There’s something magical about how a few humble ingredients—potatoes, cabbage, butter, and milk—can come together to create pure comfort. Irish Colcannon Soup takes the beloved Irish side dish and turns it into a soul-warming, creamy soup that feels like home with every spoonful.
It’s rustic yet elegant, simple yet full of flavor, and perfect for chilly days when all you crave is something warm, hearty, and familiar.
Table of Contents
Why you’ll love this Irish Colcannon Soup
This soup brings all the best parts of Irish comfort food into one creamy pot.
- Made with simple, wholesome ingredients
- Silky, buttery texture with earthy cabbage flavor
- Perfect for cozy dinners or St. Patrick’s Day gatherings
- Vegetarian-friendly and easy to adapt for vegan diets
- Ready in under 40 minutes
- Great for meal prep and leftovers
I first made this recipe after a trip to Ireland, where I discovered colcannon served alongside roasted lamb in a small pub tucked in the countryside. When I came home, I reimagined it as a soup—creamy, smooth, and bursting with nostalgia. Now it’s one of my favorite dishes to make when I need a warm, comforting meal that reminds me of simpler times.
If hearty, potato-based soups make your heart happy, you’ll also enjoy my German Potato Soup, another comforting classic that warms you from the inside out.
Ingredients you’ll need For Irish Colcannon Soup
Each ingredient in this soup plays a key role in creating the rich, creamy, Irish-inspired flavor.
Main Ingredients
- 2 tablespoons butter – for a rich, golden base
- 1 small onion, diced – adds natural sweetness
- 2 cloves garlic, minced – deepens the flavor
- 4 cups green cabbage, shredded – adds texture and a rustic feel
- 4 cups russet potatoes, peeled and diced – makes the soup creamy and hearty
- 4 cups chicken or vegetable broth – for depth and balance
- 1 cup whole milk or cream – creates a velvety finish
- ½ teaspoon salt – enhances all the flavors
- ¼ teaspoon black pepper – adds warmth and mild spice
- ¼ teaspoon ground nutmeg – subtle but essential for a cozy note
- 2 green onions, sliced – for garnish and freshness
- Fresh parsley – adds color and a clean finish
Optional add-ons or substitutes
- Use Yukon gold potatoes for a buttery flavor and golden color
- Replace butter with olive oil and milk with oat or almond milk for a vegan version
- Add leeks for an extra layer of sweetness
- Stir in crispy bacon bits or vegan bacon for crunch
- Top with shredded cheddar or Irish cheese for richness
If you love greens in your soups, my Portuguese Kale Soup offers another cozy way to enjoy hearty vegetables in a rich, savory broth.
Step-by-step instructions Irish Colcannon Soup
This recipe keeps the soul of Irish colcannon alive while transforming it into a spoonable bowl of comfort.
- Sauté the aromatics. In a large pot, melt the butter over medium heat. Add the diced onion and cook for 3–4 minutes until translucent. Add garlic and cook for 1 more minute until fragrant.
- Add cabbage. Stir in the shredded cabbage and cook for 5 minutes until it begins to soften.
- Add potatoes and broth. Add diced potatoes, salt, pepper, and nutmeg. Pour in the broth and bring to a boil. Reduce heat and simmer for 15–20 minutes until potatoes are tender.
- Blend to creamy perfection. Remove from heat and blend the soup using an immersion blender (or carefully in a countertop blender) until smooth. For a rustic texture, leave some chunks of potato and cabbage.
- Add milk and finish. Return to low heat and stir in milk or cream. Warm gently—don’t let it boil. Adjust seasoning with more salt and pepper if needed.
- Serve. Ladle into bowls and top with sliced green onions, fresh parsley, or a drizzle of melted butter.
Quick reminders:
- Don’t overblend if you prefer a bit of texture.
- Use low heat when adding milk to prevent curdling.
- Add more broth for a thinner soup or less for a thicker consistency.
- Nutmeg is subtle—don’t skip it; it ties everything together.
For an extra comforting winter meal, pair this with my Winter Warmer Soup, a cozy mix of root vegetables and herbs perfect for cold nights.
Expert tips for success
- Use starchy potatoes like russets for the creamiest soup.
- Add a pat of butter right before serving for richness.
- Use savoy cabbage for a softer, sweeter result.
- A sprinkle of shredded cheese on top adds extra indulgence.
- For a vegan option, substitute coconut cream or oat milk.
- Let the soup rest for 5–10 minutes before serving to thicken naturally.
- A squeeze of lemon just before serving can brighten the flavor beautifully.
If you enjoy traditional Irish-inspired dishes, try my Dublin Coddle—it’s another rustic, stick-to-your-ribs classic that celebrates simple, hearty flavors.
Serving suggestions
This soup is pure comfort but pairs wonderfully with a few sides for a full meal.
- Serve with Irish soda bread or crusty baguette for dipping
- Add a side salad with mustard vinaigrette
- Garnish with chopped scallions or parsley
- Sprinkle with shredded cheese or crispy onions
- Pair with roasted carrots or parsnips for a complete Irish-inspired dinner
It’s cozy enough for family dinners but elegant enough for guests.
Storing and reheating
Irish Colcannon Soup stores and reheats beautifully, making it perfect for meal prep.
How to store it
- Let soup cool completely before storing
- Store in an airtight container for up to 4 days in the fridge
- Freeze for up to 2 months (leave out milk if freezing; add it when reheating)
- Label containers for easy meal planning
How to reheat it
- Reheat slowly over low heat on the stovetop
- Stir in a splash of broth or milk if it thickens
- Avoid boiling—gentle heat keeps the creamy texture
- Microwave in 30-second bursts, stirring each time
This soup tastes even better the next day as the flavors deepen.
Nutrition facts (per serving)
- Calories: 295
- Protein: 6g
- Carbohydrates: 40g
- Fat: 12g
- Saturated Fat: 7g
- Fiber: 6g
- Sugar: 5g
- Cholesterol: 30mg
- Sodium: 620mg
- Potassium: 780mg
Frequently asked questions
Can I make this soup vegan?
Yes—use olive oil instead of butter and oat or almond milk instead of dairy.
Can I use red cabbage instead of green?
You can, though it will change the color slightly. Green cabbage gives a classic look and mild flavor.
How do I thicken the soup naturally?
Simply simmer uncovered for a few minutes longer, or blend a few extra chunks of potato.
Final thoughts
This Irish Colcannon Soup captures everything comforting about traditional Irish cooking—simple, hearty, and filled with love. It’s a bowl of warmth and nostalgia, bringing together creamy potatoes, buttery cabbage, and soft herbs into something that feels both familiar and special.
- Simple ingredients, big Irish flavor
- Creamy texture with wholesome roots
- Perfect comfort food for any season
Irish Colcannon Soup
Ingredients
Equipment
Method
- In a large pot, melt butter over medium heat. Add diced onion and cook 3–4 minutes until translucent. Add minced garlic and cook 1 minute until fragrant.
- Stir in shredded cabbage and cook 5 minutes until it begins to soften.
- Add diced potatoes, broth, salt, pepper, and nutmeg. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
- Remove from heat and blend the soup using an immersion blender until smooth, or leave a few chunks for a rustic texture.
- Return to low heat and stir in milk or cream. Warm gently without boiling. Adjust seasoning with additional salt and pepper if needed.
- Ladle into bowls and top with sliced green onions and fresh parsley. Drizzle with melted butter if desired.
Nutrition
Notes
- For vegan versions, replace butter with olive oil and milk with oat or almond milk.
- Do not boil the soup after adding milk to keep the texture smooth.
- Adjust thickness with additional broth.
