Colcannon is a traditional Irish peasant dish made with potatoes buttery potatoes, onions, and cabbage. Here we've turned it into a creamy soup and added thick-cut bacon.
Serves: 6Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy
- 3 slices thick-cut bacon, cut into ½" pieces
- 2 Tbsp. butter
- 2 cups shredded cabbage
- 1½ lbs. boiling potatoes, peeled and cubed
- 1 lb. leeks, trimmed, washed and chopped
- 2 garlic cloves, peeled and minced
- 1 Tbsp. flour
- 4 cups chicken broth
- ¾ cup heavy cream
- ¼ tsp. ground nutmeg
- 1 tsp. salt
- ½ tsp. ground black pepper
- Place a Dutch oven over medium heat. Once it’s heated add the bacon and cook for 4–6 minutes until crispy. Remove the bacon, leaving the fat. Add the butter. Scrape the bottom of the pan as it melts.
- Reduce the heat to medium-low. Stir in the cabbage, potatoes, and leeks and toss in the butter. Cover and cook for 10 minutes, stirring a few times to prevent sticking. Stir in the garlic and flour and cook for 1 minute.
- Stir in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer until the potatoes are very soft, about 20 minutes.
- Remove the pan from the heat and stir in the cream and nutmeg. Use a potato masher or an immersion blender to break up the potatoes. Taste and season with salt and pepper. Sprinkle with the reserved bacon and serve while warm.