Colcannon Soup

Course: Main Course

Keyword: cabbage, soup, stew, potatoes, carrots, colcannon, irish, Saint Patrick, St Patrick

Servings: Very generous servings

Calories: 217kcal

Author: www.seasaltgalleykat.com

Hearty belly-warming and Irish-inspired. What my French husband calls a ’potage’

Print Recipe

Equipment

large soup pot

Ingredients

2 tbsp olive oil
1 small onion diced
2 cloves garlic minced
1 leek green removed, 1/4” slices
2 medium carrot 1/4” slices
2 stocks celery chopped
1 small cabbage core removed, chopped
1 tsp thyme
salt and pepper to taste
4 vegetable broth
1 lb baby potatoes cut in half
1/2 cup evaporated milk *see Galley Kat Notes below
potato flakes (optional)** see Galley Kat Notes below

Instructions

Heat the oil and add onions, sauteing a couple of minutes to soften
Add garlic, leeks, and celery and saute another few minutes until they begin to take on some caramelizing.
Add cabbage and cook until it begins to wilt
Season well
Add stock and potatoes and simmer until potatoes are cooked
Stir in milk, rebalance seasonings to your taste and serve.

Notes

Galley Kat Notes

*the original recipe called for heavy cream but I subbed in evaporated milk to cut down on the calories/fat. I routinely use it in my chowders and like the rich silky result.

**stir in a couple of spoons full of flakes to thicken or if not available smash a few of the cooked potatoes with the back of a wooden spoon. Or if you prefer a thinner soup base omit the potato flakes and potato smashing altogether.

Nutrition