh Picks: Clean leeks for that sweet oniony base; fresh kale and cabbage bring color and nutrition.
- The Stars: Good russet potatoes—they make everything creamy and rich.
- The Base: Chicken stock, though vegetable works great too if that's your thing.
- Make it Rich: Real heavy cream—no skimping here, it makes the soup velvety smooth.
Let's Cook
- Start With Greens
- Get your biggest pot warm with butter; cook those leeks, kale, and cabbage low and slow until they turn soft, about 15 minutes.
- Build Your Base
- Toss in your potato chunks, stock, bay leaves, and salt; let everything bubble away until those potatoes practically melt.
- Make It Creamy
- Pour in that heavy cream, add white pepper and fresh green onions; taste and adjust until it's perfect.
- Ready to Serve
- Fish out the bay leaves, ladle into bowls, and top with extra green onions or parsley if you like.
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Kitchen Secrets
Always start with fresh greens—they make such a difference in flavor. Cook those leeks gentle and slow until they turn sweet but not brown. I like to mash some potatoes against the side of the pot with my spoon—it makes everything extra thick and creamy. These little tricks turn good soup into something special.
Serve It Right
You need good bread with this soup—something crusty to soak up every last drop. Irish soda bread is perfect if you have it. Sometimes I add roasted vegetables on the side or a light salad to balance out all that creamy goodness. My family fights over the last bowl every time.
Save Some For Later
Tuck leftovers away in the fridge—they'll stay good for 3 days. When you warm it up, go nice and slow; stir it now and then. Keep the heat low—once cream is in the picture, nobody wants their soup to break apart. Sometimes it tastes even better the next day.
Switch Things Up
Try spinach or Swiss chard if kale isn't your thing. Sweet potatoes make an interesting twist on the classic. Need to skip dairy? Coconut milk works surprisingly well, keeps everything creamy, and adds its own lovely flavor.
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Make It Your Own
Crispy bacon bits on top take this soup to another level. Sometimes I stir in sharp cheddar cheese right at the end. My kids love when I add crunchy toasted nuts on top or a swirl of good olive oil. The best recipes grow with your family, adding new touches each time you make them.
Frequently Asked Questions
- → Why use Russet potatoes?
Russet potatoes break down easily, creating natural creaminess. Their starch helps thicken the soup.
- → What's lacinato kale?
Also called Tuscan or dinosaur kale, it's more tender than curly kale. Regular kale works too but may need longer cooking.
- → Why white pepper?
White pepper provides heat without black specks, keeping soup's appearance clean. Black pepper can be substituted.
- → Can I make this vegetarian?
Yes, substitute vegetable stock for chicken stock. All other ingredients are vegetarian-friendly.
- → Why cook greens first?
Slow cooking in butter wilts greens gently and develops flavor. Rushing this step can make greens tough or bitter.