Colcannon Soup

Total Time:
1 hr 5 min
20 min
45 min

4 servings

  • 2 ounces diced slab bacon
  • 1 chopped white onion
  • 1 leek sliced, sliced
  • 1/2 pound waxy-style potatoes, peeled and diced
  • 1/2 Savoy cabbage, cored and sliced
  • 1/2 cup white wine
  • 4 cups vegetable stock
  • Kosher salt and freshly ground black pepper
  • 2 cups heavy cream
  • 2 tablespoons diced unsalted butter, at room temperature
  • Basil oil, for garnish
  • Fried basil, for garnish
  • Put the bacon in a pot over medium-high heat and cook, stirring occasionally, until the bacon renders its fat.

  • Lower the heat to medium. Add the onion, leek, potato, and cabbage and cook, covered, stirring occasionally, until tender, about 10 minutes. Add the wine and cook for 2 minutes more. Add the stock, bring to a boil, and season with salt and pepper, to taste. Lower the heat and simmer until the potato is tender. Add the cream and simmer for a few minutes until the soup achieves a creamy texture. Remove from the heat and finish by whisking the butter cubes into the soup. (Don't re-boil the soup after adding the butter into it, or it will curdle.)

  • Divide the soup among bowls, drizzle with basil oil, and garnish with the fried basil leaves.

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4.9 9
I love this soup, but rather than using bacon we use corned beef and beef stock.... And no basil.. Also I use beer instead of wine.. item not reviewed by moderator and published
Made this right after returning from Las Vegas. Fantastic and quick! Sure fire hit! item not reviewed by moderator and published
I eat soup. Sometimes i burn my mouth, this soup was so good I I burnt my entire face! item not reviewed by moderator and published
I made a few changes using a whole small head of savoy cabbage since I love it and a bit of minced garlic and skipping the white wine this time since I did not have any open. It was still delicious. Mine took longer than on the show during the simmering stage to get the potatoes tender. Did not add the basil oil. Hope that this will hold in the refrigerator for a day or two. Cathleen item not reviewed by moderator and published
I made this on a cold rainy New England day and it really hit the spot. I used a little extra bacon and 1/2and1/2 instead of heavy cream. Will make this again for sure. item not reviewed by moderator and published
I have to be honest...I've been tempted to try several of Sara Moulton's recipes and then been steered away by mediocre recipe reviews. However, I was looking for an original recipe for St. Patrick's day and stumbled upon this terrific soup. It was easy to make (you could render a bit more bacon for a slightly smoky flavor) and it actually tasted better on the second adn third days as the flavors melded together. We didn't try the fried basil leaves or basil oil (my Irish Grandmother would faint), but instead added a touch of crumbled bacon. The outcome was fantastic. This is a simple, hearty and fairly healthy soup for a cold day or a celebration. item not reviewed by moderator and published
This soup was good even BEFORE adding the cream, so you could lessen the amount of cream to make it lower in fat and calories. But its just perfect as is! item not reviewed by moderator and published
What a new twist on an old favorite. Tried this recipe with ham stock and added 2 Cups of ham chopped to the recipe. item not reviewed by moderator and published
Sometimes simple foods can just be the best. Everyone loved this one.... item not reviewed by moderator and published

This recipe is featured in:

St. Patrick's Day