This Irish colcannon soup is the ultimate comfort food. Inspired by Irish colcannon, it’s a creamy combination of potatoes, cabbage and leeks. It’s perfect for St. Patrick’s Day or any time you want a cozy bowl of soup.
This soup is easy to make and full of flavor. My kids like it because it's blended which they prefer in a soup. (I like to leave some potato chunks in it though.)
We eat lots of potatoes in our house. Lots of them!! We eat them all year long but especially when celebrating St. Patty's Day.
And while colcannon is delicious, I actually like this soup more. That might just be because I'm pretty obsessed with soups and stews, though. This soup recipe has all the flavors of traditional colcannon in a creamy soup form.
Love cabbage? Try my Instant Pot potatoes and cabbage and sauteed cabbage and onions.
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Why You’ll Love This Recipe
- Delicious flavor: Potatoes, cabbage and leeks give this soup an amazing flavor the whole family will love…even the kids!
- Creamy and cozy: Using an immersion blender makes this soup thick and creamy.
- Twist on an Irish classic: If you are looking for an alternative to regular colcannon, this recipe is for you.
What Is Colcannon?
Colcannon is a traditional Irish dish made from mashed potatoes, cabbage, and sometimes other ingredients such as leeks, green onions, or kale. It is typically served as a side dish, especially on holidays like St. Patrick's Day.
Ingredient Notes
- Vegetable broth: Use homemade broth or packaged.
- Potatoes: I use russet potatoes but you can use any kind of potato you like.
- Cabbage: Regular green cabbage works best in this recipe.
- Leeks: Only use the white and light green parts.
- Flour: To make this recipe gluten-free, just substitute a 1-to-1 gluten-free flour for regular flour.
- Milk: If you are using non-dairy milk, don’t use coconut milk in this recipe. Unsweetened soy or almond work great.
Please see the recipe card below for the full list of ingredients and amounts needed.
How To Make Irish Colcannon Soup
Step 1: In a large soup pot, melt the butter over medium heat. Add the thinly sliced leeks and chopped cabbage and cook for about 5 minutes, stirring occasionally.
Step 2: Add the flour to the sautéed leeks and cabbage and cook for 1 minute, stirring constantly so it doesn’t stick to the bottom of the pot.
Step 3: Stir in the peeled and chopped potatoes, vegetable broth, salt, black pepper, and garlic and bring to a boil over medium-high heat. Lower the heat and simmer for 20 minutes.
Step 4: Stir in the milk and taste for seasoning. Use an immersion blender to create a creamy texture. I like to still leave chunks of potatoes and not puree it completely smooth.
Serve and enjoy!
Expert Tips
- The type of broth you use will affect the color of the finished colcannon soup. I used a dark colored vegetable stock which led to a darker soup.
- Using an immersion blender is optional but I recommend it. I blend it to make it creamy but still leave plenty of chunks of potatoes and cabbage. You can also use a blender or food processor to carefully blend in batches. You can also choose to not use a blender and leave it chunky.
Recipe and Storage FAQs
You can use any kind you have on hand. I used russets but Yukon golds or red potatoes work great too!
I definitely recommend peeling the potatoes, especially if you’re going to use an immersion blender.
Yes, olive oil can be substituted in this soup.
Yes! Use 1-2 cloves garlic in it's place. Sauté the minced garlic with the leeks and cabbage.
Once cooled, serve leftover soup in an airtight container in the fridge. Use within 4 days for best results.
More Veggie Soups
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Recipe
Irish Colcannon Soup Recipe
Ingredients
- 3 tablespoon butter (regular or non-dairy)
- 2 leeks, thinly sliced white and light green parts only
- 3 cups chopped cabbage
- 2 tablespoon flour (can use gluten-free flour)
- 4 potatoes, peeled and cubed
- 5 cups vegetable broth
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- ½ cup milk (regular or non-dairy)
Instructions
- In a large pot, melt the butter over medium heat. Add the leeks and cabbage and cook for about 5 minutes, stirring occasionally.
- Add the flour and cook for 1 minute, stirring constantly.
- Stir in the chopped potatoes, vegetable broth, salt, pepper, and garlic. Bring to a boil, lower the heat, and simmer for 20 minutes.
- Stir in the milk and taste for seasoning. Use an immersion blender for a creamier texture.
- Once cooled, store leftover soup in an airtight container in the fridge for up to 4 days.
Equipment
- Large soup pot
- Cutting board
- Immersion blender
Notes
- The type of broth you use will affect the color of the finished soup. I used a dark colored vegetable stock which led to a darker soup.
- Do not use coconut milk for your non-dairy milk. The coconut flavor does not work in this soup.
- Using an immersion blender is optional but I recommend it. I blend it to make it creamy but still leave plenty of chunks of potatoes and cabbage. You can also use a blender to blend in batches.
Jen says
While I always make this on St. Patrick's Day, it's also just a tasty soup to eat in the fall and winter. I usually make some fresh biscuits to go with it. So delicious!