Colcannon Soup Recipe

Name: Colcannon Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slices bacon, cut into 1/2 inch pieces; 1 medium onion, finely chopped; 1 lb leek, halved lengthwise, sliced thin, and rinsed well (white and light green portion only); 4 cups chopped green cabbage (about 1/2 medium head); 2 minced cloves garlic; 2 tablespoons all purpose flour; 1/2 cup dry white wine; 4 cups chicken stock; 12 ounces cubed red potatoes; 1/2 cup heavy cream; salt and pepper

Servings: persons

3 slices bacon, cut into 1/2 inch pieces
1 medium onion, finely chopped
1 lb leek, halved lengthwise, sliced thin, and rinsed well (white and light green portion only)
4 cups chopped green cabbage (about 1/2 medium head)
2 minced cloves garlic
2 tablespoons all purpose flour
1/2 cup dry white wine
4 cups chicken stock
12 ounces cubed red potatoes
1/2 cup heavy cream
salt and pepper

1
In a large stockpot fry bacon until crisp and the fat is rendered, about 5 to 7 minutes. Remove cooked bacon to paper towel lined plate and let cool.
2
Add onion, leeks and cabbage to the pan with the bacon fat. Stir to coat with bacon fat. Cook over medium heat, stirring occasionally until the vegetables are tender, about 10 minutes. Add garlic and cook for 30 seconds. Stir in flour and cook for about 1 minute.
3
Add wine, scraping up any browned bits, and simmer 2 minutes until mixture begins to thicken. Add potatoes and chicken stock and bring to a boil. Reduce heat and simmer for about 15 minutes or until potatoes are tender.
4
Remove from heat and stir in the heavy cream. Crumble cooled bacon and add to soup. Season with salt and pepper.

796

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 slices bacon, cut into 1/2 inch pieces, 1 medium onion, finely chopped, 1 lb leek, halved lengthwise, sliced thin, and rinsed well (white and light green portion only), 4 cups chopped green cabbage (about 1/2 medium head), 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.

That's it — enjoy your meal!

Colcannon Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions