Creamy Colcannon Soup
Warm and creamy colcannon soup combines traditional Irish flavors with healthy vegetables for a comforting dinner perfect for chilly nights.
Ingredients
Main Ingredients
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 leeks, sliced
- 2 cups chopped cabbage
- 4 cups vegetable broth Use homemade for richer flavor.
- 1 cup heavy cream For a vegan version, substitute with coconut milk.
- 2 tablespoons butter Can be replaced with olive oil for vegan version.
- to taste Salt and pepper
- for garnish Chopped green onions
Instructions
Preparation
- In a large pot, melt the butter over medium heat. Add the leeks and onion, and sauté until softened.
- Add the diced potatoes and cabbage, stirring to combine.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to blend the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with chopped green onions.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding broth if needed. This soup freezes well for up to 3 months. Cool completely before freezing.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 8gSodium: 800mgFiber: 5gSugar: 2g