Irish Colcannon Soup
A delightful blend of potatoes, cabbage, and leeks in a creamy soup, perfect for chilly days.
Ingredients
Soup Ingredients
- 4 large potatoes, peeled and diced
- 1 cup green cabbage, chopped
- 1 cup leeks, sliced
- 4 cups chicken or vegetable broth
- 1/2 cup cream
- 4 tablespoons butter
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
Cooking
- In a large pot, melt the butter over medium heat. Add the leeks and cook until softened.
- Add the chopped cabbage and potatoes to the pot and stir to combine.
- Pour in the broth and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until smooth (or blend in batches).
- Stir in the cream and season with salt and pepper.
- Serve hot, garnished with chopped green onions.
Notes
For a thicker soup, blend it until smooth and let it simmer a little longer to reduce. You can add other vegetables like carrots or peas for added texture and flavor. If you like a bit of spice, consider adding some crushed red pepper flakes or a dash of hot sauce. To store, let it cool completely, then transfer to an airtight container and refrigerate for about 3 days. For longer storage, freeze for up to 3 months.