It doesn’t shout. It doesn’t dazzle with trends or foam or edible gold. But Colcannon soup will knock you flat in the best way possible. This isn’t just a rehash of the mashed potato and cabbage dish your nan might’ve made. No, this is its silkier, richer, slurpable cousin. And it’s having a quiet moment in professional kitchens, whispered about by chefs who know comfort food is the new haute.
Let’s dive into the steam and starch, and take a hard look at why Colcannon soup—rooted deep in Irish soil—is suddenly making appearances far beyond Celtic borders.
What Even Is Colcannon Soup?
You probably know Colcannon as the mashed potato classic mixed with cabbage (sometimes kale) and usually butter. Loads of butter. But turn it into soup? That’s a pivot worth exploring.
Colcannon soup is, at its heart, a creamy potato and cabbage-based soup, often blended for a velvety mouthfeel. Leeks, onions, cream, garlic—they all show up. Sometimes bacon. Sometimes not. Think vichyssoise with a brogue. But there’s nuance here, and that’s where things get chef-y.
The Origins: How Far Back Are We Going?
The roots of Colcannon date back to at least the 18th century. Irish cookbooks from as early as 1735 reference versions of “cál ceannann”—which roughly translates to “white-headed cabbage.” The soup adaptation is harder to pin, likely a modern riff, but the dish itself was all about using what was at hand.
Ireland, post-Potato Famine, leaned heavily into affordable, filling staples. Cabbage was cheap. Potatoes, when available, were everything. That legacy of resourcefulness is baked—or rather, boiled—into the soup’s DNA.
Today, chefs are reclaiming that humble foundation and building on it with technique, with layering, with a touch more finesse.
The Core Ingredients: Let’s Talk Science
At its base, Colcannon soup needs four things: potatoes, cabbage (or kale), alliums (leeks, onions, or both), and fat (butter or cream, often both). Let’s break that down from a technical lens.
- Potatoes: Starchy ones, like Russets or Maris Piper, yield a smoother texture. Waxy types resist blending and can lead to a gluey mess. Don’t overwork them—unless you like soup that behaves like wallpaper paste.
- Cabbage/Kale: Texture matters. Kale adds tooth; cabbage melts. Savoy cabbage, with its wrinkled leaves, sits nicely between the two.
- Leeks and Onions: Leeks give a gentler, rounder allium profile. Sweat them, don’t caramelize. You want sweet, not savory burn.
- Butter & Cream: Use quality Irish butter if you can. Kerrygold isn’t hype—it’s just better. For cream, 35% fat is standard in pro kitchens. Anything lower, and you risk curdling under heat or acid.
You’d be surprised how many chefs mess that last one up. Cream isn’t just white liquid—it’s a tool. A medium. It can carry or kill a soup.
Technique: More Than Just Chuckin’ It in a Pot
There’s a right way and a lazy way. If you’re doing the latter, stop now.
Start by sweating the leeks and onions slowly in butter. Lid on, low heat, 10 minutes minimum. They should be soft but not browned.
Then in goes the shredded cabbage. Another slow cook. You’re coaxing out sweetness, not sautéing. Add garlic late—burnt garlic in cream-based soup is a cardinal sin.
Deglaze with a splash of white wine or cider vinegar (if you’re feeling fancy). Add diced potatoes and just enough stock to cover—chicken for depth, veg if you’re keeping it plant-based. Simmer till soft.
Now the decision: chunky or smooth? Purists go halfway—blend two-thirds, fold the rest back in. It’s a texture play, keeps the bowl interesting.
Finish with a touch of cream and a cube of butter stirred in off-heat. Salt generously. Don’t be shy. Potatoes soak it up like a sponge with issues.
Modern Variants That Actually Work
You don’t need to gild the lily, but chefs always try. Some variants are worth noting:
- With Bacon or Ham Hock: Adds smoke and umami. Crisped pancetta as a garnish? Yes please.
- Vegan Colcannon Soup: Swap in oat cream, use smoked paprika or nutritional yeast for body. Surprisingly satisfying.
- With Blue Cheese: A few crumbles stirred in before serving can elevate the profile. Think Stilton or Cashel Blue.
- Fermented Cabbage (Sauerkraut): Tiny amounts give tang and complexity. Don’t go overboard or it tastes like a failed German experiment.
Keep in mind, these riffs only work if your base is solid. You can’t dress up a bland soup.
Why It’s Trending Now: A Gut Check on Comfort
After COVID, after all the economic ups and downs, people aren’t chasing tweezed pea foam anymore. They want bowls. They want warmth. They want something that tastes like a hug with structure.
According to a 2024 report by Mintel, comfort food demand in restaurants is up 27% compared to 2019. But diners also want transparency and story. Colcannon soup ticks every box: sustainable, heritage-driven, cost-effective, and open to personalization.
It’s also low food waste. You can use ugly veg, off-cuts of cabbage, bits of potato that would never make it into a fine dice. It’s recession food dressed as rustic luxury. A perfect storm for chefs with margins to mind and guests to soothe.
Common Pitfalls (And How Not to Ruin It)
- Overblending: Ever had a soup that feels like paste? That’s overworked potato starch. Blend gently, and not too hot.
- Not enough fat: This isn’t a diet soup. Skimp on butter and cream, and you’ll end up with cabbage water.
- Underseasoning: Season every step. Soup needs salting in layers—especially with potatoes.
- Using the wrong cabbage: Napa? Don’t. Red cabbage? Please no. Stick to Savoy, green, or kale if you must.
Plating & Presentation: Because Yes, It Matters
Colcannon soup can look… well, beige. That’s fine at home, but not on a menu. Here’s how to give it lift:
- A swirl of cream on top, like a latte. Use the back of a spoon.
- Microgreens? Overdone, but a few wild chive blossoms? Perfect.
- Croutons fried in bacon fat. Crunch, salt, texture.
- A drizzle of scallion oil (just blitz green onions and neutral oil, strain).
Visuals matter. Especially when you’re charging $14 for a bowl of soup that costs less than $2 to make.
Nutrition & Dietary Angles: Not Just a Carbfest
Colcannon soup can be healthy. Skip the cream, keep the butter modest, and lean on kale instead of Savoy. One serving can deliver over 30% of your daily fiber, depending on how much roughage you leave in.
It’s also gluten-free naturally. That’s a win. And it adapts well for plant-based menus, which are still in high demand—30% of U.S. diners in 2024 reported seeking out meatless options, even if they weren’t vegan.
Conclusion: Why Every Chef Should Have This in Their Back Pocket
Colcannon soup isn’t trying to win Michelin stars. It’s not trendy, or flashy, or particularly photogenic. But it is a deeply effective, efficient, and emotional dish. That’s rare.
In a climate where food costs are rising, staff are hard to keep, and guests are demanding more from less—this soup delivers. You can prep it ahead, reheat gently, make it vegan or carnivorous, keep it rustic or make it luxe. It’s versatile, inexpensive, and dripping in cultural cachet.
And best of all? It tastes like home—even if you’ve never set foot on Irish soil.
So go on. Put it on your menu. Make it your own. But respect the cabbage.
Would you like a pro-level recipe breakdown or suggested menu applications for this soup?
FAQs
What is Colcannon soup made of?
It’s a creamy soup made from potatoes, cabbage or kale, leeks or onions, butter, and sometimes cream or bacon.
Is Colcannon soup traditionally Irish?
Yes, it’s a modern take on the classic Irish dish “Colcannon,” which dates back to at least the 18th century.
Can I make Colcannon soup vegan?
Absolutely—just swap the butter and cream for plant-based alternatives like oat cream and olive oil.
What’s the best potato to use for Colcannon soup?
Starchy potatoes like Russets or Maris Piper give the best smooth texture when blended.
How can I avoid gluey or gummy soup?
Don’t overblend the potatoes—too much agitation releases excess starch and ruins texture.
Is Colcannon soup healthy?
It can be, especially when made with kale, minimal cream, and good-quality stock.
What’s the best garnish for Colcannon soup?
A swirl of cream, chive oil, bacon bits, or croutons work great for flavor and contrast.
Can I freeze Colcannon soup?
Yes, but avoid freezing if it’s heavy on cream as it may split when reheated.
How is Colcannon soup different from potato leek soup?
It includes cabbage or kale and often has a heartier, more rustic flavor profile.
Why is Colcannon soup trending in restaurants?
It’s cost-effective, comforting, adaptable, and ties into the rise of heritage and nostalgic cooking.
Mariana is a passionate home cook who creates delicious, easy-to-follow recipes for busy people. From energizing breakfasts to satisfying dinners and indulgent desserts, her dishes are designed to fuel both your body and hustle.
When she’s not in the kitchen, she’s exploring new flavors and dreaming up her next recipe to share with the Foodie Hustle community.