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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Southern Living Boursin Potato Soup (My Extra-Cheesy Version)

 

Last week, I had my usual 6-week haircut appointment, and as always, my stylist and I fell into our favorite topics: baseball, plants, and food. This time, the food conversation turned to Boursin cheese. She mentioned spotting a recipe for a simple five-ingredient potato soup that used it, and I realized I'd seen the exact same one—straight from a Southern Living email that landed in both our inboxes (and probably yours too, if you're subscribed).

I decided to give it a try right away. It's incredibly easy, comes together quickly, and tastes far more indulgent than the short ingredient list suggests. True to form, though, I couldn't resist tweaking it: I doubled the Boursin because, honestly, who doesn't love more of that garlicky, herby creaminess? Everyone who sampled agreed—it was the right call. The extra package takes it from good to truly addictive.

Here's my slightly adapted version:

5-Ingredient Potato Soup

Slightly adapted from Southern Living

2 slices thick-cut bacon, chopped (about ⅔ cup)

2 lb. Melissa’s Organic Russet Potatoes (about 4 medium), peeled and cut into ½-inch pieces (about 4½ cups)

4 c. chicken broth

1 t. kosher salt

¼ t. black pepper

2 5.3-oz. pkgs. Boursin cheese (garlic-and-fine-herbs variety)

2 T. chopped fresh herbs (such as dill, chives, or parsley)

Additional Boursin crumbles, for serving (optional) 

In a medium Dutch oven, cook the chopped bacon over medium heat, stirring occasionally, until browned and crisp, 8–10 minutes. Use a slotted spoon to transfer it to a paper towel-lined plate, leaving the drippings in the pot.

Add the potato pieces to the bacon drippings and cook, stirring now and then, until they start to brown in spots, about 2 minutes. Pour in the chicken broth, salt, and pepper. Increase the heat to medium-high and bring to a boil.

Reduce to medium-low to maintain a gentle simmer. Cover and cook, stirring once or twice, until the potatoes are fork-tender, 10–12 minutes.

With a slotted spoon, transfer about ¾ cup of the potato pieces to a small bowl and set aside. Use an immersion blender to puree the remaining soup in the pot until smooth and creamy.

Stir in both packages of Boursin cheese until fully melted and incorporated, about 2 minutes. Gently fold the reserved potato pieces back in for a bit of texture.

Ladle into bowls and top with the crispy bacon, chopped fresh herbs, and a sprinkle of Boursin crumbles if you'd like. Serve warm and enjoy every comforting spoonful.

This soup has become a new favorite for cozy nights—quick enough for weeknights but special enough to feel like a treat.

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Magpie’s Café Baked Potato Soup: A Timeless Missouri Classic

 

Magpie’s Café has been a cherished spot on historic Main Street in St. Charles, Missouri, since opening its doors on May 16, 1984. Founded by Rhonda Crane and named after her chatty daughter Maggie, the café quickly became famous for its signature Baked Potato Soup—a rich, comforting recipe that helped it thrive as a local icon.

 Rhonda ran the beloved restaurant for 35 years until her passing in 2019, making her the longest-standing single owner on Main Street. Longtime employee Donna Schaffrin then took the helm, preserving its traditions with her family and dedicated staff for five more years. In April 2024, Bill Pieper and Colleen Blase became the new owners, committed to carrying on the café’s legacy.

 What makes this soup special? The potatoes are oven-baked first, peeled, and cubed—creating deeper flavor and perfect tenderness that sets it apart from ordinary potato soups.

 Here’s the treasured recipe, shared from the St. Louis Post-Dispatch’s Special Requests Cookbook and the café’s own cookbook:Magpie’s Baked Potato Soup

8 large russet potatoes, scrubbed well

3 T. butter

2 large Melissa’s yellow onions, finely chopped

2 T. chopped fresh parsley

1 T. Italian seasoning mix

½ t. salt (or to taste)

¼ t. freshly ground black pepper (or to taste)

3 c. chicken stock

3 c. half-and-half (or whole milk)

½ c. sour cream

1 c. shredded Cheddar cheese

½ c. crumbled cooked bacon

⅓ c. chopped green onions or chives

 Preheat oven to 350°F. Bake potatoes for about 45 minutes or until tender. Let cool, then peel and cut into ½-inch cubes.

 In a heavy soup kettle, melt butter over medium heat. Add onions and cook until translucent. Stir in parsley, Italian seasoning, salt, and pepper.

 Add chicken stock and cubed potatoes. Bring to a boil over medium-high heat, then reduce to a gentle simmer for 15 minutes, stirring occasionally.

 Stir in half-and-half (or milk). Return to a boil, reduce heat, and simmer 15 minutes, stirring often to prevent sticking.

 Add sour cream and simmer 5 more minutes.

 Ladle into bowls and top with shredded Cheddar, crumbled bacon, and chopped green onions or chives.

 This creamy, cheesy soup with its oven-baked potato base is pure comfort in a bowl—perfect for chilly days or whenever you crave something hearty and homemade. If you’re ever in St. Charles, stop by Magpie’s Café to taste the original. Until then, bring a taste of Missouri history to your kitchen!

 

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