I’ve had a hankering for something Irish for a while this weekend, even though St. Patrick’s Day isn’t until next weekend. But I’ve also got a bajillion other things going on, so no time to get to grocery store. So what to do? Raid the pantry and fridge, and use what I have on hand. And look, Colcannon Soup!
Now, colcannon itself is not hard to make at all – it’s just potatoes, leeks and cabbage, after all. But I wanted soup, and had no leeks, so make-do colcannon soup was the result. Using the pre-shredded cole slaw meant it took a whole 30 minutes to make, and boy, is it hearty and warming.
If you’d like a little more protein, feel free to substitute plain yogurt for the sour cream. I probably will serve a small amount of polska kielbasa (so very Irish!) along with the soup.
If you try it, let me know how you liked it!
Super Easy Colcannon Soup
2 lbs potatoes
1 box chicken broth
1 medium onion
1 c sour cream
1 bag pre-shredded cole slaw
white pepper and salt to taste
- Peel, rinse, and cut potatoes into roughly 1 inch sections.
- Dice onion.
- Add potato and onion to soup pot with all of the broth.
- Bring to a boil, reduce heat, and boil gently until onions and potato are very soft.
- Mash everything together in the pot and keep simmering.
- Mix the sour cream in a separate bowl with about a cup of the hot soup, to avoid curdling. Then add this mixture slowly to the soup, stirring well after each addition.
- Simmer for about 5 more minutes, then add all of the cabbage.
- Add salt & white pepper to taste.
- Simmer just until the cabbage is just tender (about another 5 minutes).
- Serve and enjoy!