Colcannon Soup

Colcannon soup

5 from 3 votes
Course Main Course, starter
Cuisine Irish
Servings 4


  • 1 tbsp oil
  • 100 g dried cured streaky bacon diced
  • 1 onion finely chopped
  • 2 potatoes finely diced
  • 1 leek trimmed and thinly sliced
  • 200 g savoy cabbage thick stalks removed and shredded
  • 700 ml vegetable stock or water
  • 150 ml cream
  • 25 g butter diced
  • salt and black pepper


  • In a saucepan, over high heat, place the bacon, onion, and garlic and sear for 3-4 minutes until lightly coloured.
  • Add the potatoes, leeks.
  • Stir once and pour in the vegetable stock or water. Season well.
  • Bring to the boil and simmer for 20-25 minutes until the vegetables are softened.
  • Add in the shredded cabbage and the cream and continue to simmer for a further 10 minutes.
  • (adding the cabbage later help to retain a lighter green colour!)
  • Check the seasoning . Keep warm until needed.
  • Ladle the colcannon soup into warmed serving bowls and some fresh brown bread on the side.
Keyword irish, Kevin Dundon, soup

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