If you’re looking for an incredibly comforting dish that tastes like a warm hug from the inside out, look no further than this Colcannon Soup (Potato Kale Soup) Recipe. This delicious soup blends the creamy richness of Yukon gold potatoes and sharp white cheddar with the bright, peppery bite of fresh kale and leeks. It’s a soul-satisfying meal that’s easy enough for a weeknight but special enough to impress friends or family. Every spoonful bursts with layers of flavor and texture, making it a new classic in your kitchen repertoire.
Ingredients You’ll Need
The beauty of this Colcannon Soup (Potato Kale Soup) Recipe lies in its simplicity and wholesomeness. Each ingredient plays a vital role in creating that perfect balance of creamy, savory, and fresh that keeps you coming back for more.
- Butter: Adds richness and helps sauté the leeks to a soft, fragrant base.
- Leeks: Bring a gentle onion-like sweetness, giving the soup its aromatic foundation.
- Garlic: Infuses warmth and depth to elevate every flavor element.
- Fine sea salt and freshly-ground black pepper: Essential for seasoning and enhancing the natural flavors.
- Vegetable broth: The flavorful liquid base that gives the soup its comforting body.
- Yukon gold potatoes: Creamy, golden potatoes that thicken the soup and provide a smooth texture.
- Bay leaves: Infuse subtle herbal notes during simmering.
- Heavy cream: Adds luscious creaminess and a silky finish.
- Sharp white cheddar cheese: Melts into the soup adding a bold, tangy richness.
- Fresh kale: Adds color, texture, and a nutritious green bite to balance the richness.
- Scallions and extra shredded cheddar: Optional but highly recommended toppings for a final fresh and cheesy touch.
How to Make Colcannon Soup (Potato Kale Soup) Recipe
Step 1: Sauté the Aromatics
Begin by melting the butter in a large stockpot over medium-high heat. Add the thinly sliced leeks—only the white and light green parts—and sauté them gently for about 5 minutes, stirring occasionally until they soften. Then, toss in the minced garlic with a generous pinch of salt and freshly ground black pepper. Stir often and cook for just one more minute to awaken their fragrance without letting the garlic burn. This step builds a beautiful flavor base that will infuse the entire soup.
Step 2: Simmer the Potatoes
Next, pour in the vegetable broth and add the diced Yukon gold potatoes along with the bay leaves. Give everything a good stir and bring the pot to a simmer. Then, reduce the heat to maintain a gentle simmer, cover the pot, and let the potatoes cook until they are fork-tender, which usually takes about 15 minutes. This simmering allows the flavors to meld together and transforms the potatoes until they’re perfectly soft.
Step 3: Blend for Creaminess
Once the potatoes are tender, fish out the bay leaves and discard them. Using an immersion blender, purée about half of the soup right in the pot. This technique gives the broth a thick and velvety consistency while still leaving some chunks for that comforting texture. If you don’t have an immersion blender, transferring half the soup to a regular blender and returning it to the pot works just as well—just be careful with the hot liquid.
Step 4: Add Kale, Cream, and Cheese
Stir in the heavy cream, shredded sharp cheddar cheese, and freshly chopped kale. The kale will wilt beautifully into the warm soup and add a vivid splash of green. Keep the soup over low heat and cook for 3 to 4 minutes, just long enough for the cheese to melt and the kale to soften without losing its vibrant color and slight bite.
Step 5: Season to Perfection
Before serving, taste the soup and adjust the seasoning with more salt and freshly ground black pepper if needed. This final step ensures every bowl is bursting with balanced flavor, creamy goodness, and just the right amount of savory depth.
How to Serve Colcannon Soup (Potato Kale Soup) Recipe
Garnishes
Sprinkle the top of your Colcannon Soup with thinly sliced scallions and a handful of extra shredded cheddar cheese. These simple garnishes add delightful contrasts in texture and a fresh, vibrant pop that elevates the whole experience. A few cracks of black pepper on top also never hurt.
Side Dishes
This soup shines best alongside crusty bread or oatcakes to soak up every creamy drop. A light salad with a tangy vinaigrette also makes a lovely foil, balancing the soup’s richness with crisp and refreshing greens. And if you’re in the mood for a heartier meal, try pairing it with roasted sausages or baked fish for an Irish-inspired feast.
Creative Ways to Present
Why not take your presentation up a notch? Serve this soup in charming rustic bowls or hollowed-out potato “bowls” for a fun twist. Drizzle a bit of extra cream or melted butter swirled on top, or add a sprinkle of smoked paprika for a subtle smoky aroma. If you want to impress at a dinner party, garnish each bowl with a small kale chip or crispy leeks for added texture and flair.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer the cooled soup to an airtight container and store it in the refrigerator. It will keep beautifully for up to 3 days. The flavors actually deepen with time, making your second helping even better.
Freezing
This Colcannon Soup freezes wonderfully and makes for a convenient meal when you’re in a rush. Freeze in portion-sized containers for up to 3 months. Keep in mind that the texture of the kale might soften slightly after freezing, but the flavors remain just as vibrant and comforting.
Reheating
When you’re ready to enjoy your stored soup, gently reheat it over low to medium heat on the stove, stirring occasionally. Add a splash of broth or cream if it seems too thick, and don’t forget to taste and adjust the seasoning before serving. The magic of this soup shines through every time you warm it up.
FAQs
Can I use other types of greens instead of kale?
Absolutely! While kale offers a great balance of texture and flavor, spinach, collard greens, or Swiss chard can be delicious substitutes. Just add them towards the end of cooking since they cook quickly.
Is this soup vegetarian or vegan?
This Colcannon Soup (Potato Kale Soup) Recipe is naturally vegetarian when made with vegetable broth and cream. To make it vegan, use a plant-based cream alternative and skip the cheese or substitute it with a vegan cheese option.
Can I prepare this soup in advance?
Yes, you can prepare much of the soup ahead of time and refrigerate it before adding the cream, kale, and cheese. Add these last ingredients fresh when reheating to keep the kale vibrant and the cheese melty.
What type of potatoes work best?
Yukon gold potatoes are perfect for their creamy texture and buttery flavor, but you can also use other waxy potatoes. Avoid high-starch varieties like russets, which may make the soup grainy.
Can I make this soup dairy-free?
Definitely! Substitute the heavy cream with coconut milk or a plant-based cream and replace the cheddar with nutritional yeast or vegan cheese to keep that cheesy taste without dairy.
Final Thoughts
This Colcannon Soup (Potato Kale Soup) Recipe has quickly become one of my favorite go-to dishes whenever I crave something hearty, healthy, and downright delicious. It’s got that magical way of feeling both indulgent and nourishing, perfect for any season. I truly hope you fall in love with it as much as I have—so grab your potatoes and kale, and let this soup warm your heart and kitchen!
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Colcannon Soup (Potato Kale Soup) Recipe
Colcannon Soup is a comforting Irish-inspired potato and kale soup that combines creamy Yukon gold potatoes with sautéed leeks, garlic, and sharp white cheddar cheese. This hearty soup is thickened by blending half of it and enriched with heavy cream and fresh kale, making it perfect for a cozy meal on chilly days.
- Total Time: 40 minutes
- Yield: 6 servings
Ingredients
Sauté Base
- 1 tablespoon butter
- 2 large leeks, thinly sliced (white and light green parts only)
- 6 cloves garlic, minced
- Fine sea salt and freshly-ground black pepper, to taste
Soup Components
- 4 cups vegetable broth
- 2 pounds Yukon gold potatoes, diced
- 2 bay leaves
Finishing Ingredients
- 1/2 cup heavy cream
- 8 ounces shredded sharp white cheddar cheese
- 3 ounces (a medium-sized bunch) fresh kale, stemmed and finely chopped
Toppings
- Thinly-sliced scallions
- Extra shredded cheddar cheese
Instructions
- Sauté Leeks and Garlic: Melt the butter in a large stockpot over medium-high heat. Add the sliced leeks and sauté for 5 minutes, stirring occasionally until softened. Add the minced garlic along with a generous pinch of salt and freshly ground black pepper and sauté for an additional 1 minute, stirring frequently to prevent burning.
- Simmer the Soup: Pour in the vegetable broth, then add the diced Yukon gold potatoes and bay leaves. Stir everything together and bring the soup to a simmer over medium-high heat. Once simmering, reduce the heat to medium-low to maintain a low simmer. Cover the pot and cook for about 15 minutes or until the potatoes are fork-tender.
- Blend to Thicken: Remove and discard the bay leaves from the pot. Using an immersion blender, purée approximately half of the soup directly in the pot to create a thick, creamy texture while leaving the rest chunky for a nice contrast.
- Add Cream, Cheese, and Kale: Stir in the heavy cream, shredded sharp white cheddar, and finely chopped kale. Continue cooking the soup for another 3 to 4 minutes, stirring occasionally, until the kale has wilted and the cheese has melted into the broth.
- Season to Taste: Taste the soup and adjust the seasoning with additional salt and freshly ground black pepper as needed to enhance the flavors.
- Serve: Ladle the soup into bowls and garnish generously with thinly-sliced scallions, extra shredded cheddar cheese, and freshly ground black pepper if desired. Serve warm and enjoy this comforting colcannon-inspired soup.
Notes
- Using Yukon gold potatoes provides a creamy texture and holds together well when blended.
- An immersion blender is recommended for easy blending directly in the pot; alternatively, transfer half the soup to a blender carefully.
- For a vegan version, substitute butter with olive oil, heavy cream with coconut or oat cream, and cheddar with a vegan cheese alternative.
- The soup can be refrigerated for up to 3 days and reheated over low heat with a splash of broth or cream.
- If fresh kale is unavailable, you can substitute with other hearty greens such as Swiss chard or collard greens.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
- Diet: Vegetarian
