Wednesday, February 25, 2015

Colcannon Potato Soup

This soup is the perfect thing on a cold winter day. I suggest you go and make it right now. You can thank me later. 

Colcannon Potato Soup Recipe

  • Prep time: 20 minutes
  • Cook time: 50 minutes
  • Yield: Serves 6 to 8
  • slightly adapted from this recipe


  • 3 Tbsp butter
  • 2 cups sliced leeks (green and white parts only)
  • 2 cups sliced and chopped green cabbage
  • 2 cups sliced and chopped kale
  • 4 cups peeled and diced Russet potatoes (about 3 pounds, 3/4-inch dice)
  • 6 cups water
  • 1 Tablespoon better than bullion veggie bullion
  • 2 bay leaves
  • 1/3 cup sour cream
  • 4 green onions, thinly sliced


1 Melt butter in a large, heavy bottomed soup pot on medium heat. Add the sliced leeks, cabbage, and kale, toss to coat with the butter. Lower the heat to low, cover and gently cook until the greens are wilted, about 12 to 15 minutes.

2 Add the diced potatoes to the pot, along with the water, bullion, and bay leaves. Increase heat to bring to a simmer. Reduce heat to maintain a simmer, and cook until the potatoes are softened and falling apart, about 15 to 20 minutes.

3 Remove from heat. Swirl in the pepper, sour cream, and sliced green onions. Taste and add more salt and pepper to taste.

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