Potato Soup Colcannon — Cozy, Reliable, Weeknight-Ready

Quick Facts
Time: 40 minutes • Yield: 6 servings • Skill: Easy • Method: One-pot stovetop • Diet: Vegetarian • GF • DF option

Introduction

Potato soup is what we reach for when the day gets long and the fridge looks sparse. This Irish colcannon–inspired version turns the classic trio—potatoes, cabbage, and scallions—into a spoonable, buttery bowl that tastes like mashed potato soup with lift and body. The broth is creamy without being heavy, the cabbage melts into silky ribbons, and the scallions pop with gentle onion sweetness. If your weeknights need a comforting reset, this is it. It’s perfect for anyone craving fall soup recipes, easy meal prep, or a wallet-friendly pot that reheats like a dream.

Want even more cozy bowls? Browse our Potato Soup recipes for weeknight favorites.

Why You’ll Love It

• Weeknight-easy: minimal chopping, clear timing, one pot.
• Flexible: swap cabbage for kale or leeks for onions.
• Balanced flavor: buttery body, pepper warmth, bright scallion finish.
• Great leftovers: thickens slightly and reheats beautifully.

Ingredients

• 2 tbsp butter (or olive oil for DF)
• 1 large leek, white & light green only, thinly sliced (or 1 medium onion)
• 3 cloves garlic, minced
• 5 cups low-sodium vegetable stock
• 2 lb Yukon Gold potatoes, peeled and ¾-inch diced
• 3 cups thinly sliced green cabbage (about ½ small head)
• 1 bay leaf
• ½ tsp fine sea salt, plus more to taste
• ½ tsp black pepper, plus more to finish
• ½ cup milk or half-and-half (sub unsweetened oat milk for DF)
• ½ cup shredded sharp white cheddar (optional; skip for DF)
• 4 scallions, thinly sliced (reserve some for topping)
• 1–2 tsp apple cider vinegar or lemon juice, to finish
• Chopped parsley or chives (optional)

What each ingredient does — Butter: round, buttery base; Leek: sweet aromatics; Garlic: savory backbone; Stock: body without heaviness; Potatoes: starchy creaminess; Cabbage: tender ribbons; Bay leaf: subtle herbal note; Salt/Pepper: balance; Milk: silk; Cheddar: extra richness; Scallions: fresh bite; Vinegar/Lemon: brightness.

Must-have: potatoes, cabbage, stock, scallions. Flexible: leek/onion, dairy, cheese, herbs.
Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: Leek ↔ onion; add a rib of celery for extra aroma.
• Greens: Cabbage ↔ curly kale or Savoy; thin ribbons cook quickly.
• Starch: Yukon Golds give creaminess, Russets give fluff—use what you have.
• Dairy/Fats: Butter ↔ olive oil; milk ↔ oat milk; cheddar ↔ a spoon of nutritional yeast for DF savoriness.
• Budget/time savers: Pre-chopped cabbage mix; bagged diced onions; use leftover mashed potatoes stirred in at the end for thickness.

Equipment Notes

A heavy 5–6 qt soup pot or Dutch oven holds heat well and prevents scorching. An immersion blender is nice-to-have for blending a portion directly in the pot, but a potato masher also works for a rustic texture. If using a standard blender, vent the lid for steam and blend in small batches.

Step-by-Step

1. Sauté aromatics (why): Melt butter over medium heat. Add leek and a pinch of salt; cook 4–5 minutes until translucent—this builds sweetness. Stir in garlic for 30 seconds until fragrant.
2. Simmer base (why): Pour in stock; add potatoes, cabbage, bay leaf, ½ tsp salt, and ½ tsp pepper. Bring to a gentle boil, then reduce to a lively simmer. This softens potatoes evenly.
3. Cook to tender (cue): Simmer 15–18 minutes until potatoes are fork-tender but not mushy and cabbage is soft.
4. Thicken (how): Remove bay leaf. Partially blend with an immersion blender 5–10 seconds, or mash 6–8 times—you want some cubes to remain.
5. Enrich (balance): Stir in milk and cheddar (if using). Warm 1–2 minutes on low; do not boil after dairy is added.
6. Finish (flavor pop): Stir in most scallions. Add 1–2 tsp acid to brighten. Taste and adjust salt/pepper.
7. Serve: Ladle into bowls; finish with reserved scallions, pepper, and herbs.

Make-Ahead, Storage & Reheating

• Make-ahead: Slice cabbage/leek and cube potatoes up to 24 hours ahead (store potatoes submerged in water).
• Fridge: 3–4 days in airtight containers; texture thickens—great for lunches.
• Freeze: Up to 3 months without dairy. Add milk/cheese fresh after thawing.
• Reheat: Low heat on stovetop with a splash of stock or water until steamy; re-season with salt and a squeeze of lemon.

How to Lighten / Make It Creamy

• Lighten: Use olive oil, swap half the potatoes for cauliflower, or finish with a squeeze of lemon instead of extra cheese.
• Make it extra creamy: Blend a larger portion of the soup, then stir in unsweetened oat milk or a dollop of plain yogurt off heat (temper first to avoid curdling).

Toppings, Garnishes & Finishes

Crunch: rye-style croutons, toasted pumpkin seeds.
Fresh: scallions, parsley, chives.
Tang/Heat: lemon, a few chili flakes, or a drizzle of chili oil.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Rustic bread or soda bread, a simple green salad with vinaigrette, or steamed green beans. For drinks, try sparkling water with lemon or a light, crisp white.

Scaling the Recipe

To double, use a larger 7–8 qt pot and simmer a few extra minutes to heat through; blend in short bursts to keep texture. To halve, reduce pot size so ingredients stay submerged and cook slightly less time.

Nutrition & Dietary Notes

Naturally vegetarian and gluten-free. Dairy-free with olive oil + oat milk and no cheese. Potatoes provide potassium and fiber; cabbage adds vitamin C and texture.

Troubleshooting

• Too salty? Add a splash of water/stock and a squeeze of lemon.
• Too bland? Salt in small pinches and finish with acid and fresh scallions.
• Too watery? Simmer uncovered to reduce or blend a bit more.
• Overcooked? Stir in fresh scallions and a knob of butter/olive oil to revive.

FAQs

Can I use frozen or precut ingredients? Yes—precut onions/cabbage and frozen diced potatoes work; adjust simmer time.
Best veg swaps? Kale or Savoy cabbage are classics; add carrots or peas for color.
How do I keep it from drying out? Reheat gently with a splash of stock.
Dairy-free? Use olive oil and oat milk; skip cheese or add nutritional yeast.
How long does it keep/freeze? 3–4 days chilled; up to 3 months frozen (without dairy).

Variations

• Lemony Herb: Finish with lemon zest/juice and chopped dill.
• Spicy Chipotle: Add minced chipotle and balance with a drizzle of honey and lime.
• Creamy Parmesan: Swap cheddar for Parmesan; add a splash of cream.

Chef Notes / Test Kitchen Tips

Salt in stages—once with the aromatics, again after simmering, and finally after adding acid. The soup is done between 18–22 minutes after it reaches a simmer; resist the urge to overblend, which can turn potatoes gluey. Keep heat low once dairy is in to maintain a silky texture.

Conclusion

This colcannon-style potato soup stays firmly in the comfort zone while keeping your weeknights sane: one pot, clear steps, 40 minutes. It keeps 3–4 days, making lunch a warm, no-stress repeat. If it hits the spot, leave a rating and share your bowl shot—I’d love to see your toppings.

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