Colcannon Soup (aka Irish Potato and Cabbage Soup with Bacon)
As the leaves turn golden and a crispness fills the air, I find myself craving warm, hearty meals that wrap me in comfort like a beloved blanket. That’s when memories of my grandmother’s Irish Potato and Cabbage Soup come flooding back. This creamy, savory delight—brimming with tender potatoes, crisp turkey bacon, and vibrant cabbage—invites you to gather around the table, share stories, and create lasting memories. Perfect for an easy weeknight dinner or a cozy weekend feast, this Colcannon Soup is a dish your family will cherish for years to come.
This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Creamy Comfort in a Bowl: With every spoonful, this soup offers a luscious creaminess that lingers in your heart.
- Simple Ingredients: Made with easy-to-find ingredients, you’ll whip this together without a fuss!
- Perfect for Any Occasion: Whether it’s a chilly evening or a festive gathering, this soup caters to all.
- Family-Friendly: The delightful flavors and textures make it a hit, even with the pickiest eaters in your home.
- Quick and Easy: Ready in just about 30 minutes, it’s a lifesaver for busy weeknights!
- Properly Heartfelt: The combination of the bacon, leeks, and potatoes creates layers of flavor that will warm your soul.
What You’ll Need
Gather These Simple Ingredients:
- 8 ounces turkey bacon, cut into 1-inch slices
- 1 onion, diced
- 2 large leeks, sliced
- 2 green onions, sliced and divided
- 3 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 6 cups chicken broth
- 1/2 cup heavy/whipping cream
- 2 pounds potatoes, cut into bite-sized pieces
- 4 cups cabbage, shredded
- Salt and pepper to taste
Let’s Make It Together
Step-by-Step Instructions:
In a large saucepan over medium heat, cook the turkey bacon until it’s crispy. Once done, set it aside on a paper towel to drain, but reserve 2 tablespoons of the flavorful grease in the pan.
Add the diced onion and sliced leeks along with the white parts of the green onions to the pan. Sauté over medium-high heat, stirring frequently until they become tender, about 5 minutes.
Stir in the chopped garlic and thyme, cooking until fragrant, which should take about another minute. There’s nothing quite like the aroma of garlic wafting through your kitchen!
Pour in the chicken broth and the creamy heavy cream. Add the bite-sized potatoes, shredded cabbage, and the fried turkey bacon pieces back into the pot. Stir everything together for a delicious medley.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer until the potatoes are tender, which should take about 10 minutes.
Season generously with salt and pepper to taste, then stir in the green parts of the green onions for a fresh finish.
For a heartier texture, use an immersion blender to puree some of the soup, thickening the broth to your liking. Serve this hearty concoction with a side of fresh-baked potato bread—because who can resist that?
Variations & Creative Twists
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a zesty twist that will awaken your taste buds!
- Green Goodness: Toss in some fresh spinach or kale for an additional nutrient boost and beautiful color.
- Comforting Cheese: Top your soup with shredded cheddar or crumbled feta to create a rich, indulgent experience.
- Vegetable Medley: Incorporate other vegetables like diced carrots or celery to add depth and sweetness to the flavor profile.
Chef Emma’s Helpful Tips
- Make-Ahead: This soup can be made in advance and frozen. Just remember to leave out the heavy cream if you plan to freeze it, then add it when you reheat!
- Ingredient Swaps: If you’re looking for a lighter option, feel free to swap the heavy cream for coconut milk, giving it a delightful tropical twist!
- Storage Suggestions: Leftovers will keep in the fridge for about 4 days. Just make sure to store them in an airtight container to maintain freshness.
- Slicing Tips: For evenly sliced leeks, cut them lengthwise first and then into half-moons for consistent cooking.
Nutrition Information per Serving
- Serving Size: 1 bowl
- Calories: 380
- Carbs: 45g
- Sugar: 4g
- Fat: 18g
- Protein: 10g
- Sodium: 680mg
Frequently Asked Questions
Can I make this ahead?
Yes! It’s a great make-ahead meal. Just allow it to cool, then store in the fridge or freeze it for later.
Can I use different ingredients?
Absolutely! Feel free to experiment with other veggies or swap out turkey bacon for a vegetarian option.
How do I store leftovers?
Store your leftover Colcannon Soup in an airtight container in the fridge for about 4 days.
How long does it last?
Kept properly, this soup will last for about 3-4 days in the fridge or about three months in the freezer.
Final Thoughts
This Colcannon Soup isn’t just a recipe; it’s a hug in a bowl. Each spoonful evokes a sense of nostalgia and warmth, reminding us of home and togetherness. Whether you’re sharing it with family or savoring it alone with a book, this comforting dish is sure to bring joy to your heart and soul. Save this Colcannon Soup (aka Irish Potato and Cabbage Soup with Bacon) to your cozy recipes board so it’s ready when you need a comforting treat!
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Colcannon Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A creamy and savory Irish Potato and Cabbage Soup with bacon, perfect for chilly evenings and cozy gatherings.
Ingredients
- 8 ounces turkey bacon, cut into 1-inch slices
- 1 onion, diced
- 2 large leeks, sliced
- 2 green onions, sliced and divided
- 3 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 6 cups chicken broth
- 1/2 cup heavy/whipping cream
- 2 pounds potatoes, cut into bite-sized pieces
- 4 cups cabbage, shredded
- Salt and pepper to taste
Instructions
- Cook the turkey bacon in a large saucepan over medium heat until crispy. Set aside on a paper towel, reserving 2 tablespoons of grease.
- Add the diced onion and sliced leeks along with the white parts of the green onions to the pan. Sauté until tender, about 5 minutes.
- Stir in the chopped garlic and thyme, cooking until fragrant, about 1 minute.
- Pour in the chicken broth and heavy cream. Add the potatoes, cabbage, and turkey bacon pieces back into the pot. Stir together.
- Bring to a gentle boil, then reduce the heat and let it simmer until potatoes are tender, about 10 minutes.
- Season with salt and pepper, then stir in the green parts of the green onions.
- For a heartier texture, use an immersion blender to puree some soup, thickening to your liking. Serve with potato bread.
Notes
This soup can be made in advance and frozen. Leave out the heavy cream if freezing, then add it when you reheat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg
