Name: Irish Colcannon Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Irish
Ingredients: 2 potatoes, peeled and diced; ½ teaspoon salt; ½ teaspoon pepper; 1½ cups vegetable broth; 1 cup water; 1 tablespoon olive oil; 1 onion, diced; 4 cups cabbage (about ¼ of a cabbage), thinly sliced; ½ teaspoon thyme; ½ cup cream (or dairy-free alternative for vegan)

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A creamy and cozy soup inspired by the traditional Irish dish, this Colcannon Soup blends smooth, pureed potatoes with tender cabbage and a hint of thyme. It’s the perfect comfort food for a chilly evening or a festive addition to your St. Patrick’s Day table.

irish colcannon soup

Why You’ll Love This Recipe

This soup is:

Warm and satisfying, perfect for cold weather
Ready in just 35 minutes
Budget-friendly and made with simple pantry staples
A great vegetarian option (easily made vegan)
A creative take on a classic Irish side dish

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 potatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cup vegetable broth
1 cup water
1 tbsp olive oil
1 onion
4 cups cabbage (about 1/4 of a cabbage)
1/2 teaspoon thyme
1/2 cup cream

directions

Peel and dice the potatoes. Add them to a saucepan with salt, pepper, vegetable broth, and water.
Bring to a boil and cook for 10–15 minutes, until the potatoes are tender.
While the potatoes are cooking, dice the onion and thinly slice the cabbage.
When the potatoes are done, pour the mixture into a blender and set aside to cool slightly.
Reduce heat on the saucepan to medium-low and add olive oil.
Sauté the onions for 2–3 minutes, then add the cabbage and thyme. Cook for 10 minutes.
Blend the potato mixture until smooth, then return to the pan with the cabbage mixture.
Stir in the cream and heat over low heat for 5 more minutes.
Serve with an extra sprinkle of pepper and thyme.

Servings and timing

Servings: 4
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes

Variations

For a vegan version, use coconut cream or unsweetened plant-based milk.
Add crispy bacon or pancetta for a meatier version.
Stir in sautéed leeks or carrots for extra depth.
Top with shredded cheddar for a cheesy finish.
Use leftover mashed potatoes for a shortcut version.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove over low heat, stirring frequently.
Add a splash of water or broth to thin the soup if it thickens too much.
Avoid freezing if using dairy; use plant-based cream for freezer-friendly storage.

FAQs

Can I make this soup vegan?

Yes, simply replace the cream with a dairy-free alternative like coconut milk or almond cream.

Can I use frozen cabbage?

Fresh cabbage is recommended for texture, but frozen cabbage can be used if well-drained and chopped.

What potatoes work best?

Starchy varieties like Russet or Yukon Gold blend smoothly and create a creamy consistency.

Can I use milk instead of cream?

Yes, but the soup will be slightly thinner. Whole milk is best for a richer result.

How do I thicken the soup?

If needed, let it simmer uncovered for a few minutes or add a spoonful of instant mashed potatoes.

Is this soup gluten-free?

Yes, all ingredients are naturally gluten-free.

What can I serve with Colcannon Soup?

Serve with crusty bread, soda bread, or a light salad.

Can I add meat?

Yes, cooked bacon or ham pieces can be stirred in for a heartier version.

Can I prep this ahead of time?

Yes, the soup stores well and can be made a day in advance for even better flavor.

Why blend the potato mixture separately?

Blending separately ensures a smooth base, while the sautéed cabbage adds texture.

Conclusion

Colcannon Soup is a modern and comforting spin on a beloved Irish classic. It’s quick to prepare, packed with hearty vegetables, and endlessly customizable. Whether you’re embracing your Irish roots or just need a nourishing bowl of soup, this recipe is sure to satisfy..