Colcannon Soup

This hearty Colcannon Soup captures the essence of traditional Irish comfort food in a bowl. It features a rich blend of creamy potatoes, sweet leeks, and earthy cabbage, softened by a splash of milk and butter. The texture is velvety yet substantial, thanks to partially mashed potatoes that thicken the broth naturally. It&# 226;ÂÂs the perfect warming meal for chilly evenings or a cozy weekend dinner. Simple to prepare with pantry staples, this vegetarian soup offers a nostalgic, home-style flavor that feels both nourishing and indulgent without being overly heavy.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Irish

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 202.0

Dietary: Gluten-free

Description

This hearty Colcannon Soup captures the essence of traditional Irish comfort food in a bowl. It features a rich blend of creamy potatoes, sweet leeks, and earthy cabbage, softened by a splash of milk and butter. The texture is velvety yet substantial, thanks to partially mashed potatoes that thicken the broth naturally. It&# 226;ÂÂs the perfect warming meal for chilly evenings or a cozy weekend dinner. Simple to prepare with pantry staples, this vegetarian soup offers a nostalgic, home-style flavor that feels both nourishing and indulgent without being overly heavy.

Ingredients

2 tablespoon Butter
2 Leeks, trimmed and chopped
4 cup Diced cabbage
3 Baking Potatoes, peeled and
4 cup Chicken stock
1 cup Milk
Salt and pepper to taste
6 Green onions, sliced

Directions

1
Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat.
2
Add the chopped leeks and cook gently, stirring occasionally, until they are soft and wilted but not browned, about 5 minutes.
3
Stir in the diced cabbage and cook for another 3-4 minutes until it begins to soften.
4
Add the peeled and diced potatoes to the pot, mixing them well with the leeks and cabbage.
5
Pour in the chicken stock, ensuring the vegetables are mostly submerged.
6
Bring the mixture to a boil, then reduce the heat to low and cover.
7
Simmer gently for 20 minutes, or until the potatoes are very tender and easily pierced with a fork.
8
Using a potato masher, gently mash some of the potatoes directly in the pot to thicken the soup and create a creamy texture.
9
Stir in the milk and heat through for 1-2 minutes, being careful not to boil vigorously.
10
Season generously with salt and black pepper to taste.
11
Stir in the sliced green onions and cook for 1 minute more just to warm them through.
12
Ladle into bowls and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 202.0kcal

% Daily Value *
Total Fat 6.4g10%
Saturated Fat 3.8g19%
Cholesterol 16.1mg6%
Sodium 115.9mg5%
Total Carbohydrate 33.7g12%
Dietary Fiber 8.6g35%
Sugars 10.8g
Protein 5.5g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: colcannon, irish soup, cabbage, potatoes, leeks, vegetarian, comfort food, green onions, creamy soup, winter meal, dairy, butternut, simmered, mashed potatoes, stock, milk, easy dinner, rustic

Read it online: https://www.chefs-mate.com/recipe/colcannon-soup/