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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Colcannon Soup

St. Patrick’s Day falls in the middle of a month where the weather can often be unpredictable. One day it’s warm and feels like spring, the next you’re wondering if winter is ever going to leave. So, in the same way that soup feels so warm and satisfying in October, it does as well in March.

Because of the St. Patrick’s Day holiday, I’m thinking about all kinds of Irish dishes, and today I am giving you one of my favorites in soup form. Yes, colcannon, that wonderfully delicious mashed potato and cabbage dish that pairs equally well with bangers as it does corned beef, also makes a hearty, delicious, and warming soup. You can leave it as is if you like your soup extra chunky, or, do you like I did here, and give it a hit or two with an immersion blender. It is wonderfully delicious, particularly with a slice of Irish soda bread on the side.

Colcannon Soup

4 slices thick cut bacon, cut into 1/2 inch pieces
1 6-oz. pkg. Melissa’s cleaned and sliced Leeks
1/2 medium head cabbage, chopped
1 teaspoon chopped garlic
2 tablespoons flour
1/2 cup dry white wine
4 cups chicken stock
10 oz. Melissa’s Dutch Baby Yellow Potatoes, cubed
1/4 teaspoon garlic powder 

1/4 teaspoon onion powder

  Few gratings fresh nutmeg
1/2 cup heavy cream
Salt and freshly ground black pepper, to taste

Fry bacon in a large stock pot until crisp and the fat is rendered. Using a slotted spoon, remove bacon to a paper towel-lined plate.

Add leeks and cabbage to the pan with the bacon fat. Stir to coat. Cook over medium heat, stirring occasionally, until the leeks and cabbage are tender. Add garlic and cook for 30 seconds longer; stir in flour and cook for one additional minute.

Add wine and simmer for two minutes until mixture begins to thicken. And potatoes, bacon, chicken stock, garlic powder, onion powder, and bring to a boil. Reduce heat and simmer for 15 to 20 minutes, or until potatoes reach desired tenderness.

Remove from heat and stir in the heavy cream, nutmeg, and salt and pepper to taste. Leave as is, or blend a portion with an immersion blender for added creaminess.

Serve garnished as you see fit.

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