How long can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, this soup improves in flavor when made a day in advance.

What substitutes work for heavy cream?

You can use half-and-half or a non-dairy alternative like coconut cream.

Can I freeze this soup?

It’s best enjoyed fresh, but you can freeze it for up to a month. Reheat gently.

Is there a vegetarian option?

Omit the bacon and use vegetable stock instead of chicken stock.

Creamy Irish Colcannon Soup with Crispy Bacon Bits

Name: Creamy Irish Colcannon Soup with Crispy Bacon Bits
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Soup
Ingredients: Unsalted butter; Onion, finely chopped; Garlic, minced; Chicken or vegetable stock; Potatoes, peeled and cubed; Green cabbage, thinly sliced; Kale, chopped; Leeks, thinly sliced; Heavy cream; Bacon, chopped; Olive oil; Salt and pepper; Fresh nutmeg

A Classic Comfort Fusion

This velvety soup blends traditional Irish colcannon with a creamy twist, crowned with crispy bacon for the ultimate soothing taste of home.

1 h 10 min
4
Easy

Ingredients

For the Soup Base

Unsalted butter

4 tbsp

Onion, finely chopped

1 medium

Garlic, minced

2 cloves

Chicken or vegetable stock

4 cups

Potatoes, peeled and cubed

4 medium

For the Colcannon Mix

Green cabbage, thinly sliced

3 cups

Kale, chopped

1 cup

Leeks, thinly sliced

1 cup

Heavy cream

1 cup

For the Crispy Bacon Bits

Bacon, chopped

200g

Olive oil

2 tbsp

For Seasoning

Salt and pepper

To taste

Fresh nutmeg

A pinch

Preparation

Marinating the Crispy Bacon Bits

Heat olive oil

Heat olive oil in a pan over medium heat.

Cook bacon

Add chopped bacon and cook until crispy, about 8-10 minutes.

Drain bacon

Drain and set aside on paper towels.

Preparing the Colcannon Mix

Melt butter

In a large pot, melt butter over medium heat.

Sauté aromatics

Add onion, garlic, and leeks; sauté until translucent.

Be careful not to scorch the garlic; lower the heat if necessary.

Cook greens

Stir in cabbage and kale, cook until wilted.

Cooking Process

Soup Base Creation

Add stock and potatoes to the pot, bring to a simmer. Cover and cook until potatoes are tender.

Blending the Soup

Use a hand blender to blend the soup until smooth and creamy.

Finishing Touches

Stir in the colcannon mix and heavy cream, returning to a gentle simmer.

Plating & Serving