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

Description

This hearty Irish Colcannon Soup features a creamy blend of potatoes, cabbage, and onions simmered in vegetable stock, then finished with milk or half & half for a rich, velvety texture. It’s a warming main-course soup that’s perfect for cozy nights or St. Patrick’s Day celebrations.

Ingredients

Units Scale

Vegetables

- 1 large onion, peeled & diced (2 cups)
- 1/2 lb chopped cabbage
- 4 medium starchy potatoes (1 1/2 lb), peeled & chopped

Dairy

- 3 tablespoons salted butter
- 1 1/2 cups whole milk or half &; half

Liquids

- 5 cups vegetable stock

Seasonings

1/4 teaspoon black pepper
Salt, to taste

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Instructions

Cook Onions and Cabbage: In a large pot, add the salted butter and diced onions. Cook over medium heat until the onions become soft and translucent. Add the chopped cabbage and continue to cook until the cabbage wilts and softens.
Add Potatoes and Simmer: Stir in the chopped potatoes, vegetable stock, and black pepper. Bring the mixture to a gentle simmer, then cook for about 20 minutes or until the potatoes are cooked through and tender.
Blend Soup: Using an immersion blender, carefully process the soup in the pot until it reaches a thick but slightly chunky consistency. If desired, use a food processor to blend the soup in batches for the same texture.
Add Milk and Serve: Return the soup to a gentle simmer and stir in the whole milk or half & half. Taste and adjust the salt if necessary. Serve hot, ideally with a side of Irish Soda Bread.

Notes

For a richer soup, use half & half in place of whole milk.
To make this soup vegan, substitute plant-based butter and milk alternatives.
Garnish with chopped chives or green onions for extra flavor.
Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 121
Sugar: 6g
Sodium: 729mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 3g
Cholesterol: 22mg