A touch of Ireland: Creamy potato soup with cabbage and kale
This creamy potato soup sweetened by cabbage and leeks is perfect winter comfort food with very affordable ingredients.
A lot of our everyday recipes are seasonal, mostly because of the local vegetable delivery we get. So to my embarrassment, we didn't pick up this Irish recipe while living in Dublin, but while googling what to use cabbage for, here in Berlin.
Colcannon is a delicious dish of mashed potatoes with cabbage, and this soup is based on and made vegan from this Simply Recipes Colcannon Soup entry.
I've been making this soup version of an Irish colcannon for a few winters now, and it's the perfect comfort food and finds use for all that wintery cabbage, leek and kale.
Creamy potato soup with cabbage
about 6 servings2 tbsp oil suitable for frying
300 g leek (about 1 mid-sized leek)
300 g cabbage (1/4 to 1/3 cabbage, depending on its size)
150 g kale
1 kg potatoes of a mealy variety
1.4 l vegetable stock (or water + veg stock powder)
2 garlic cloves
2 bay leaves
2 bay leaves
1/2 tsp curry powder
2 tsp salt
1 tsp white pepper
2 dl soy or oat cream
Clean your leek by slicing the top half in two and rinsing well. Rinse the cabbage and kale. Slice the leek into thin slices, chop the cabbage and finely chop the kale leaves.
Add to the pot: water, potatoes, garlic, bay leaves, curry powder and salt. Bring the soup to a simmer and cook for about 15 to 20 minutes – until the potatoes are soft.
Remove the pot from the heat. Stir in cream and white pepper. Taste to see if more salt and pepper is needed. Potatoes love salt!
The flavour is sweet and creamy but subtle, try adding some Sriracha or another hot sauce over it when you serve. If you worry about protein, or want to make your colcannon soup a bit more filling, add 150 grams of finely cubed smoked tofu or sliced veggie sausages to the recipe.
2 tsp salt
1 tsp white pepper
2 dl soy or oat cream
Clean your leek by slicing the top half in two and rinsing well. Rinse the cabbage and kale. Slice the leek into thin slices, chop the cabbage and finely chop the kale leaves.
Heat the oil in a large pot (the greens take a lot of room before they boil down!). Add cabbage, leeks and kale, and cook them gently until they begin to soften (10–15 minutes). Stir occasionally.
Meanwhile, peel and rinse the potatoes. Dice them into small-ish cubes, peel the garlic cloves and crush them under the knife blade.
Add to the pot: water, potatoes, garlic, bay leaves, curry powder and salt. Bring the soup to a simmer and cook for about 15 to 20 minutes – until the potatoes are soft.
Remove the pot from the heat. Stir in cream and white pepper. Taste to see if more salt and pepper is needed. Potatoes love salt!
The flavour is sweet and creamy but subtle, try adding some Sriracha or another hot sauce over it when you serve. If you worry about protein, or want to make your colcannon soup a bit more filling, add 150 grams of finely cubed smoked tofu or sliced veggie sausages to the recipe.
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