Description
This creamy, comforting soup is inspired by the traditional Irish dish colcannon. It combines smooth, pureed potatoes with tender cabbage, onion, and a touch of thyme for warmth and flavor. Perfect for chilly evenings or as a festive St. Patrick’s Day addition, this soup is both simple and satisfying.
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)
Instructions
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In a saucepan, add the diced potatoes, salt, pepper, vegetable broth, and water. Bring to a boil and cook for 10–15 minutes, until potatoes are fork-tender.
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While the potatoes cook, heat olive oil in a skillet over medium-low heat. Sauté the onion for 2–3 minutes, then add the sliced cabbage and thyme. Cook for about 10 minutes until tender.
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When the potatoes are done, transfer the mixture to a blender. Allow to cool slightly, then blend until smooth.
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Return the blended potato mixture to the pan with the cabbage and onion. Stir to combine.
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Add the cream and heat gently over low heat for another 5 minutes.
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Serve hot, garnished with extra pepper and thyme if desired.
Notes
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Make it vegan by using coconut cream or unsweetened plant-based milk.
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Add crispy bacon or pancetta for a meatier version.
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Stir in leeks or carrots for extra flavor depth.
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Top with shredded cheddar for a cheesy finish.
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Use leftover mashed potatoes for a quicker shortcut.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Boiling + Sautéing
- Cuisine: Irish
