Friday, September 25, 2015

Colcannon Soup

I've probably already made this soup three or four times since discovering it. It's full of flavor from all the leeks and chicken broth, and feels healthy because of the kale and the cabbage, but not too healthy - the richness of potatoes and cream and butter still make it a really enjoyable soup. Proportions are a bit different from the original since I tend to use entire packages of things and this is based on the usual sizes I can get from my grocery shops.

Colcannon Soup


75g butter
600g sliced leeks
1/2 head sliced and chopped white cabbage (approx 500g)
200g sliced and chopped kale or cavolo nero
6 medium peeled and diced white potatoes
6 cups chicken stock
2 bay leaves
2 1/2 teaspoons kosher salt
1/4 teaspoon white pepper
170ml double cream
4 green onions, thinly sliced


  1. Melt butter in a large, heavy bottomed soup pot on medium heat. Add the sliced leeks, cabbage, and kale, toss to coat with the butter. Lower the heat to low, cover and gently cook until the greens are wilted, about 12 to 15 minutes.
  2. Add the diced potatoes to the pot, along with the chicken stock, bay leaves, and salt. Increase heat to bring to a simmer. Reduce heat to maintain a simmer, and cook until the potatoes are softened and falling apart, about 15 to 20 minutes.
  3. Remove from heat. Swirl in the white pepper, double cream, and sliced green onions. Taste and add more salt and pepper to taste.

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