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- 4 large potatoes, peeled and cut into 1-inch cubes - 1 cup kale, stems removed and coarsely chopped - 1 cup green cabbage, finely shredded - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream (or substitute with coconut cream for a dairy-free version) - 2 tablespoons extra virgin olive oil - Sea salt and freshly ground black pepper to taste - Fresh chives, finely chopped for garnish You can easily adapt this recipe. For a dairy-free option, use coconut cream instead of heavy cream. If you are vegan, simply skip the cream or use a plant-based cream. For gluten-free needs, ensure your vegetable broth is gluten-free. If you want to add protein, consider using cooked beans or lentils. Start by measuring your ingredients. It helps to have everything ready before cooking. Peel and cube the potatoes into even sizes for uniform cooking. Chop the kale and cabbage, and set them aside. Dice the onion and mince the garlic. This prep makes cooking smooth and quick. Always taste your broth before adding salt. This ensures you don’t over-season your soup. Cooking is about balance, and every ingredient matters! {{ingredient_image_2}} Start by heating two tablespoons of extra virgin olive oil in a large pot over medium heat. Add one medium onion, diced, and sauté it for about five minutes. Stir it often until the onion becomes soft and clear. Then, add two cloves of minced garlic and cook for one more minute. Keep stirring to prevent the garlic from burning. This step builds a strong flavor base for the soup. Next, add four large potatoes, cut into 1-inch cubes, to the pot. Pour in four cups of vegetable broth and add a pinch of sea salt. Increase the heat to bring the soup to a gentle boil. Once boiling, cover the pot and lower the heat. Let it simmer for 15 to 20 minutes. The potatoes should be soft enough to pierce with a fork. After that, use an immersion blender to blend the soup until it's smooth. If you don’t have an immersion blender, transfer the soup in batches to a standard blender. After blending, return the smooth soup to low heat. Add one cup of chopped kale and one cup of finely shredded green cabbage. Cook for an additional five to seven minutes until the greens are soft. Gradually pour in one cup of heavy cream while stirring. Taste the soup, and add more salt and freshly ground black pepper if needed. Heat it up but don’t let it boil. Now, you can ladle your creamy colcannon soup into beautiful bowls. For a lovely finish, sprinkle fresh chives on top. Enjoy this hearty and comforting meal! To make creamy colcannon soup just right, focus on the blending. Use an immersion blender for the smoothest texture. If you don't have one, a regular blender works too. Just be careful when transferring hot soup. Blend until it feels velvety in your mouth. If the soup seems too thick, add a little more vegetable broth. If it’s too thin, simmer it longer to thicken. To boost flavor, try adding herbs like thyme or parsley. They give the soup a fresh taste. A squeeze of lemon juice at the end can brighten the flavors. Always taste your soup before serving. Adjust salt and pepper to make it perfect for you. Don't forget to add a bit of garlic for a warm, inviting flavor. Serve your creamy colcannon soup in deep bowls. Garnish with freshly chopped chives for color and taste. A drizzle of extra virgin olive oil adds richness. Pair the soup with crusty artisan bread for dipping. This makes a complete meal, filling and satisfying. You can also top it with crispy bacon bits for a savory crunch. Enjoy it warm for the best experience! Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh kale and cabbage. Fresh vegetables add vibrancy and enhance the overall taste of the soup. Adjust Creaminess: If you prefer a lighter soup, start with less cream and add more to taste as you stir. This allows you to control the richness to your liking. Season Gradually: Always taste and adjust the seasoning as you cook. Adding salt and pepper gradually helps to prevent over-seasoning and allows for perfect flavor balance. Garnish Creatively: Besides chives, consider adding crispy bacon bits or a drizzle of olive oil on top before serving for extra flavor and texture contrast. {{image_4}} If you want a dairy-free option, use coconut cream instead of heavy cream. It keeps the soup rich and creamy. You can also try almond milk for a lighter touch. Both options work well with the potatoes and greens. You can add proteins for a heartier meal. Cooked bacon or ham adds a nice flavor. For a plant-based twist, try adding chickpeas or lentils. You can also mix in other veggies like carrots or leeks for extra nutrients and color. To spice things up, add red pepper flakes or a dash of hot sauce. This gives the soup a warm kick. You can also stir in some diced jalapeños for extra heat. This twist brings new life to the classic colcannon flavors. After enjoying your creamy colcannon soup, store the leftovers. Let the soup cool down first. Use an airtight container to keep the soup fresh. Make sure it is sealed well. You can keep it in the fridge for 3 to 4 days. This way, you can enjoy it again soon! When you are ready to eat the soup again, reheating it right is key. Pour the soup into a pot. Heat it on low to medium heat. Stir it often to avoid it sticking to the bottom. This will help keep the flavors fresh. If the soup seems thick, add a splash of vegetable broth or water. This will bring it back to the right creaminess. Freezing creamy soups can be tricky, but it works! Use a freezer-safe container. Leave some space at the top for the soup to expand. You can freeze the soup for up to 3 months. When you want to eat it, thaw it overnight in the fridge. Reheat it slowly on the stove, just like before. This will help keep the taste and texture nice. Colcannon is a classic Irish dish made from mashed potatoes mixed with greens. It often includes cabbage or kale, adding color and nutrition. The name “colcannon” comes from the Irish word "cál," meaning "cabbage." This dish has roots in Irish history, often served during the harvest season. People enjoyed it as a filling meal, especially in colder months. Today, colcannon has become a loved comfort food worldwide, with many variations. It’s cozy, creamy, and perfect for sharing. Yes, you can make this soup ahead. It tastes even better after resting. Prepare the soup and let it cool. Store it in the fridge for up to three days. When you're ready to eat, just reheat it on the stove. Stir gently to keep it creamy. You may need to add a splash of broth or cream to restore its texture. This method saves time and makes meal prep easy. Your future self will thank you! To make this soup low-carb, swap the potatoes for cauliflower. It gives a similar texture but with fewer carbs. Cut the cauliflower into small pieces and cook it as you would the potatoes. Blend it until smooth for a creamy base. You can also reduce the amount of heavy cream. Use unsweetened almond milk or coconut cream for a lighter option. Adjusting the greens helps, too. You can add more kale or spinach for more nutrients without the carbs. Enjoy your tasty, low-carb version! In this blog post, we explored how to make a creamy colcannon soup. We listed the key ingredients and offered good substitutions for different diets. You learned step-by-step instructions from preparing the base to serving suggestions. We shared tips for perfect consistency and some tasty options for variations. Finally, we discussed how to store and reheat your soup. Remember, a warm bowl of colcannon soup is not just nourishing; it's comforting. Enjoy the process and make it your own!

Creamy Colcannon Soup

A rich and creamy soup made with potatoes, kale, and cabbage, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Irish
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 large potatoes, peeled and cut into 1-inch cubes
  • 1 cup kale, stems removed and coarsely chopped
  • 1 cup green cabbage, finely shredded
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream (or coconut cream for a dairy-free version)
  • 2 tablespoons extra virgin olive oil
  • to taste sea salt and freshly ground black pepper
  • for garnish fresh chives, finely chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
  • Add the minced garlic to the pot and sauté for an additional minute, stirring continuously to avoid burning the garlic.
  • Next, incorporate the diced potatoes into the pot. Pour in the vegetable broth and add a pinch of sea salt. Increase the heat and bring the mixture to a gentle boil. Once boiling, reduce the heat and cover the pot. Allow it to simmer for 15-20 minutes, or until the potatoes can be easily pierced with a fork.
  • Once the potatoes are tender, carefully use an immersion blender to purée the soup on low speed until it reaches a velvety smooth consistency. If you don't have an immersion blender, you can carefully transfer the soup in batches to a standard countertop blender, blending until smooth.
  • Return the pureed soup to low heat on the stovetop. Stir in the chopped kale and sliced cabbage, cooking for an additional 5-7 minutes. Continue to heat until the greens are wilted and tender.
  • Gradually pour in the heavy cream while stirring the soup. Taste the soup and adjust the seasoning with more salt and freshly ground pepper if needed.
  • Allow the soup to heat thoroughly, ensuring it’s hot but not boiling. Once ready, ladle the soup into bowls.

Notes

For an elegant touch, garnish with fresh chives and serve with crusty artisan bread.
Keyword comfort food, creamy, soup, vegetarian