Colcannon Soup Recipe

Name: Colcannon Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; 2 cups shredded cabbage; 1 1/2 lbs boiling potatoes, peeled and cut into 1 inch pieces; 1 lb leek, washed and chopped (white and pale green parts only); 5 cups chicken stock (preferably homemade); salt; white pepper; 1 pinch ground nutmeg; 1 1/4 cups half-and-half; 3 tablespoons fresh parsley, minced

Servings: persons

4 tablespoons butter
2 cups shredded cabbage
1 1/2 lbs boiling potatoes, peeled and cut into 1 inch pieces
1 lb leek, washed and chopped (white and pale green parts only)
5 cups chicken stock (preferably homemade)
salt
white pepper
1 pinch ground nutmeg
1 1/4 cups half-and-half
3 tablespoons fresh parsley, minced

1
Melt butter in a large saucepan over medium heat. Stir in cabbage, potatoes, and leeks. Cover and cook until barely tender (about 10 minutes).
2
Add stock and bring to a boil. Cover, then reduce heat to a simmer, and cook until the vegetables are soft (about 15 minutes). Season with salt, pepper, and nutmeg.
3
Transfer mixture to a blender or food processor in batches and process until smooth (or use an immersion blender). Note: the recipe can be made ahead up to this point.
4
Return to the same saucepan and whisk in the half and half.
5
Serve hot.

730

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tablespoons butter, 2 cups shredded cabbage, 1 1/2 lbs boiling potatoes, peeled and cut into 1 inch pieces, 1 lb leek, washed and chopped (white and pale green parts only), and more.

Yes, Colcannon Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Colcannon Soup

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