Best 2 Colcannon Soup Recipes

COLCANNON SOUP

Steps:

• 1. Dice onions and potatoes, no need to peel the potatoes unless you prefer them that way. Shred the cabbage add all to a frying pan and cook just until potatoes begin to get soft. Season with salt and pepper and half Moroccan seasoning
• 2. While the veggies are cooking, make a thin bechamel sauce with the butter, flour, and milk. Melt butter, add flour and cook on medium for about a minute. Add Milk and stir until it comes to a gentle boil and begins to coat the spoon, add the rest of the Moroccan seasoning. Add the heavy cream and simmer.
• 3. Add the veggies, if the bacon has gotten the vegetables too greasy, drain and pat the vegetables, then add them to the liquid. Bring to a gentle boil. Do NOT cover. Turn heat down to medium low, or what ever setting your stove needs to keep the pot at a very gentle boil. If you boil it too hard the cream and milk solids will separate and the soup will be grainy.
• 4. Cook for 20 minutes or until the potatoes are fork tender. You can top this with Sour Cream and Chives when serving. You can also leave out the cabbage and add sour cream and chives to soup in pot then serve it with sour cream, chives, and bacon bits on top; to make it a "Loaded Potato Skins" soup
• 5. If the soup seems too thick adding more milk is A-Ok!

COLCANNON SOUP

Steps:

• In a large stockpot fry bacon until crisp and the fat is rendered, about 5 to 7 minutes. Remove cooked bacon to paper towel lined plate and let cool.
• Add onion, leeks and cabbage to the pan with the bacon fat. Stir to coat with bacon fat. Cook over medium heat, stirring occasionally until the vegetables are tender, about 10 minutes. Add garlic and cook for 30 seconds. Stir in flour and cook for about 1 minute.
• Add wine, scraping up any browned bits, and simmer 2 minutes until mixture begins to thicken. Add potatoes and chicken stock and bring to a boil. Reduce heat and simmer for about 15 minutes or until potatoes are tender.
• Remove from heat and stir in the heavy cream. Crumble cooled bacon and add to soup. Season with salt and pepper.