If you love hearty, stick-to-your-ribs comfort food, this colcannon soup is about to become your new favorite. Inspired by traditional Irish colcannon, which combines mashed potatoes and green cabbage, this Irish-style potato and cabbage soup transforms humble ingredients into a rich, creamy meal that’s perfect for cold weather or a cozy Saint Patrick’s Day dinner.
It’s not complicated. It’s just good food made with everyday ingredients like russet potatoes, green onions, vegetable broth, and olive oil. This version keeps all the flavor of classic Irish colcannon, with easy options to make it fully vegan or vegetarian depending on what you have on hand.
If you’ve ever enjoyed potato soup or potato leek soup, you’ll appreciate how this Irish colcannon soup brings a little extra texture and flavor from tender green cabbage and sliced green onion on top.
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What Makes This Colcannon Soup Recipe Special
Traditional Irish colcannon is made with mashed potatoes, green cabbage or kale, butter, and cream. We’re keeping those comforting flavors but turning them into a silky soup recipe that feels just as satisfying.
Instead of chicken broth, we use vegetable stock or veggie broth for a plant-based base. You can still add half and half or heavy whipping cream if you prefer a vegetarian version. For a fully vegan colcannon soup, a coconut-based creamer and your favorite vegan butter substitute works beautifully.
Blending part of the soup with an immersion blender creates that creamy texture without needing a food processor or tons of dairy. It’s simple, flexible, and perfect for a weeknight meal served with warm Irish soda bread or Irish brown bread.
Shopping List
- olive oil
- yellow onion
- garlic
- fennel
- russet potatoes
- green cabbage
- vegetable broth or vegetable stock
- half and half or coconut-based creamer
- green onions
- bay leaf
- fresh thyme leaves
- sea salt
- black pepper
- white pepper
- butter
- nutritional yeast
Instructions
Sauté the Aromatics
In a large Dutch oven or stock pot, heat the olive oil over medium heat. Add the diced onion and fennel. Cook for 5 to 7 minutes until softened. Stir in the garlic and cook for 30 seconds more.
Build the Base
Add the chopped russet potatoes, green cabbage, bay leaf, thyme leaves, sea salt, black pepper, and white pepper. Pour in the vegetable broth or stock. Bring to a gentle boil.
Simmer Until Tender
Reduce heat and let the soup simmer for 20 to 25 minutes, or until the potatoes are fork tender and the cabbage is soft.
Blend for Creaminess
Remove the bay leaf. Use an immersion
Finish and Adjust
Stir in the half and half or coconut-based creamer, green onions, butter, and nutritional yeast. Taste and adjust salt and black pepper as needed. Simmer for another 3 to 5 minutes.
Why This Colcannon Soup Recipe Works
The starch from the potatoes naturally thickens the broth, so you get a rich texture without needing flour or cornstarch. The cabbage softens into the soup and adds a subtle sweetness that balances the savory notes from thyme and bay leaf.
Using vegetable broth instead of chicken stock or chicken bone broth keeps it plant-based. If you’ve ever relied on Better than Bouillon for quick vegetable soup bases, you can absolutely use it here.
It’s flexible enough for slow cooking ina crock pot. And because the flavors develop as it sits, leftovers taste even better the next day.
Variations to Try
Make it fully vegan Use vegan butter substitute, and coconut cream instead of heavy cream or half and half.
Add smoky flavor Stir in vegan bacon bits (Note: many commercial bacon bits are actually vegan. Check the label!)
Try different potatoes Swap russet potatoes for Yukon Gold potatoes or red potatoes for a slightly creamier texture.
Make it in the crock pot Combine everything except the creamer and green onions and cook on low for 6 to 7 hours, then blend and finish as directed.
Tips to Keep It Fresh
Store leftover colcannon soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of vegetable broth if it thickens too much.
This soup also freezes well. Just leave out the cream before freezing and stir it in after reheating for the best texture.
Pair with Irish soda bread and even a glass of Irish beer for a simple Saint Patrick’s Day celebration.
Creamy Colcannon Soup
Equipment
- Dutch Oven or crock pot
- Immersion blender
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 small fennel bulb finely diced
- 2 pounds russet potatoes peeled and chopped
- 3 cups thinly sliced green cabbage
- 4 cups vegetable broth
- 1 cup half and half or coconut-based creamer
- 2 green onions sliced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon white pepper
- 2 tablespoons butter
- 2 tablespoons nutritional yeast
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add onion and fennel and cook until softened, about 5 to 7 minutes.
- Stir in garlic and cook for 30 seconds.
- Add potatoes, cabbage, bay leaf, thyme, sea salt, black pepper, and white pepper. Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 20 to 25 minutes until potatoes are fork tender.
- Remove bay leaf. Use an immersion blender to blend about half the soup to create a creamy texture.
- Stir in half and half or coconut-based creamer, green onions, butter, and nutritional yeast. Simmer 3 to 5 minutes. Adjust seasoning and serve.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
Frequently Asked Questions
What is colcannon soup made of?
Colcannon soup is made from the same base ingredients as Irish colcannon, including potatoes, green cabbage, onions, butter or oil, and broth. It includes cream and green onions for added richness and flavor.
What is the difference between colcannon and potato soup?
Colcannon traditionally refers to mashed potatoes mixed with cabbage or kale, while potato soup is typically blended with broth to create a thinner consistency. Colcannon soup combines elements of both.
Can you freeze colcannon soup?
Yes, colcannon soup can be frozen. For best results, freeze it before adding cream. Add the cream when reheating to maintain a smooth texture.
What type of potatoes are best for colcannon soup?
Russet potatoes work well because they break down easily and help thicken the soup. Yukon Gold potatoes and red potatoes can also be used for a creamier, slightly denser texture.
Is colcannon traditionally vegetarian?
Traditional Irish colcannon often includes butter and sometimes milk or cream, making it vegetarian but not vegan. This version can easily be made fully plant-based.
