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. Â 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. Â Then the cabbage is sauteed and mixed with the potatoes. Â 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. Â It makes an excellent meatless meal for the Lenten season, especially since it is Irish inspired, and St. Patrick’s day falls during Lent. Â 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.