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Colcannon soup is a warm and filling dish from Ireland. It has roots in old Irish cooking. People made it with potatoes, greens, and milk. The name "colcannon" comes from the Irish word "cál ceannann," which means "white-headed cabbage." This soup is more than just food; it tells a story. It shows how people used simple ingredients to create comfort.

Colcannon Soup

Discover the comforting warmth of Colcannon Soup, a beloved Irish dish that beautifully blends potatoes and greens. This hearty recipe not only showcases rich flavors but also carries a deep cultural significance. Whether you're making it vegetarian or adding your favorite meats, there are endless variations to explore.Click to learn more and savor the experience!
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Ingredients
  

4 medium potatoes, peeled and diced

2 cups kale, chopped (or substitute with cabbage)

1 cup green onions, sliced (whites and greens separated)

4 cups vegetable broth

1 cup heavy cream

2 tablespoons unsalted butter

1 teaspoon garlic powder

Salt and pepper to taste

Optional: crumbled bacon or vegetarian bacon for garnish

Instructions
 

In a large pot, melt the butter over medium heat. Add the white parts of the green onions and sauté for 2-3 minutes until softened.

    Add the diced potatoes and vegetable broth to the pot. Season with salt and pepper, then bring to a boil.

      Reduce the heat and let simmer for about 15-20 minutes, or until the potatoes are tender.

        Stir in the chopped kale and cook for an additional 5 minutes until wilted.

          Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer to a blender in batches and blend until creamy.

            Return the blended soup to the pot over low heat, and stir in the heavy cream and garlic powder. Adjust seasoning if necessary.

              Serve warm, garnished with the green parts of the green onions and optional crumbled bacon if desired.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Serve the soup in rustic bowls with a swirl of cream on top and a sprinkle of green onions for a beautiful finish. Add crusty bread on the side for dipping.