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A bowl of potato & cabbage Colcannon soup with croutons and a sprig of parsley and two more bowls and a wood bowl of croutons and silver spoons in the background.

Colcannon (Irish Potato & Cabbage) Soup

Easy and delicious potato and cabbage soup with leeks and garlic! This creamy vegan soup is perfect for a simple weeknight meal, and of course, St. Patrick’s Day!
4 from 1 vote
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 251kcal
Author: Linda & Alex

Ingredients

  • 5 Yukon Gold Potatoes peeled and cubed (make the soup more buttery)
  • 4 tablespoon vegan butter See Note
  • 1 head green cabbage cored and chopped
  • 2 Leeks cleaned well and chopped (whites and light green part of the stem)
  • 3 green onions chopped, plus more for garnishing
  • 3 garlic cloves minced
  • 3 cups plant-based milk (See Note)
  • Salt and pepper to taste I added 2 ½ teaspoon of sea salt and 2 teaspoon black pepper plus more on top to garnish.

Instructions

  • In a large pot, cover the potatoes in water and bring to a boil. Reduce the heat to simmer and let cook for approximately 15 minutes, or until the potatoes are fork tender.
  • While the potatoes are cooking, melt the butter in a large skillet on medium heat and add the leeks and cabbage. Stir frequently and cook for approximately 15, or until the cabbage and leeks soften. Add the green onions 10 minutes into cooking the leeks and cabbage. Add the garlic and cook for 2 to 3 minutes, or until it becomes fragrant.
  • When the potatoes are done, drain the water and put them back in the pot. Add the leek and cabbage mixture, milk, and salt and pepper to taste. Blend with an immersion blender until mostly creamy. We like a little texture to ours, you can blend until totally creamy if you like. If you like a waterier soup, feel free to add more milk. Bring the soup back to a low boil before serving.

Notes

The Nutrition Facts are an estimate only.
Add more butter to the soup when mixing if you like a rich and buttery soup.
Heat the milk if you make it in a standing blender so you won’t have to return it to the pan to warm it.

Nutrition

Calories: 251kcal | Carbohydrates: 35g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 169mg | Potassium: 1089mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1535IU | Vitamin C: 85.5mg | Calcium: 298mg | Iron: 6.6mg
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