Colcannon soup is a delightful twist on the traditional Irish dish, colcannon, which combines creamy mashed potatoes with cabbage or kale. This soup version is perfect for those chilly Midwestern evenings when you want something warm and comforting. It's a great way to introduce your family to a bit of Irish culture, and the creamy, chunky texture is sure to be a hit with both kids and adults alike.

This creamy colcannon soup pairs beautifully with a slice of crusty bread or a warm, buttery biscuit. For a heartier meal, you might serve it alongside a simple green salad or some roasted root vegetables. A sprinkle of crispy bacon on top can add a lovely crunch and extra flavor.

Servings: 6

4 tablespoons unsalted butter
1 large onion, chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth
4 large potatoes, peeled and diced
2 cups chopped cabbage or kale
1 cup heavy cream
Salt and pepper to taste
Chopped fresh parsley for garnish

In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.

Add the broth and potatoes to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.

Stir in the cabbage or kale and continue to simmer until the greens are wilted and tender, about 5 minutes.

Using an immersion blender, blend the soup until smooth, leaving some chunks for texture.

Stir in the heavy cream and season with salt and pepper to taste. Heat through but do not boil.

Serve hot, garnished with fresh parsley.

For a vegetarian version, use vegetable broth instead of chicken broth. If you have picky eaters, you can blend the soup completely smooth to hide the greens. For an extra flavor boost, add a pinch of nutmeg or a splash of white wine while cooking the onions. You can also add cooked bacon or ham for a meaty version, or top with shredded cheese for extra creaminess.

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