Colcannon Soup



Colcannon Soup

This colcannon soup recipe would go great with our St. Patrick's day menu. And of course, at our house every day is St. Patrick's day.
Note: You can change the number of people served by placing your cursor over "Servings".  The Ingredients will adjust to the new number of servings.
Course Sauces, Soups and Chowders
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 50 minutes
Servings 4 people


  • 1 1/2 cups water
  • 4 cups chicken broth
  • 3 cups baking potatoes coarsely chopped
  • 5 cups green cabbage coarsely shredded
  • 1 cup chopped onion
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup sour cream
  • 1 green onion sliced on the bias, for garnish
  • 2 rashers of bacon cooked crisp and cut as lardons for garnish.


  • Bring water and broth to a boil in a large Dutch oven.
  • Add potato; cover, reduce heat and simmer 20 minutes. Add cabbage and onion; cover and simmer 30 minutes or until tender. Remove from heat. Stir in milk.
  • Place one-third of cabbage mixture in container of an electric blender; cover and process until smooth. Spoon into a bowl.
  • Repeat procedure with remaining cabbage mixture. Return cabbage puree to pan; add salt and pepper. Cook over low heat until thoroughly heated. Ladle soup into bowls; top with sour cream and green onions and bacon.

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