Quick Facts
Time: 40 minutes • Yield: 6 servings • Skill: Easy • Method: One-pan stovetop • Diet: Vegetarian • GF • DF option
Introduction
Potato soup is the answer when you want comfort that doesn’t require a marathon. Inspired by Irish colcannon—potatoes, cabbage, and scallions—this version gives you the buttery taste of mashed potatoes in a spoonable, cozy bowl. It’s velvety with tender potato bites, sweet cabbage ribbons, and a clean finish of fresh onions. Ideal for families, budget cooking, and anyone building a list of fall soup recipes or crock-pot-friendly ideas (stovetop directions included here).
Find your next favorite in our Potato Soups collection.
Why You’ll Love It
- Weeknight-easy: pantry staples, 30–40 minutes, one pan.
- Flexible: swap in kale, add peas, or fold in cheese—or keep it dairy-free.
- Balanced flavor: creamy base, pepper warmth, bright scallion edge.
- Great leftovers: thickens just enough to be even better day two.
Easy Potato Soup (Irish Colcannon, One-Pan, 40 Minutes)
Ingredients
Equipment
Method
- Warm oil or butter in a heavy pot over medium heat. Add onion, celery (if using), and a pinch of salt. Cook for 5 minutes until translucent. Add garlic and cook for 30 seconds more.
- Stir in diced potatoes, cabbage, thyme, black pepper, and vegetable broth. Bring mixture to a simmer, then reduce heat to medium-low.
- Simmer uncovered for 15–18 minutes, or until potatoes are fork-tender and cabbage is soft.
- Lightly mash some of the potatoes against the side of the pot or blend about ¼ of the soup using an immersion blender to thicken.
- Reduce heat to low. Stir in milk, and cheese if using, until smooth. Fold in most of the scallions and stir in lemon juice or vinegar.
- Taste and adjust with salt and pepper as needed. Serve hot, topped with remaining scallions.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 2 ribs celery, sliced thin (optional but nice)
- 3 cloves garlic, minced
- 5 cups low-sodium vegetable broth
- 2 lb potatoes (Yukon Gold or Russet), peeled and ¾-inch diced
- 3 cups green cabbage, very thinly sliced
- 1 tsp kosher salt, divided (adjust to taste)
- ½ tsp black pepper
- ¼ tsp dried thyme or 1 tsp fresh
- ½ cup unsweetened oat milk or milk of choice
- ½ cup grated Irish-style cheddar (optional)
- 4 scallions, thinly sliced
- 1–2 tsp lemon juice or cider vinegar
What each ingredient does — Oil/Butter: carries flavor; Onion/Celery: savory base; Garlic: depth; Broth: body; Potatoes: creamy starch; Cabbage: sweetness and texture; Salt/Pepper: balance; Thyme: herbal note; Milk: silk; Cheddar: richness; Scallions: snap; Lemon/Vinegar: brightness.
Must-have: potatoes, cabbage, stock. Flexible: aromatics, dairy, herbs.
Pro tip: Slice cabbage very thin so it softens in the same window as the potatoes.
Substitutions & Swaps
- Aromatics: Use leeks instead of onion for a delicate flavor.
- Greens: Curly kale or Savoy are great; add baby spinach at the end for color.
- Dairy-free: Olive oil + oat milk; skip cheese or add 1–2 tbsp nutritional yeast.
- Crock Pot note: Sauté aromatics first for best flavor, then cook on LOW 6–7 hours or HIGH ~3 hours until potatoes are tender; finish with milk and scallions.
Equipment Notes
A 5–6 qt heavy pot prevents scorching and holds heat. An immersion blender or potato masher gives control over texture. If you plan to slow-cook, a 4–6 qt slow cooker works; still sauté onions/garlic first for depth.
Step-by-Step
- Build aroma: Warm oil over medium heat. Add onion, celery, and a pinch of salt; cook 5 minutes until translucent. Add garlic for 30 seconds.
- Add bulk: Stir in potatoes, cabbage, thyme, pepper, and broth. Bring to a simmer; reduce to medium-low.
- Cook to tender: Simmer 15–18 minutes until potatoes are fork-tender and cabbage is soft.
- Texture control: Lightly mash a few scoops of potatoes against the pot or blend ¼ of the soup briefly to thicken while keeping chunks.
- Enrich & finish: Stir in milk, then cheese if using; keep heat low so it stays smooth. Fold in most scallions; brighten with lemon.
- Taste & serve: Adjust salt/pepper. Ladle into bowls and top with remaining scallions.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop onions and cabbage; keep potatoes submerged in cold water up to 24 hours.
- Fridge: 3–4 days, covered.
- Freeze: Up to 3 months without dairy; add milk after thawing.
- Reheat: Medium-low heat with a splash of broth/water; finish with extra scallions and pepper.
Planning the week? Add a few of our soups to your prep list.
How to Lighten / Make It Creamy
- Lighten: Use more broth and less milk; add extra cabbage and a handful of peas for body.
- Creamy: Blend half the soup or stir in a spoon of Greek yogurt off heat (temper first).
Toppings, Garnishes & Finishes
Crunch: garlic croutons, toasted sunflower seeds.
Fresh: scallions, parsley.
Tang/Heat: lemon, white wine vinegar, chili flakes or a touch of chili oil.
Microcopy: A sprinkle, a swirl, a squeeze—instant upgrade.
Sides & Pairings
Serve with warm bread, a chopped salad with mustard vinaigrette, or roasted carrots. Sparkling water with citrus suits the creamy profile.
Scaling the Recipe
For a crowd, double all ingredients and use an 8-qt pot; keep simmer gentle so potatoes don’t break. For half batch, use a 3-qt pot and reduce simmer time slightly.
Nutrition & Dietary Notes
This potato soup offers satisfying carbs and fiber from potatoes and cabbage. It’s gluten-free as written. Make it dairy-free with olive oil and oat milk and skip the cheese.
Troubleshooting
- Salty? Add more unsalted stock or water and a squeeze of lemon.
- Flat? Pinch of salt plus acid and fresh scallions.
- Thin? Simmer to reduce or blend a little more.
- Gummy? Overblending potatoes can turn them gluey—blend briefly.
FAQs
Can I use frozen or precut ingredients? Yes—frozen diced potatoes and bagged coleslaw mix work; adjust time.
Best swaps for scallions? Chives or finely sliced leeks stirred in at the end.
How do I keep it creamy without cream? Oat milk plus partial blending gives body.
Is this slow-cooker friendly? Yes; see notes under substitutions.
How long does it keep? 3–4 days in the fridge, reheats well for lunches.
Variations
- Lemony Herb: Add zest/juice and dill or parsley.
- Spicy Chipotle: Stir in minced chipotle; balance with a touch of honey and lime.
- Creamy Parmesan: Finish with grated Parmesan and a splash of cream.
Chef Notes / Test Kitchen Tips
Bloom aromatics in fat first—this is where the soup’s backbone forms. The sweet spot is 18–22 minutes of simmer after boil; potatoes should be tender but hold shape. Add acid last; it wakes everything up.
Conclusion
In 40 minutes, this Irish-inspired potato soup brings the buttery comfort of colcannon to your weeknight table. It stores well for 3–4 days and tastes even better after a rest. If you make it, leave a rating and share your favorite topping combo—I’d love to see your bowl.
