Colcannon Soup
A comforting and hearty soup combining traditional Irish colcannon flavors with a creamy base, perfect for chilly evenings.
Ingredients
Main ingredients
- 4 medium medium potatoes, peeled and diced
- 2 cups kale, chopped
- 1 medium onion, chopped
- 4 cups vegetable broth
- 1 cup milk or cream Use milk for a lighter option or cream for richness.
- 1 cup cheddar cheese, shredded Optional, for garnishing.
- Salt and pepper to taste
- Butter for sautéing
Instructions
Preparation
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
- Add the diced potatoes and vegetable broth; bring to a boil.
Cooking
- Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the chopped kale and cook until wilted.
- Use an immersion blender to blend the soup until smooth or leave it chunky if you prefer.
- Stir in the milk or cream and shredded cheddar cheese, and season with salt and pepper.
- Serve hot, garnished with additional cheese if desired.
Notes
Colcannon Soup is best served hot with crusty bread or homemade rolls. For added flavor, consider sautéing some garlic along with the onion. Adjust the amount of cheese based on preference. Leftovers can be stored in the refrigerator for up to three days or frozen for up to two months. To reheat, use low heat on the stove.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 8gSodium: 600mgFiber: 5gSugar: 2g
Tried this recipe?Let us know how it was!