Creamy Colcannon Soup (Print version)

A cozy Irish-inspired potato soup with leeks, cabbage, kale, butter, cream, and scallions.

# Ingredients:

For the soup

01 - 4 tablespoons (56 g) unsalted butter, divided
02 - 2 large leeks, white and light green parts thinly sliced and rinsed
03 - 1 small yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme
06 - 1 1/2 lb (680 g) Yukon gold potatoes, peeled if desired and diced
07 - 4 cups (960 ml) gluten-free vegetable broth
08 - 1 bay leaf
09 - 1 teaspoon fine salt, plus more to taste
10 - 1/2 teaspoon black pepper, plus more to taste
11 - 3 cups (210 g) thinly sliced green cabbage
12 - 2 cups (65 g) chopped kale, tough stems removed
13 - 1 cup (240 ml) whole milk
14 - 1/2 cup (120 ml) heavy cream

For finishing

15 - 3 scallions, thinly sliced
16 - 2 tablespoons chopped fresh parsley or chives
17 - Optional shredded sharp white cheddar, for serving

# Instructions:

01 - Melt 3 tablespoons butter in a large Dutch oven over medium heat. Add the leeks and onion and cook for 6-8 minutes, stirring often, until soft and glossy but not browned.
02 - Stir in the garlic and thyme for 1 minute. Add the potatoes, vegetable broth, bay leaf, salt, and pepper and bring to a simmer.
03 - Cover and simmer for 18-22 minutes, until the potatoes are very tender and crush easily with a spoon.
04 - Stir in the cabbage and kale. Simmer uncovered for 6-8 minutes, until the cabbage is tender and the kale is deep green.
05 - Remove the bay leaf. Use an immersion blender to blend about half of the soup, leaving some potatoes and greens whole for texture.
06 - Reduce the heat to low. Stir in the milk, cream, remaining 1 tablespoon butter, scallions, and parsley. Warm for 3-5 minutes without boiling, then taste and adjust the seasoning.

# Good to know:

01 - Blend only part of the soup for a creamy base with real colcannon texture.
02 - Use gluten-free vegetable broth if serving gluten-free eaters.
03 - Leftovers thicken in the fridge and may need extra broth or milk when reheated.

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