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Creamy Irish Colcannon Soup Recipe Easy Homemade with Cabbage and Leeks

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A comforting and creamy Irish colcannon soup that combines potatoes, cabbage, and leeks for a soul-soothing meal perfect for cozy evenings.

Ingredients

Scale
  • 1 pound Yukon Gold or Russet potatoes, peeled and diced
  • 2 cups shredded green cabbage, finely chopped
  • 2 medium leeks, white and light green parts only, sliced thinly and rinsed
  • 2 cloves garlic, minced
  • 4 cups vegetable or low-sodium chicken broth
  • 3 tablespoons unsalted butter
  • 1/2 cup whole milk or cream (optional, can use dairy-free milk like oat or almond)
  • 1 teaspoon fresh thyme chopped or 1/2 teaspoon dried thyme
  • Salt to taste
  • Freshly ground black pepper to taste
  • Optional garnish: chopped chives or parsley

Instructions

  1. Peel and dice potatoes into roughly 1-inch cubes. Slice leeks thinly and rinse well. Shred cabbage finely.
  2. Heat butter in a large heavy-bottomed pot over medium heat. Add leeks and sauté for about 5 minutes until soft and fragrant.
  3. Add minced garlic and cook for 30 seconds, stirring constantly.
  4. Stir in shredded cabbage and thyme. Cook for about 5 minutes until cabbage softens, stirring occasionally.
  5. Add diced potatoes and broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes until potatoes are tender.
  6. Use an immersion blender to puree about half the soup in the pot, leaving some chunks for texture. Alternatively, blend half the soup in batches in a regular blender and return to pot.
  7. Stir in milk or cream. Season with salt and freshly ground black pepper. Simmer for another 5 minutes.
  8. Remove from heat, garnish with chopped chives or parsley if desired, and serve warm.

Notes

Sauté leeks and cabbage low and slow to avoid bitterness. Blend half the soup for creamy texture while keeping some chunks for a homely feel. Season at the end to avoid over-salting. Add a splash of broth or water if soup is too thick. Optional additions include crispy bacon, sweet potatoes, or different herbs. Soup stores well in fridge up to 3 days and freezes for up to 2 months.

Nutrition

Keywords: Irish colcannon soup, creamy potato soup, cabbage soup, leek soup, comfort food, easy soup recipe, homemade soup

Find it online: https://blairrecipes.com/creamy-irish-colcannon-soup-recipe-easy-homemade-with-cabbage-and-leeks/