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Creamy Colcannon Potato Soup Recipe How To Serve In Rustic Bread Bowl

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A comforting and creamy colcannon potato soup inspired by traditional Irish flavors, served in a toasted rustic bread bowl for a cozy and hearty meal.

Ingredients

Scale
  • 4 cups (about 600g) russet potatoes, peeled and diced
  • 4 tablespoons (56g) unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 2 cups (90g) green cabbage, shredded
  • 3–4 scallion stalks, thinly sliced
  • 4 cups (960ml) chicken or vegetable broth
  • 1 cup (240ml) whole milk or half-and-half (can substitute with oat or almond milk)
  • Salt and freshly ground black pepper, to taste
  • 4 small or 2 large rustic round bread loaves (sourdough or crusty country-style bread)
  • Chopped fresh parsley or chives, for garnish (optional)

Instructions

  1. About 30 minutes before starting the soup, preheat oven to 350°F (175°C). Slice the tops off rustic bread loaves and hollow out the centers, leaving about a 1/2-inch thick shell. Place hollowed loaves and tops on a baking sheet and toast for 10-12 minutes until lightly crisp. Set aside.
  2. In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another 1 minute until fragrant.
  3. Stir in shredded cabbage and sliced scallions, cooking for 3-4 minutes until cabbage softens but still holds some bite.
  4. Add diced russet potatoes to the pot and stir to combine. Pour in chicken or vegetable broth, ensuring potatoes are just covered (about 4 cups). Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 15-20 minutes until potatoes are fork-tender. Add more broth if needed to keep potatoes covered.
  5. Use an immersion blender to puree the soup until smooth and creamy, leaving a few small chunks if desired. If using a countertop blender, blend in batches carefully.
  6. Stir in milk or half-and-half and warm the soup over low heat without boiling. Season generously with salt and freshly ground black pepper, tasting as you go.
  7. Ladle hot soup into toasted rustic bread bowls. Garnish with chopped scallions or parsley if desired. Serve with bread tops on or on the side.

Notes

Use russet potatoes for best creamy texture. Toast bread bowls well to prevent sogginess. Season soup in layers for best flavor. For dairy-free, substitute milk with oat or almond milk and butter with olive oil or vegan margarine. Soup thickens when cooled; add broth or milk when reheating to loosen. Customize with kale, Swiss chard, or cheese for variations.

Nutrition

Keywords: colcannon potato soup, creamy potato soup, rustic bread bowl, Irish soup, comfort food, cabbage soup, scallion soup, easy potato soup

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