Colcannon Soup (aka Irish Potato and Cabbage Soup with Turkey Bacon)
There’s something about chilly evenings that calls for a bowl of warmth and comfort. My memories are filled with the golden hues of dusk as I stand by a bubbling pot of soup, the delightful aromas wrapping around me like a soft blanket. It reminds me of my grandmother’s cozy kitchen, where we gathered around the table for hearty meals before delving into stories of old – laughter and love simmering in every corner.
Today, I’m excited to share with you a recipe that takes me back to those heartwarming moments: Colcannon Soup. This creamy soup, rich with tender potatoes, vibrant cabbage, and a splash of heavy cream, is simplified with the step of turkey bacon. It’s the kind of dish perfect for an easy weeknight dinner or a comforting weekend meal when you want to gather your loved ones close. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick to prepare – Ready in about 30 minutes, making it perfect for an easy weeknight dinner.
- Creamy and comforting – The combination of heavy cream and tender potatoes gives a rich, velvety texture.
- Flavorful and satisfying – With layers of savory turkey bacon, aromatic leeks, and fragrant thyme, each spoonful is a taste of home.
- Nutritious ingredients – Packed with hearty cabbage and potatoes, this soup strikes a balance between comfort food and healthy eating.
- Versatile and customizable – Add your favorite veggies or toppings to make it your own!
What You’ll Need
Gather These Simple Ingredients:
- 8 ounces turkey bacon, cut into 1-inch slices
- 1 onion, diced
- 2 large leeks, sliced
- 2 green onions, sliced and divided
- 3 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 6 cups chicken broth
- 1/2 cup heavy/whipping cream
- 2 pounds potatoes, cut into bite-sized pieces
- 4 cups cabbage, shredded
- Salt and pepper to taste
Let’s Make It Together
In a large saucepan, cook the turkey bacon over medium heat until crispy. Once cooked, set aside, and reserve 2 tablespoons of the bacon grease in the pan.
Add the diced onion and sliced leeks along with the whites of the green onions to the reserved grease. Sauté over medium-high heat until tender, about 5 minutes.
Stir in the chopped garlic and thyme, cooking for an additional minute until fragrant.
Pour in the chicken broth, then add the heavy cream, potatoes, shredded cabbage, and crispy turkey bacon into the pot. Bring everything to a boil.
Once boiling, reduce the heat and let simmer until the potatoes are tender, about 10 minutes.
Season with salt and pepper to taste, then mix in the greens of the green onions and enjoy!
Optional: For added texture and depth, you can puree some of the potatoes to thicken the broth. You may also consider adding a 1/2 cup of diced carrots or celery for an extra layer of flavor, or even stirring in white cheddar cheese, a teaspoon of Dijon mustard, white miso paste, or a squeeze of fresh lemon juice for a zesty kick.
Variations & Creative Twists
- Add a splash of lemon juice or apple cider vinegar at the end for a zesty brightness that cuts through the creaminess.
- Stir in some grated white cheddar cheese for an indulgent, rich flavor – it melts beautifully!
- Incorporate a handful of fresh spinach or kale for a vibrant pop of color and additional nutrients.
- Replace or combine your turkey bacon with sautéed mushrooms for a delightful vegetarian twist.
Chef Emma’s Helpful Tips
- Make-ahead advice: This soup can be made a day in advance. Just reheat on the stove over low heat, adding a splash of broth or cream if it thickens too much.
- Ingredient swaps: Feel free to use vegetable broth and omit the bacon for a vegetarian version. If you prefer a richer broth, try using beef broth instead.
- Slicing tricks: To make chopping leeks easier, trim the root and green tops, then slice them in half lengthwise to rinse away any grit.
- Storage suggestions: Leftover soup will last in the fridge for about 3-5 days. Freeze it for up to three months; just remember to let it cool completely before transferring to airtight containers.
Nutrition Information per Serving
- Serving Size: 1 cup
- Calories: 350
- Carbohydrates: 40g
- Sugar: 2g
- Fat: 18g
- Protein: 10g
- Sodium: 800mg
Frequently Asked Questions
- Can I make this ahead? Absolutely! This soup tastes even better the next day after the flavors have melded together.
- Can I use different ingredients? Yes! Feel free to mix in any vegetables you like or have on hand. It’s a versatile recipe!
- How do I store leftovers? Store in an airtight container in the refrigerator for 3-5 days, or freeze for longer.
- How long does it last? If frozen, it can last up to three months in the freezer. Just thaw and reheat as needed.
Final Thoughts
This Colcannon Soup (aka Irish Potato and Cabbage Soup with Turkey Bacon) is a true heartwarming dish that warms both the body and soul. Each bowl is a reminder of home, comfort, and the joy of sharing meals with those we love. Be sure to save this delectable recipe to your cozy meal board so it’s ready when you need a comforting treat! Whether it’s a chill in the air or a desire for something soothing, this soup will keep you wrapped in warmth. Happy cooking!
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Colcannon Soup (Irish Potato and Cabbage Soup with Turkey Bacon)
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A creamy and comforting soup made with tender potatoes, vibrant cabbage, and savory turkey bacon, perfect for chilly evenings.
Ingredients
- 8 ounces turkey bacon, cut into 1-inch slices
- 1 onion, diced
- 2 large leeks, sliced
- 2 green onions, sliced and divided
- 3 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 6 cups chicken broth
- 1/2 cup heavy/whipping cream
- 2 pounds potatoes, cut into bite-sized pieces
- 4 cups cabbage, shredded
- Salt and pepper to taste
Instructions
- Cook the turkey bacon in a large saucepan over medium heat until crispy. Set aside and reserve 2 tablespoons of the bacon grease in the pan.
- Add the diced onion and sliced leeks along with the whites of the green onions to the reserved grease. Sauté over medium-high heat until tender, about 5 minutes.
- Stir in the chopped garlic and thyme, cooking for an additional minute until fragrant.
- Pour in the chicken broth, then add the heavy cream, potatoes, shredded cabbage, and crispy turkey bacon into the pot. Bring everything to a boil.
- Reduce the heat and let simmer until the potatoes are tender, about 10 minutes.
- Season with salt and pepper to taste, then mix in the greens of the green onions and enjoy!
Notes
For added texture, puree some of the potatoes to thicken the broth. Consider adding diced carrots or celery for flavor, or stir in white cheddar cheese for richness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
