Irish Colcannon Potato Soup
Cozy Up with a Bowl of Creamy Colcannon Potato Soup
Looking for a comforting and flavorful soup to warm you from the inside out? Look no further than our Colcannon Potato Soup! This isn’t just any potato soup; it’s inspired by the classic Irish dish, Colcannon, traditionally made with mashed potatoes and cabbage or leeks. We’ve taken those comforting flavors and transformed them into a velvety smooth soup that’s perfect for a chilly evening.
This soup is surprisingly easy to make, requiring only a handful of ingredients and about 35 minutes of your time. The result? A rich, creamy, and utterly satisfying soup that will quickly become a family favorite. The subtle earthiness of the potatoes is beautifully complemented by the warmth of the seasonings and the finishing touch of fresh green onions.
What makes this Colcannon Potato Soup special?
- Irish-Inspired Flavors: We’ve captured the essence of Colcannon in a delightful soup form.
- Creamy Texture: The combination of potatoes and cream creates a luxuriously smooth consistency.
- Quick & Easy: Ready in under an hour, perfect for weeknight dinners.
- Comfort Food at its Finest: A bowl of this soup is guaranteed to warm your soul.
Serving Suggestions:
Serve your Colcannon Potato Soup with a side of crusty bread for dipping. A sprinkle of freshly chopped parsley or a swirl of cream adds a beautiful finishing touch. It also pairs wonderfully with a simple green salad.
Frequently Asked Questions:
Q: Can I use a different type of potato?
A: Russet potatoes are ideal for this soup because they create a creamy texture, but Yukon Gold potatoes would also work well.
Q: Can I make this soup ahead of time?
A: Yes! This soup can be made a day or two in advance. Store it in an airtight container in the refrigerator and reheat gently before serving.
Q: Is this soup vegetarian/vegan?
A: This recipe is vegetarian. To make it vegan, substitute the heavy cream with a plant-based cream alternative.
Q: Can I add other vegetables to the soup?
A: Absolutely! Leeks, cabbage, or kale would be delicious additions, staying true to the Colcannon roots. Add them during the simmering stage with the potatoes.
Q: What if I don’t have an immersion blender?
A: You can use a regular blender, but be careful when blending hot liquids. Blend in batches and vent the lid to prevent pressure buildup.
Colcannon Potato Soup
Ingredients
- 4 cups Russet potatoes peeled and diced
- 6 cups chicken broth
- 2 bay leaves bay leaves
- 2.5 tsp salt
- 0.25 tsp pepper
- 0.33 cup heavy cream
- 4 green onions green onions thinly sliced
Instructions
- Bring the broth, potatoes, and bay leaves to a simmer in a large pot. Cook until the potatoes are softened and falling apart, about 15-20 minutes.
- Stir in the salt, pepper, and cream.
- Use an immersion blender to puree some of the soup for a creamier texture.
- Ladle the hot soup into bowls and garnish with green onions. Serve with crusty bread.
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