Can I make this soup vegetarian?

Absolutely! It's already vegetarian if you use vegetable stock. Just make sure your stock doesn't contain hidden animal products if that's a concern.

My soup is too thick. What should I do?

Simply add more warm stock or milk, a little at a time, until you reach your desired consistency. Remember that the soup will continue to thicken as it cools.

Can I make this soup with leftover mashed potatoes?

Yes! If you have leftover mashed potatoes, you can add them after cooking the cabbage. Use about 3 cups of mashed potatoes and reduce the vegetable stock to 4 cups. You'll still blend everything together before adding the milk.

I don't have an immersion blender. What else can I use?

A regular blender or food processor works well. Just be careful when blending hot liquids: work in batches, filling the blender only halfway, and hold the lid down with a kitchen towel to prevent hot soup from escaping.

Irish Colcannon Soup Recipe

Name: Irish Colcannon Soup Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Irish
Ingredients: 1 large onion, peeled & diced (2 cups); 1/2 lb chopped cabbage; 4 medium starchy potatoes (1 1/2 lb), peeled & chopped; 3 tablespoons salted butter; 1 1/2 cups whole milk or half & half; 5 cups vegetable stock; 1/4 teaspoon black pepper; Salt, to taste

This hearty Irish Colcannon Soup transforms the classic Irish potato and cabbage dish into a comforting, velvety soup that warms you from the inside out. With just a handful of humble ingredients, you’ll create a rich, creamy bowl of goodness that captures all the flavors of traditional colcannon in a soul-satisfying soup perfect for chilly evenings or whenever you crave something truly comforting.

Why You’ll Love This Recipe

Comforting Simplicity: There’s something magical about transforming basic ingredients like potatoes, cabbage, and onions into something so deeply satisfying. This soup feels like a warm hug in a bowl.
Budget-Friendly: Made with inexpensive, everyday ingredients that won’t break the bank but deliver maximum flavor and comfort.
Quick Prep: Despite its rich flavor, this soup requires minimal hands-on time—just some chopping before the pot does most of the work.
Versatile Texture: You control the consistency—blend it completely smooth or leave it slightly chunky for a more rustic feel.
Perfect for Meal Prep: This soup actually improves with time as the flavors meld, making it ideal for making ahead.

Ingredients You’ll Need

Butter: Creates a rich foundation and adds that signature golden flavor that makes Irish cooking so comforting. Use salted butter for extra flavor.
Onion: Provides a sweet aromatic base for the soup. Take the time to cook it until soft and translucent for the best flavor.
Cabbage: The star of colcannon! It adds texture and a subtle sweetness when cooked down. Green cabbage works best here.
Potatoes: Starchy varieties like Russets or Yukon Golds give the soup its creamy body without adding actual cream. They break down beautifully when blended.
Vegetable Stock: Forms the savory backbone of the soup. Choose a good quality stock for the best flavor.
Milk or Half & Half: Adds creaminess and richness. Half & half makes it extra luxurious, but whole milk works wonderfully too.
Black Pepper: Adds a gentle warmth and depth that complements the other ingredients perfectly.
Salt: Essential for bringing out all the flavors. Add it gradually and taste as you go.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Add Some Green

Stir in 2 cups of chopped kale or spinach during the last 5 minutes of cooking for extra nutrients and color—this makes it even more like traditional colcannon.

Bacon Lover’s Version

Cook 4-6 slices of bacon until crisp, then remove and crumble. Use the bacon fat to sauté your onions, then sprinkle the crispy bacon on top of each bowl before serving.

Leek Substitution

Replace the onion with 2 large leeks (white and light green parts only) for an even more authentic Irish flavor profile.

Cheesy Upgrade

Stir in 1 cup of shredded Irish cheddar or Dubliner cheese after blending but before adding the milk, allowing it to melt into the soup for a richer version.

How to Make Irish Colcannon Soup

Step 1: Create the Flavor Base

In a large pot, melt the butter over medium heat. Add the diced onion and cook for 5-7 minutes until soft and translucent but not browned. This slow cooking process releases the onion’s natural sweetness.

Step 2: Cook the Cabbage

Add the chopped cabbage to the pot and continue cooking for about 5-7 minutes, stirring occasionally, until the cabbage wilts and starts to become tender. The cabbage will reduce in volume significantly.

Step 3: Add Potatoes and Simmer

Add the chopped potatoes, vegetable stock, and black pepper to the pot. Bring everything to a gentle simmer, then reduce the heat to maintain that simmer. Cover partially and cook for about 20 minutes, or until the potatoes are completely tender when pierced with a fork.

Step 4: Blend the Soup

Using an immersion blender, carefully blend the hot soup directly in the pot until it reaches your desired consistency. Aim for thick and creamy with some texture remaining—this isn’t meant to be perfectly smooth. If you don’t have an immersion blender, transfer portions to a standard blender and return to the pot.

Step 5: Finish with Milk

Stir in the milk or half & half and return the soup to a gentle simmer. Be careful not to let it boil, which can cause the milk to separate. Taste and adjust seasonings, adding salt as needed.

Step 6: Serve

Ladle the hot soup into bowls and serve immediately, preferably with a slice of fresh Irish soda bread for the full experience.

Pro Tips for Making the Recipe

Potato Size Matters: Cut potatoes into evenly sized chunks (about 1-inch pieces) so they cook at the same rate.
Don’t Skip the Butter: It might be tempting to reduce the butter, but it adds essential richness. Irish cooking celebrates butter!
Gentle Simmering: Keep the heat moderate throughout cooking—aggressive boiling can make potatoes break down too much and turn soup cloudy.
Texture Control: For a chunkier soup, reserve some of the potato and cabbage pieces before blending, then stir them back in afterward.
Season at the End: Potatoes absorb salt while cooking, so final seasoning should happen after blending when you can truly taste the finished product.

How to Serve

This soup shines as the star of a simple meal, but here are some perfect pairings:

Traditional Irish Pairing

Serve with a thick slice of freshly baked Irish soda bread slathered with good Irish butter. The bread is perfect for dipping into the creamy soup.

Garnish Options

Top each bowl with a sprinkle of snipped chives, crispy bacon bits, or a small pat of butter melting into the hot soup.

Make It a Meal

For a heartier dinner, serve smaller portions of the soup alongside a simple green salad and cold sliced ham or corned beef.

Make Ahead and Storage

Storing Leftovers

This soup actually improves with time! Store in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop and meld beautifully.

Freezing

Freeze portions in freezer-safe containers for up to 3 months. The texture might change slightly after freezing due to the potatoes, but the flavor remains excellent.

Note: If you plan to freeze, consider using whole milk rather than half & half, as higher fat dairy can sometimes separate when frozen and reheated.

Reheating

Warm gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of milk or stock if the soup has thickened too much during storage.

FAQs

Can I make this soup vegetarian?

Absolutely! It’s already vegetarian if you use vegetable stock. Just make sure your stock doesn’t contain hidden animal products if that’s a concern.
My soup is too thick. What should I do?

Simply add more warm stock or milk, a little at a time, until you reach your desired consistency. Remember that the soup will continue to thicken as it cools.
Can I make this soup with leftover mashed potatoes?

Yes! If you have leftover mashed potatoes, you can add them after cooking the cabbage. Use about 3 cups of mashed potatoes and reduce the vegetable stock to 4 cups. You’ll still blend everything together before adding the milk.
I don’t have an immersion blender. What else can I use?

A regular blender or food processor works well. Just be careful when blending hot liquids: work in batches, filling the blender only halfway, and hold the lid down with a kitchen towel to prevent hot soup from escaping.

Final Thoughts

This Irish Colcannon Soup transforms humble ingredients into something truly special. It’s comfort food at its finest—simple, satisfying, and full of flavor. Whether you’re celebrating St. Patrick’s Day or just looking for a cozy meal on a chilly evening, this soup delivers warmth and comfort in every spoonful. Give it a try, and I bet it will become a regular in your soup rotation!