This Irish colcannon and thyme soup recipe will hit the spot
Irish colcannon and thyme soup - a modern twist on an old traditional Irish recipe, because let's be honest, it's always soup weather in Ireland!
This Irish colcannon and thyme soup recipe by Irish chef Darina Allen, featured on MyRecipes.com, is an interpretation of the classic dish of mashed potatoes, kale, and cabbage, garnished with thyme and black pepper.
Irish colcannon and thyme soup recipe
Yield: 6 servings (serving size: 1 1/3 cups)
Ingredients:
2 tablespoons butter, divided
2 1/2 cups diced peeled baking potato (about 14 ounces)
1 cup diced onion (about 4 ounces)
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 cups fat-free, less-sodium chicken broth
2 cups water
3 tablespoons water
8 cups thinly sliced savoy cabbage (about 1 pound)
1 tablespoon chopped fresh thyme leaves
Method:
Melt 1 tablespoon butter in a large saucepan over medium heat. Add potato, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook 6 minutes.
Add broth and 2 cups of water; bring to a boil. Cook for 10 minutes or until the potato is tender.
Combine 3 tablespoons of water with the remaining 1 tablespoon of butter in a large Dutch oven, then bring to a simmer. Add cabbage and thyme. Cover and cook 5 minutes, stirring occasionally.
Remove from heat; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
Place half of the potato mixture in a blender. Remove the center piece of the blender lid (to allow steam to escape), then secure the lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth.
Pour into a large bowl. Repeat the procedure with the remaining potato mixture. Add potato mixture to cabbage mixture; cook over medium-low heat until thoroughly heated.
* Originally published in 2014, last updated in January 2026.
