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
