Colcannon Soup Recipe

This creamy colcannon soup is made with floury potatoes, shredded cabbage, leeks, fresh thyme, and single cream. The result is a thick, rustic soup with plenty of chunky texture, perfect as a one-bowl meal. It serves 4 generously and is ready in just 40 minutes.

I make this every autumn when the nights draw in, especially around Bonfire Night and St Patrick’s Day. The optional black pudding garnish with mustard and vinegar lifts the whole bowl and makes it feel like a proper Hairy Bikers supper.

What Is Colcannon?

Colcannon is a traditional Irish dish of mashed potatoes mixed with cabbage or kale, butter, and cream. The name comes from the Irish “cal ceannann”, meaning white-headed cabbage. It has been a staple on Irish tables for centuries, often served at Halloween with charms hidden inside.

This soup version turns the classic into a one-pot meal. The potatoes are partially blended to thicken the broth while keeping the cabbage and leeks in chunky pieces. If you enjoy potato-based soups, you might also like our leek and potato soup.

Colcannon Soup Ingredients

For the Soup:

• 25g butter
• 1 onion, diced
• 1 leek, diced
• 500g floury potatoes, diced (peeling optional)
• 3 garlic cloves, finely chopped
• ½ pointed cabbage or 200g kale, shredded
• 1 large thyme sprig
• 1 bay leaf
• 800ml vegetable or chicken stock
• 100ml single cream
• A few chives, finely snipped, to serve
• Salt and black pepper

For the Garnish (Optional):

• 1 tbsp olive oil
• 100g black or white pudding or sausage meat, crumbled
• 1 tsp mustard powder or mustard
• 2 tsp cider or sherry vinegar
• Dash of Tabasco or similar hot sauce
• Dash of Worcestershire sauce

How To Make Colcannon Soup

1. Sauté the vegetables: Heat the butter in a large saucepan over medium heat. Add the diced onion, leek, and potatoes. Stir to coat everything in butter and cook for 5–7 minutes until the onion is soft and translucent.
2. Add greens and simmer: Add the chopped garlic and shredded cabbage or kale. Stir until the leaves have wilted slightly. Add the thyme sprig, bay leaf, and stock, then season with salt and pepper.
3. Cook the soup: Bring to a boil, then reduce the heat to low. Simmer with the lid partially on for 10–15 minutes, or until all the vegetables are tender.
4. Blend and finish: Remove and discard the thyme sprig and bay leaf. Pour in the single cream and let it simmer for one more minute. Use a stick blender to give the soup a few quick pulses. The goal is to thicken the base while keeping plenty of chunky texture.
5. Prepare the garnish and serve: If making the garnish, heat the olive oil in a frying pan. Add the crumbled pudding or sausage meat and fry until browned. Stir in the mustard, vinegar, hot sauce, and Worcestershire sauce, then cook for another 2 minutes. Serve the soup piping hot, topped with snipped chives and the savoury garnish.

What Are the Best Tips for Colcannon Soup?

• Use floury potatoes: Varieties like Maris Piper or King Edward break down as they cook. They naturally thicken the soup and give it a creamy consistency without extra thickener.
• Don’t over-blend: The charm of this soup is its rustic, chunky texture. A few quick pulses with a stick blender are all you need. This breaks down some potatoes to thicken the base while leaving wholesome vegetable pieces.
• Sauté the vegetables first: Cooking the onion, leek, and potatoes in butter at the start coaxes out their natural sweetness. It builds a deep layer of flavour you would not get from simply boiling.
• Balance with the garnish: The vinegar and mustard in the optional garnish cut through the richness of the cream. It turns a simple bowl of soup into something special.
• Try a slow cooker: Add all ingredients except the cream to a slow cooker and cook on low for 6–7 hours. Stir in the cream at the end, then pulse briefly with a stick blender before serving.
• Swap the pudding for bacon: If you cannot find black or white pudding, crispy bacon lardons make a great alternative garnish. Fry them until golden and spoon over each bowl.

What Goes Well With This Soup?

This soup is a hearty meal on its own, especially with the pudding garnish. For something alongside, crusty bread or warm Irish soda bread with plenty of butter is the traditional choice.

For a lighter pairing, a simple green salad with a sharp lemon vinaigrette offers a fresh contrast. This also works well as a starter before a bigger meal, particularly on St Patrick’s Day or Bonfire Night. If you enjoy comforting soups, our chicken soup is another warming option.

How Should You Store Leftovers?

Store leftover colcannon soup in an airtight container in the fridge for up to 3 days. The soup thickens as it cools, so add a splash of stock or water when reheating on the hob.

You can freeze this soup for up to 3 months. For the best texture, freeze it before adding the cream. Let it cool completely, freeze in portions, then stir in the cream when you reheat.

Nutrition Facts

• Calories: 310 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 40mg
• Sodium: 450mg
• Total Carbohydrate: 39g
• Dietary Fibre: 7g
• Sugars: 8g
• Protein: 7g

Frequently Asked Questions

Is colcannon the same as champ? No. Colcannon uses cabbage or kale mixed into mashed potatoes, while champ uses spring onions instead.

Can I make this soup vegan? Yes. Swap the butter for olive oil, use oat cream instead of single cream, choose vegetable stock, and skip the pudding garnish.

How is colcannon soup different from leek and potato soup? Colcannon soup includes shredded cabbage or kale, which gives it a heartier texture and a distinct Irish character. Try our leek and potato soup if you prefer a smoother bowl.

Can I use kale instead of cabbage? Yes, kale works well and holds its shape better after simmering. Shred it finely so it softens evenly in the broth.

Can I make colcannon soup ahead of time? Yes, it reheats well the next day. Warm it through on the hob and add a splash of stock if it has thickened overnight.

You May Also Like:

• Hairy Bikers Leek and Potato Soup (No Cream)
• Hairy Bikers Scotch Broth Recipe
• Hairy Bikers Tomato Soup with Fresh Tomatoes

Hairy Bikers Colcannon Soup Recipe

Author: Alex Saidani Cuisine:Irish Courses:Hairy Bikers Soups & Starters

Difficulty:BeginnerPrep time: 15 minutesCook time: 25 minutesRest time: minutesTotal time: 40 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:8 £Calories:310 kcal Best Season:Summer

Description

This creamy colcannon soup is made with floury potatoes, shredded cabbage, leeks, and single cream, then partially blended for a thick, rustic texture. A hearty Irish one-pot meal ready in 40 minutes.

Ingredients

For the Soup:

• 25g butter
  
• 1 onion, diced
  
• 1 leek, diced
  
• 500g floury potatoes, diced
  
• 3 garlic cloves, finely chopped
  
• 200g cabbage or kale, shredded
  
• 1 large thyme sprig
  
• 1 bay leaf
  
• 800ml vegetable or chicken stock
  
• 100ml single cream
  
• Chives, snipped, to serve

For the Garnish (Optional):

• 1 tbsp olive oil
  
• 100g black or white pudding or sausage meat, crumbled
  
• 1 tsp mustard
  
• 2 tsp cider or sherry vinegar
  
• Dash of hot sauce & Worcestershire sauce

Instructions

1. Sauté the onion, leek, and potatoes in butter over medium heat for 5–7 minutes until soft. Add garlic and cabbage, then cook for another minute until wilted.
   
2. Add thyme, bay leaf, and stock. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 10–15 minutes until the vegetables are tender.
   
3. Remove the herbs. Stir in the single cream and use a stick blender to briefly pulse, leaving the soup chunky.
   
4. If using, prepare the garnish by frying the pudding or sausage meat in olive oil until browned. Stir in the mustard, vinegar, and sauces.
   
5. Serve the soup piping hot, topped with fresh chives and the optional savoury garnish.