Colcannon Soup

Nutriscore Rating: 63/100

Warm, hearty, and brimming with Irish charm, Colcannon Soup is a luscious twist on the traditional colcannon dish. This creamy potato and kale soup is elevated with the delicate sweetness of sautéed leeks, the richness of heavy cream, and the earthy aroma of garlic. A partial blend ensures a velvety texture while retaining satisfying chunks of tender potato in every spoonful. Wilted kale and fresh scallions add vibrant color and a hint of freshness, while optional crumbled bacon provides a savory, crispy finish. Perfect for cozy evenings, this one-pot wonder is ready in just 50 minutes and pairs beautifully with crusty soda bread for a complete, soul-soothing meal.

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

11 items

• 4 tablespoons unsalted butter
• 2 medium leeks (white and light green parts only, sliced thinly)
• 3 cloves garlic cloves (minced)
• 4 medium russet potatoes (peeled and diced into 1-inch cubes)
• 6 cups vegetable broth (or chicken broth)
• 1.5 cups heavy cream
• 4 cups kale (stems removed and roughly chopped)
• 3 stalks scallions (thinly sliced)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 slices optional cooked bacon (crumbled for garnish)

📝 Instructions

8 steps

1. In a large pot or Dutch oven, melt the butter over medium heat.

2. Add the sliced leeks and garlic to the pot, sautéing until the leeks are soft and fragrant, about 5 minutes.

3. Stir in the diced potatoes and pour in the vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 20 minutes.

4. Using an immersion blender, blend about half of the soup directly in the pot, leaving some chunks of potato for texture. Alternatively, transfer half the soup to a countertop blender, blend until smooth, and return it to the pot.

5. Stir in the heavy cream, chopped kale, and scallions. Simmer for an additional 5-7 minutes until the kale is wilted and tender.

6. Season the soup with salt and black pepper to taste.

7. Ladle the Colcannon Soup into bowls and, if desired, top with crumbled cooked bacon for added flavor and crunch.

8. Serve hot with crusty bread or soda bread on the side.

Nutrition Facts

1 serving (522.8g)

Calories		446
% Daily Value*
Total Fat		30.8 g	40%
	Saturated Fat	17.8 g	89%
	Polyunsaturated Fat	0.0 g
Cholesterol		87 mg	29%
Sodium		1182 mg	51%
Total Carbohydrate		32.9 g	12%
	Dietary Fiber	3.7 g	13%
	Total Sugars	4.2 g
Protein		7.8 g	16%
Vitamin D		0.1 mcg	1%
Calcium		128 mg	10%
Iron		2.6 mg	15%
Potassium		916 mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1669 cal (63.2%%)

Protein: 182 cal (6.9%%)

Carbs: 791 cal (29.9%%)