Colcannon Soup


  • 8 ounces bacon, cut into 1 inch slices
  • 1 onion, diced
  • 2 large leeks, sliced
  • 2 green onions, sliced and divided
  • 3 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 6 cups chicken broth
  • 1/2 cup heavy/whipping cream
  • 2 pounds potatoes, cut into bite sized pieces
  • 4 cups cabbage, shredded
  • salt and pepper to taste


  1. Cook the bacon in a large sauce pan before setting aside and reserving 2 tablespoons of bacon grease in the pan.
  2. Add the onions and leeks and the whites of the green onions and cook over medium-high heat until tender, about 5 minutes.
  3. Add the garlic and thyme and cook until fragrant, about a minute.
  4. Add the broth, cream, potatoes, cabbage, and bacon, bring to a boil reduce the heat and simmer until the potatoes are tender, about 10 minutes.
  5. Season with salt and pepper to taste, mix in

This Recipe adapted from >>>> Click Here

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