Irish Colcannon Soup Recipe
Perfect for St. Patrick's Day, this hearty soup is full of potatoes, cabbage, and delicious flavor.
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Servings: 6 servings
Calories: 219kcal
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.
Nutrition
Calories: 219kcal | Carbohydrates: 37g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 1051mg | Potassium: 750mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1157IU | Vitamin C: 44mg | Calcium: 76mg | Iron: 2mg
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https://theleafytable.com/irish-colcannon-soup/