A rich and satisfying soup that comes together in minutes. Perfect for a St. Paddy’s Day celebration, or a quick weeknight meal.
- 4 ounces streaky bacon (that’s American bacon to you and me)
- 1 onion, finely chopped
- 8 ounces potatoes, peeled and diced
- 1 leek, trimmed and thinly sliced
- 5½ ounces Savoy cabbage, thick stalks removed and shredded
- 4 cups vegetable stock or water, heated
- 2/3 cup half and half
- 2 tablespoons butter, diced and at room temperature
- Heat a large pan and saute the bacon over a medium to high heat for a 2-5 minutes, rendering the fat, but stopping short of crisping it.
- Reduce to low heat and add the onion, potatoes, leek, and cabbage. Cover with a lid and cook for 10 minutes until well softened but not coloured, stirring occasionally.
- Pour the warm vegetable stock or water into the cabbage mixture and bring to the boil, then reduce the heat back to medium-low.
- Allow the soup to simmer for 5-10 minutes and season to taste.
- Stir in the cream and simmer for a few minutes until the soup has a creamy texture.
- Remove the soup from the heat and whisk in the butter. It is important not to re-boil the soup once the butter has been added, or it will curdle.
- Ladle the colcannon soup into serving bowls.
- Category: Soup
- Cuisine: Irish