A splash of milk or cream at the end adds richness, while still letting the vegetables shine. Cabbage brings a subtle sweetness and light texture contrast, making each spoonful interesting without being heavy. Colcannon Soup is especially popular during colder months, but it’s gentle enough to enjoy year-round, especially when you want something filling that doesn’t feel overindulgent. It’s also incredibly adaptable: you can keep it vegetarian, enrich it with bacon or ham, or even blend part of the soup for extra creaminess while leaving some chunks for texture. Served with crusty bread and a knob of butter melting on top, this soup delivers comfort, tradition, and simplicity in one bowl, making it perfect for family dinners, meal prep, or a quiet night in.
Ingredients
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
4 cups potatoes, peeled and diced
4 cups chicken or vegetable broth
2 cups green cabbage, thinly sliced (or kale)
1 cup milk or half-and-half
Salt and black pepper to taste
¼ teaspoon white pepper (optional)
2 green onions, sliced
Optional toppings: crispy bacon, extra butter, parsley
Instructions
In a large pot, melt the butter over medium heat. Add the onion and cook until soft and translucent. Stir in the garlic and cook for 30 seconds.
Add the diced potatoes and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are very tender.
Add the cabbage and simmer another 5–7 minutes until softened.
Using a potato masher or immersion blender, partially mash the soup to your desired texture.
Stir in the milk, season with salt, black pepper, and white pepper. Heat gently without boiling.
Serve hot, topped with green onions and optional bacon or butter.
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