Description
Discover how to make the best Creamy Colcannon Soup with this step-by-step easy recipe. Perfect for a cozy meal with amazing flavor!
Ingredients
- 2 tbsp unsalted butter
- 1 large onion, chopped
- 1 leek (white and light green parts), thinly sliced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1.5 lbs starchy potatoes (Russet, Maris Piper), peeled and diced
- 1/2 head green cabbage, cored and thinly sliced
- 1 cup whole milk
- 1/2 cup half-and-half or light cream
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- Pinch of freshly grated nutmeg
- Fresh chives or parsley, for garnish (optional)
Instructions
- 1. Sauté Aromatics: In a large pot or Dutch oven, melt butter over medium heat. Add onion and leek; sauté until softened, about 5-7 minutes. Stir in garlic and cook for 1 minute until fragrant.
- 2. Simmer Potatoes: Add broth and diced potatoes to the pot. Bring to a simmer, then reduce heat, cover, and cook for 10-15 minutes, or until potatoes are fork-tender.
- 3. Add Cabbage: Stir in the sliced cabbage. Continue to simmer, covered, for another 5-7 minutes, or until cabbage is tender but still vibrant.
- 4. Blend for Creaminess: Using an immersion blender, blend about two-thirds of the soup directly in the pot until smooth. Alternatively, carefully transfer portions to a regular blender and blend, then return to the pot.
- 5. Finish and Season: Return pot to low heat. Stir in milk and half-and-half. Heat gently until warmed through; do not boil. Season with salt, pepper, and nutmeg. Taste and adjust as needed.
- 6. Serve: Ladle into bowls, garnish with fresh chives or parsley if desired, and serve warm with crusty bread.
- Prep Time: 15 mins
- Cook Time: 30 mins