Colcannon Soup


Inspired by a trip to Ireland, this rustic colcannon soup filled with chunks of potato, bacon, and cabbage is a delicious reminder of the Emerald Isle.

Gather your ingredients!

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. Garnish with chopped scallons and enjoy! Serve with fresh baked soda bread or cheddar sticks.


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