Colcannon Soup
This colcannon soup is a creamy, luscious soup inspired by the traditional Irish dish that is made with potatoes, cabbage, kale, butter, and cream.
Servings: 4 people
Ingredients
- ¼ cup unsalted butter
- ½ cup diced onion
- 1 teaspoon minced garlic
- 3 cups chopped cabbage about ½ head
- 6 cups vegetable broth, more if needed
- 3 large peeled and chopped russet potatoes, about 2 pounds
- 1 teaspoon salt more to taste
- ¼ teaspoon black pepper
- 1 cup half and half
- 2 cups chopped kale leaves
- sliced green onion
- chopped cooked bacon for garnish
Instructions
- Add ¼ cup unsalted butter and ½ cup diced onion to a large pot. Cook over medium heat until the onions are softened, then add 1 teaspoon minced garlic and cook for 1 minute.
- Add 3 cups chopped cabbage and cook until it softens and wilts.
- Add 3 large peeled and chopped russet potatoes, 6 cups vegetable broth, 1 teaspoon salt, and ¼ teaspoon black pepper. Bring to a simmer and cook for 20 minutes or until the potatoes are tender.
- Use an immersion blender to mostly blend the soup but still leave some potato chunks for added texture. The soup will be thick. You may use a food processor instead.
- Stir in 1 cup half and half and 2 cups chopped kale leaves. Heat the soup until the kale slightly wilts. Serve the soup with sliced green onion and chopped cooked bacon for garnish.
Nutrition
Calories: 443kcal | Carbohydrates: 63g | Protein: 9g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 2060mg | Potassium: 1397mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2424IU | Vitamin C: 47mg | Calcium: 159mg | Iron: 3mg
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