Cozy nights call for a comforting bowl of Colcannon Soup, a recipe infused with memories and warmth that can instantly transport you to the green hills of Ireland. This creamy Irish Potato and Cabbage Soup with Turkey Bacon combines golden potatoes, tender cabbage, and savory turkey bacon in a rich broth that’s simply irresistible. Picture this: it’s a rainy evening, the aroma of garlic and bacon fills your kitchen, and as you pour this velvety soup into your bowl, you feel wrapped in a cozy blanket, no matter the weather outside. It’s not just a meal; it’s a hug in a bowl, perfect for an easy weeknight dinner. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy to make, perfect for busy weeknights or lazy Sundays.
- Hearty and warming, this soup is a true comfort food for the soul.
- Packed with wholesome ingredients, it’s an excellent way to sneak in some veggies.
- Adaptable with fun variations, so you can create your personal take on this classic soup.
- Family-friendly and kid-approved, making it a crowd-pleaser for all ages.
What You’ll Need
Gather These Simple Ingredients
- 8 ounces turkey bacon, cut into 1-inch slices
- 1 onion, diced
- 2 large leeks, sliced
- 2 green onions, sliced and divided
- 3 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 6 cups chicken broth
- 1/2 cup heavy/whipping cream
- 2 pounds potatoes, cut into bite-sized pieces
- 4 cups cabbage, shredded
- Salt and pepper to taste
Let’s Make It Together
In a large saucepan, cook the turkey bacon until crispy. Once done, remove it from the pan and set aside, reserving about 2 tablespoons of the bacon grease in the pan.
Add the diced onion, sliced leeks, and the white parts of the green onions to the pan. Sauté over medium-high heat until tender, about 5 minutes.
Stir in the chopped garlic and thyme, cooking until fragrant, approximately 1 minute.
Pour in the chicken broth, followed by the heavy cream, diced potatoes, shredded cabbage, and cooked turkey bacon. Bring the mixture to a boil.
Reduce the heat and allow the soup to simmer until the potatoes are tender, about 10 minutes.
Season with salt and pepper to taste, and gently fold in the green parts of the sliced green onions just before serving. Enjoy your delicious and creamy Colcannon Soup!
Optional: For added flavor, you can enhance this delightful soup with 1/2 cup of diced carrots and/or celery, melt in some white cheddar cheese, or add a tablespoon of Dijon mustard or white miso paste for an extra layer of depth. For a tangy finish, a splash of lemon juice works wonders! If you prefer a thicker broth, simply puree some of the potatoes.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: This soup keeps beautifully in the fridge for up to three days, so make a big batch and enjoy leftovers for lunches!
- Ingredient Swaps: Feel free to use vegetable broth instead of chicken broth for a vegetarian version or try different leafy greens if cabbage isn’t on hand.
- Storage Suggestions: Store Colcannon Soup in an airtight container in the refrigerator. To reheat, add a splash of broth or cream for that creamy texture.
- Perfectly Sliced: When slicing leeks, make sure to rinse them well–they can hide a bit of dirt between their layers!
Nutrition Information per Serving
- Serving Size: About 1 cup
- Calories: 350
- Carbs: 40g
- Sugar: 3g
- Fat: 18g
- Protein: 10g
- Sodium: 700mg
Reader FAQs About Colcannon Soup (also known as Irish Potato and Cabbage Soup with Bacon)
Can I make this ahead?
Absolutely! It keeps well in the refrigerator for up to three days.
Can I use different ingredients?
Of course! You can swap in other greens like kale or spinach, or even add different root vegetables based on your preference.
How do I store leftovers?
Store in an airtight container in the fridge. Reheat on the stovetop or in the microwave until warm.
How long does it last?
Colcannon Soup lasts up to three days in the refrigerator, but if stored correctly, it may be frozen for up to three months.
Wrapping It Up
This Colcannon Soup (also known as Irish Potato and Cabbage Soup with Turkey Bacon) is more than just a recipe; it’s a way to bring warmth and nostalgia into your home. Every bowl is filled with the love and comfort reminiscent of cozy gatherings and cherished moments. So, whether you’re snuggling up during a chilly evening or hosting a warm get-together, this dish is sure to delight. Save this recipe to your cozy meal ideas board so it’s ready when you need a soothing treat!
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Colcannon Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A creamy Irish Potato and Cabbage Soup with Turkey Bacon that’s comforting and perfect for cozy nights.
Ingredients
- 8 ounces turkey bacon, cut into 1-inch slices
- 1 onion, diced
- 2 large leeks, sliced
- 2 green onions, sliced and divided
- 3 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 6 cups chicken broth
- 1/2 cup heavy/whipping cream
- 2 pounds potatoes, cut into bite-sized pieces
- 4 cups cabbage, shredded
- Salt and pepper to taste
Instructions
- Cook the turkey bacon in a large saucepan until crispy. Remove it from the pan and set aside, reserving about 2 tablespoons of the bacon grease.
- Add the diced onion, sliced leeks, and the white parts of the green onions to the pan, sautéing over medium-high heat until tender, about 5 minutes.
- Stir in the chopped garlic and thyme, cooking until fragrant, approximately 1 minute.
- Pour in the chicken broth, followed by the heavy cream, diced potatoes, shredded cabbage, and cooked turkey bacon. Bring the mixture to a boil.
- Reduce the heat and allow the soup to simmer until the potatoes are tender, about 10 minutes.
- Season with salt and pepper to taste, and gently fold in the green parts of the sliced green onions just before serving.
Notes
For added flavor, consider incorporating diced carrots or celery, melting in white cheddar cheese, or adding Dijon mustard. A splash of lemon juice can add a tangy finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
