Irish Colcannon and Thyme Leaf Soup

Name: Irish Colcannon and Thyme Leaf Soup
Yield: 6 servings (serving size: 1 1/3 cups)
Ingredients: 2 tablespoons butter, divided; 2 ½ cups diced peeled baking potato (about 14 ounces); 1 cup diced onion (about 4 ounces); ½ teaspoon salt, divided; ½ teaspoon freshly ground black pepper, divided; 3 cups fat-free, less-sodium chicken broth; 2 cups water; 3 tablespoons water; 8 cups thinly sliced savoy cabbage (about 1 pound); 1 tablespoon chopped fresh thyme leaves

13 Ratings
11 Reviews

This soup reinterprets an Irish classic: colcannon, a dish of mashed potatoes and kale or cabbage. Garnish with extra thyme and black pepper.

By Darina Allen

Recipe by Cooking Light March 2007

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:

6 servings (serving size: 1 1/3 cups)

Nutrition Info

Directions

Step 1
Melt 1 tablespoon butter in a large saucepan over medium heat. Add potato, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook 6 minutes. Add broth and 2 cups water; bring to a boil. Cook 10 minutes or until potato is tender.

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Step 2
Combine 3 tablespoons water and remaining 1 tablespoon butter in a large Dutch oven; bring to a simmer. Add cabbage and thyme. Cover and cook 5 minutes, stirring occasionally. Remove from heat; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
Step 3
Place half of potato mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Add potato mixture to cabbage mixture; cook over medium-low heat until thoroughly heated.

Nutrition Facts

Per Serving:

130 calories; calories from fat 28%; fat 4.1g; saturated fat 2.5g; mono fat 1.1g; poly fat 0.3g; protein 4.2g; carbohydrates 21g; fiber 4.5g; cholesterol 10mg; iron 0.9mg; sodium 442mg; calcium 48mg.

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Mary Terrell

02/24/2022

The whole family enjoyed it! Notes: added one small peeled and diced turnip with the potatoes to give it extra flavor.
Stirred in 1/2 cup sour cream just before serving
Topped each bowl with parmesan cheese.

davidcrozier

07/16/2017

Anyone know if you can cook this the day before ?

mollydollyk

03/17/2015

This was yummy for an early St Patricks day meal. I used kale since it seemed more interesting than the cabbage. But I didn't understand why you were supposed to boil the greens in another pot, I just put it straight into the soup after I pureed some of the potatoes, it turned out fine. I ate it with some soda bread.

MereUbu

03/18/2013

Made this on St. Patrick's Day with brown soda bread, and it was delicious. Not a pretty dish, but very tasty. Everyone was surprised that there was no cream in it, and my dinner guest begged for a to-go portion to take home. I was worried at how bland it tasted initially, but once I upped the salt a little, it was fine.

cyndeecooks

03/18/2012

I feel it lacked flavor. I added the garlic. It just needs a little something.

laebrown

03/21/2011

Made this on Saint Patrick's Day with Irish Soda Bread...the entire pot got devoured! I simmered the potatoes on low for about 10 minutes longer than required, to ensure they would blend completely with an immersion blender. Ended up using one entire large head of cabbage. The best move I made was adding 2 cloves of minced garlic and some extra pepper...really brought out the flavor of the cabbage and potato. Going to make this again - no matter what day it is! Bon appetit! :D

GayleR

03/19/2011

We enjoyed this soup. I used a combination of regular cabbage and kale, which was nice visually. I substituted 1 cup of reconstituted bouillon for 1 cup of broth. Served with CL Mummie's Brown Soda Bread, which didn't turn out as well.

Guenevere

04/10/2010

Since I'm allergic to potatoes, I used cauliflower instead. Pureed it with an immersion blender, and then added the cabbage. It was thick and creamy and delicious -- definitely a keeper. My husband, who despises cabbage, pronounced it excellent!

annahovna

03/15/2010

This soup was excellent. My friends and I couldn't believe how rich and creamy it is without the addition of cream. I also used regular cabbage and just cooked it a bit longer. Served with Mum's Soda Bread, also from CL. Bravo.

inwinecountry

03/11/2010

Wow! This soup is outstanding. The recipe was very easy to follow. The only substitution I made was I used regular cabbage, not savoy. I used my immersion blender to puree potato mixture.

Teagal

03/02/2009

This recipe was so easy and delicious. I made it exactly as written. Everyone liked it including my 11 yr. old and my husband.

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