Simple Colcannon Soup Recipe
Our simple, cozy version of the traditional Colcannon soup from Ireland.
Ingredients
- 8 Russet potatoes Peeled and chopped into large chunks
- 1/2 Cabbage head Washed and chopped
- 1 Yellow onion Chopped
- 2 Garlic cloves Minced
- 32 oz Chicken broth
- 6 TBSP Butter
- 1 tbsp Apple cider vinegar
- 2 Bay leaves
- Salt and pepper To taste
- Smoked sausage rounds or chopped ham OPTIONAL
Instructions
- Melt half stick of butter (4 tbsp) in large stockpot. Add onion. Cook until onions are translucent.
- Add garlic and cook one minute until fragrant.
- Add broth, potatoes, bay leaves, a palmful of salt and a pinch of pepper. Heat to a light boil. Let cook for 10 minutes over medium heat. (NOTE: I sometimes add some extra water, depending on if I want my soup to be thin or thicker like stew. The choice is yours)
- Add one tablespoon of apple cider vinegar (this cuts down on the smell of the cabbage when it boils)
- Add cabbage. Taste and add extra salt and pepper, if needed. This is also where you can add any extra herbs or spices you'd like (optional).
- Bring it back to a boil and cook for another 15 minutes until cabbage is softened and potatoes are cooked.
- If you want to add cooked meat, do so now (this is totally optional).
- Serve with a tab of butter on top. We also enjoy eating crusty bread with herb butter and dipping it into our colcannon soup.