Irish Colcannon Soup

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READY IN: 35mins
Recipe by kelly in TO

I love this soup, I like to serve it for quests once in a while for a change in the colder seasons. I'll usually halve the amount of butter called for and use sweet potatoes. The cabbage can also be pureed at the end to create a smoother soup if you like.

Ingredients Nutrition

  • 1 12 ounces butter
  • 14 12 ounces potatoes, peeled and diced
  • 6 12 ounces onions, diced
  • salt and pepper
  • 4 14 cups chicken stock or 4 14 cups vegetable stock
  • 23 cup creamy milk
  • 14 12 ounces savoy cabbage
  • 1 12 ounces butter


  1. Add the butter, potato and onion iton a large saucepan and stir until well coated. Season with salt and pepper. Cover and sweat on a medium heat for 6-10 minutes. Add the stock and bring to a boil, reduce heat and simmer until vegetables are soft.
  2. To make the buttered cabbage, wash and remove outer leaves, then divide the whole cabbage into 4 sections. Cut out the stalks and then cut into fine shreds across the grain.
  3. Put 3 tbsp of water into a large saucepan and bring to a boil. Add the cabbage and toss constantly over a high heat, for about 3-5 minutes. Cover for another 2 minutes and then toss again. Add more salt and pepper if needed then add the remaining 1 1/2 oz of butter.
  4. Remove from heat.
  5. Puree the potato and onion mixture in a blender and return to the pan. Add the cabbage to the soup. Thin the soup with the milk to the consistency you desire.

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