Cooked - Colcannon Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Colcannon Soup

4.0

6 slices bacon, diced (or pancetta for a richer flavor)

1 large onion, chopped

3 cloves garlic, minced

4 large russet potatoes, peeled and cubed

4 cups chicken or vegetable broth

2 cups kale or cabbage, finely chopped

½ cup heavy cream (optional, for extra richness)

Salt and pepper, to taste

1 tsp fresh thyme (or ½ tsp dried)

Green onions, sliced (for garnish)

Crumbled bacon (for garnish)

Shredded cheddar or Dubliner cheese (for garnish)

Buttered crusty bread (for serving)

Cook the diced bacon over medium heat until crispy. Remove half for garnish; leave the rest for flavor.
Add onion to the bacon grease; cook until soft. Stir in garlic and thyme.
Add potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender (15–20 minutes).
Use a potato masher or immersion blender to partially mash the potatoes (leave some chunks for texture). Stir in kale or cabbage and cook until wilted (3–5 minutes). Add heavy cream if using.
Ladle into bowls. Garnish with reserved bacon, green onions, and a sprinkle of cheese. Serve with buttered bread.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇮🇪Irish

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 69 weeks ago

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