Creamy Irish Colcannon Soup with Crispy Bacon Bits
This velvety soup blends traditional Irish colcannon with a creamy twist, crowned with crispy bacon for the ultimate soothing taste of home.
Preparation
Get these tasks done before you start cooking.
Marinating the Crispy Bacon Bits
- 1
Heat olive oil
Heat olive oil in a pan over medium heat.
- 2
Cook bacon
Add chopped bacon and cook until crispy, about 8-10 minutes.
- 3
Drain bacon
Drain and set aside on paper towels.
Preparing the Colcannon Mix
- 1
Melt butter
In a large pot, melt butter over medium heat.
- 2
Sauté aromatics
Add onion, garlic, and leeks; sauté until translucent.
Tip: Be careful not to scorch the garlic; lower the heat if necessary.
- 3
Cook greens
Stir in cabbage and kale, cook until wilted.
How to Make Creamy Irish Colcannon Soup with Crispy Bacon Bits
Total time: 1 h 33 min · Yields 4 servings
- 1
Soup Base Creation
Add stock and potatoes to the pot, bring to a simmer. Cover and cook until potatoes are tender.
- 2
Blending the Soup
Use a hand blender to blend the soup until smooth and creamy.
- 3
Finishing Touches
Stir in the colcannon mix and heavy cream, returning to a gentle simmer.
Chef's Tips
Frequently asked questions
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.
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