Sunday, March 08, 2020

Colcannon Soup

Classic colcannon flavors of cabbage, cheddar, and potatoes in a tasty soup!

We enjoy our weekly soup nights and have begun to run out of new soup recipes to try, so it's always nice to find something different. I was somewhat aware of colcannon because I've made colcannon mashed potatoes before and loved them so dang much. I don't really get to make a lot of foods with cabbage or leeks, so I really was excited and looking forward to this one and was not disappointed at all. It's also made in one pot and takes less than 30 minutes.

What you need:
  • 8 oz. bacon, cut into bite-size pieces
  • 1 yellow onion, diced
  • 2 large leeks, sliced
  • 2 green onions, divided into greens and whites, chopped
  • 3 cloves minced garlic
  • 1 tsp. fresh chopped thyme
  • 6 cups chicken broth
  • 1/2 cup heavy cream
  • 2 lb. potatoes, cut into bite-size pieces
  • 1/2 cup carrots, shredded
  • 4 cups cabbage, shredded
  • Salt and pepper to taste 
  • Sharp white cheddar for serving
  1. Cook bacon in a large stockpot over medium high heat. Remove to a paper towel lined plate and discard all but 2 Tbsp. bacon grease from pot.
  2. Add onions, leeks, and white parts of green onions to the stockpot and cook for about 5 minutes.
  3. Add garlic and thyme and cook for 1 minute.
  4. Add chicken broth, heavy cream, potatoes, carrots, cabbage, and cooked bacon.
  5. Bring to a boil and then reduce heat and simmer for about 10 minutes or until potatoes are fork tender.
  6. Season with salt and pepper and serve topped with green part of green onions.
Recipe from Closet Cooking

Speaking of the mashed potatoes, I have this Irish Colcannon recipe saved from Culinary Ginger and I think it will be an immediate keeper. The last soup I shared with cabbage was this Egg Roll Soup which I highly recommend - none of the painstaking rolling of each wrapper but all the flavors!

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