Irish Colcannon Soup with Soda Bread

A creamy, hearty potato and cabbage soup inspired by traditional Colcannon, served with rustic, easy-to-make Irish soda bread.

• Prep: 25 min
• Cook: 45 min
• Total: 1 hr 10 min
• Servings: 4
• Cuisine: Irish
• Difficulty: Medium
• Cost: $2.51/serving

Dietary

• Vegetarian
• Nut-Free
• Egg-Free
• Pescatarian
• High-Fiber

Tags

• comfort food
• healthy
• savory
• classic
• quick
• bake

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 1 head green cabbage (cored, chopped)
• 4 cup vegetable broth
• 2 Russet potatoes (large, peeled, diced into 1/2-inch cubes)
• 0.5 cup heavy cream
• 3 green onions (thinly sliced)
• 2 cup all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoon kosher salt
• 1.5 cup buttermilk
• 0.5 teaspoon black pepper

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Prepare the soda bread first. In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of kosher salt (for bread).
2. Make a well in the center of the dry ingredients and pour in 1 1/2 cups of buttermilk. Mix with your hands or a wooden spoon until just combined and a shaggy dough forms. Do not overmix.
3. Turn the dough out onto a lightly floured surface and gently knead for about 30 seconds until it comes together. Shape into a round loaf, about 1-inch thick. Transfer to a lightly floured baking sheet. Using a sharp knife, cut a shallow 'X' into the top of the loaf.
4. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Let cool slightly on a wire rack while you make the soup.
5. For the soup, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
6. Add the chopped green cabbage to the pot and cook, stirring occasionally, until it starts to soften and wilt, about 5-7 minutes.
7. Pour in 4 cups of vegetable broth and add the diced Russet potatoes. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes, or until the potatoes are tender.
8. Using an immersion blender, or by carefully transferring batches to a regular blender (blend in batches and vent the lid to release steam), blend the soup until mostly smooth but still with some texture. Alternatively, you can mash some of the potatoes and cabbage against the side of the pot with a spoon to thicken.
9. Stir in the heavy cream. Season the soup with 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of black pepper, or to taste. Heat through for a few minutes, but do not boil after adding cream.
10. Ladle the hot Colcannon Soup into bowls and garnish with thinly sliced green onions, if desired. Serve immediately with warm slices of the homemade Irish soda bread.

Notes

Soda bread is best enjoyed fresh. Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of milk or broth if it has thickened too much.

Nutrition (per serving)

• Calories: 670
• Protein: 18 g
• Carbohydrates: 100 g
• Fat: 23 g
• Fiber: 12 g
• Sodium: 1400 mg
• Saturated Fat: 12 g
• Sugar: 10 g
• Cholesterol: 50 mg