Irish Colcannon Soup

Recipe by kelly in TO
READY IN: 35mins


  • 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 1/4 cups vegetable stock
  • 23
    cup creamy milk
  • 14 12
  • 1 12
    ounces butter


  • 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.
  • 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.
  • 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.
  • Remove from heat.
  • 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.