Warm Up March with Creamy Colcannon Soup – My Favorite Irish Comfort Bowl

  

St. Patrick’s Day often lands right in the unpredictable heart of March—one day the sun is shining and it feels like spring has finally arrived, the next you're pulling on your heaviest coat, wondering if winter will ever truly let go. That’s exactly why a warm, comforting soup hits the spot this time of year, just like it does in the crisp days of fall.

With the holiday in mind, I’ve been craving all things Irish, and one of my absolute favorites is colcannon turned into soup form. That classic combination of creamy mashed potatoes and tender cabbage—perfect alongside bangers or corned beef—translates beautifully into a hearty, soul-warming bowl. I love keeping some chunks for texture, but a quick whirl with an immersion blender makes it luxuriously creamy. Pair it with a thick slice of Irish soda bread, and it’s pure comfort.

Colcannon Soup

 4 slices thick-cut bacon, cut into ½-inch pieces

1 (6-oz) package Melissa’s cleaned and sliced leeks

½ medium head cabbage, chopped

1 t. minced garlic

2 T. flour

½ c. dry white wine

4 c. chicken stock

10 oz. Melissa’s Dutch Baby Yellow Potatoes, cubed (no need to peel) 

¼ t. garlic powder

¼ t. onion powder

A few gratings of fresh nutmeg

½ c. heavy cream

Salt and freshly ground black pepper, to taste

In a large stockpot over medium heat, cook the bacon until crisp and the fat is rendered. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate; set aside.

 Add the leeks and chopped cabbage to the pot with the bacon fat, stirring to coat everything well. Cook, stirring occasionally, until the leeks soften and the cabbage becomes tender, about 8–10 minutes. Stir in the garlic and cook for 30 seconds until fragrant, then sprinkle in the flour and cook, stirring, for 1 minute to eliminate the raw taste.

 Pour in the white wine and simmer for 2 minutes, stirring until the mixture thickens slightly. Return the bacon to the pot, then add the cubed potatoes, chicken stock, garlic powder, and onion powder. Bring to a boil, then reduce the heat and simmer gently for 15–20 minutes, or until the potatoes are fork-tender.

Remove the pot from the heat and stir in the heavy cream and a few gratings of fresh nutmeg. Season with salt and pepper to taste. For a chunkier soup, leave it as is; for creamier texture, use an immersion blender to purée part or all of the soup to your liking.

 Ladle into bowls and garnish as you wish—maybe a sprinkle of crisp bacon, fresh chives, or a grind of black pepper. Serve hot with Irish soda bread on the side.

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