Description
Indulge in the ultimate comfort food with this rich and velvety Creamy Colcannon Soup. This hearty soup blends tender potatoes and vibrant greens into a deeply satisfying bowl.
Ingredients
- 4 slices bacon (optional)
- 2 tbsp unsalted butter
- 1 large yellow onion, diced
- 1 large leek, white and light green parts, thinly sliced and washed
- 2 lbs starchy potatoes (Russet or King Edward), peeled and cubed
- 6 cups chicken or vegetable broth
- 3 cups green cabbage, shredded
- 1 cup kale, tough stems removed, chopped
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 tsp freshly grated nutmeg
- Salt and freshly ground black pepper to taste
- Fresh parsley or extra bacon for garnish (optional)
Instructions
- Step 1: Cook Bacon (Optional) If using bacon, cook in a large pot over medium heat until crispy. Remove bacon, reserving 1-2 tablespoons of fat in the pot.
- Step 2: Sauté Aromatics Add butter to the pot (or if not using bacon, melt butter). Add diced onion and sliced leeks; sauté for 8-10 minutes until very soft and translucent.
- Step 3: Cook Potatoes & Broth Add cubed potatoes and broth to the pot. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes until potatoes are fork-tender. Season with salt and pepper.
- Step 4: Integrate Greens Stir in shredded cabbage and chopped kale. Cover and simmer for another 5-7 minutes until greens are tender.
- Step 5: Add Dairy Reduce heat to low. Stir in whole milk and heavy cream. Heat gently until warmed through; do not boil. Add nutmeg.
- Step 6: Blend Soup Carefully blend the soup until desired consistency is reached (smooth or slightly chunky) using an immersion blender or by transferring in batches to a stand blender.
- Step 7: Season and Serve Return soup to pot if blended separately. Taste and adjust seasoning with salt, pepper, and more nutmeg if desired. Serve hot, garnished with crispy bacon or fresh parsley.
- Prep Time: 20 mins
- Cook Time: 35 mins