Are you looking for a new way to serve potatoes? Potatoes are a staple in my house, because they are cheap, easy to make and everyone will eat them. This recipe for Irish Colcannon Soup is perfect for either St. Patrick’s Day or a meatless Lenten Soup. Colcannon is a traditional Irish dish of mashed potatoes mixed with cabbage. This recipe combines the same flavors, but the potatoes are used to make a creamy soup and mixed with cabbage for a hearty vegetarian soup.
The potatoes are cooked in broth and then blended to make the base for the soup. Then the cabbage is sauteed and mixed with the potatoes. I added a little bit of cream to make the broth richer, and then topped it off with some thyme and pepper.
The soup is very tasty, and full of vegetables. It makes an excellent meatless meal for the Lenten season, especially since it is Irish inspired, and St. Patrick’s day falls during Lent. And if you aren’t looking for a meatless meal it you could crumble a little bacon on top too!
- 2 russet baking potatoes
- ½ t. salt
- ½ t. pepper
- 1½ c. vegetable broth
- 1 c. water
- 1 T. olive oil
- 1 onion
- 4 c. cabbage (about ¼ of a cabbage)
- ½ t. thyme
- ½ c. cream
- Peel and dice the potatoes. Add to a sauce pan with salt, pepper, vegetable broth and water.
- Bring to a boil and cook 10-15 minutes until potatoes are tender.
- Pour the potato mixture into a blender and set aside for a little while.
- Dice the onions and cut the cabbage into thin slices.
- Turn the heat on the sauce pan down to medium low and add the olive oil.
- Saute the onions for 2-3 minutes, then add the cabbage and thyme, and cook for 10 minutes.
- Turn the blender on and blend the potato mixture until smooth.
- Return the potato mixture to the sauce pan and mix with the cabbage.
- Add the cream and heat on low heat for 5 minutes.
- Sprinkle with some more pepper and thyme before serving.