Try this Colcannon Soup recipe, or contribute your own.
- 4 cups heavy cream
- 8 cups vegetable broth
- 6 slices bacon thick cut, diced
- 2 whole yellow onion chopped
- 2 whole leeks chopped
- 2 pounds red potatoes peeled and diced
- 1 whole cabbage cored and sliced
- 1 cup dry white wine i use a dry buttery chardonnay
- 7 ounce irish white cheddar cheese shredded, i use kerry gold reserve cheddar
- 3 carrots diced
- Carbohydrate 18.5247554657786 g
- Cholesterol 63.8057387001544 mg
- Fat 21.1048902178216 g
- Fiber 2.02384508585186 g
- Protein 4.20307932122377 g
- Saturated Fat 11.2613939610377 g
- Serving Size 1 1 Serving (341g)
- Sodium 513.624555281401 mg
- Sugar 16.5009103799268 g
- Trans Fat 1.49876264209233 g
- Calories 279 calories
Step-by-step
- Cook the bacon in a pot over medium-height heat, stirring occasionally, until the bacon renders its fat.
- Deglaze the pot with the white wine.
- Lower the heat to medium. Add the onions, leeks and then add a few handfuls of the cabbage, cover the pot and let it cook for a few minutes while the cabbage reduces. Continue to add the cabbage a little at a time until it has reduced enough to allow you room to add the rest of the ingredients.
- Add the potatoes, carrots, and vegetable stock, bring to a boil, and season with salt and pepper to taste. Lower the heat and simmer until the potatoes are tender.
- Add the cream and cheese and simmer for a few minutes until the soup has a creamy texture.
Can heavy cream be swapped out without losing body? Substituting full-fat coconut milk or a starchy potato puree works well when dairy must be avoided, though the final mouthfeel will shift slightly. Rendering thick-cut bacon over medium heat requires patience; do not rush this phase or the fat will not fully liquefy before the solids brown.
Managing Volume and Sequence
Adding a whole head of cabbage to a stockpot initially creates a capacity problem. Layering the brassica incrementally allows steam to wilt the leaves down by half every three minutes, freeing space for root vegetables and broth without requiring a larger vessel. Simmering the red potatoes until a paring knife slides through with zero resistance ensures proper thickening when the cheese is introduced.
- Stir the soup constantly after adding the Irish white cheddar to prevent scorching at the base of the pot.
- Cool leftovers completely within two hours before transferring containers to the refrigerator for storage up to four days.
- Deglaze thoroughly with white wine while the pot is hot to dissolve browned bacon fond.
