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–+ servings
Amanda Patel

Easy Potato Soup (Irish Colcannon, One-Pan, 40 Minutes)

This cozy one-pan potato soup brings the comforting flavors of Irish colcannon—potatoes, cabbage, and scallions—into a creamy, spoonable format. It's hearty, flexible, and perfect for weeknight dinners or meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Comfort Food, Irish
Calories: 225
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil or butter
  • 1 medium onion, finely chopped
  • 2 ribs celery, thinly sliced (optional)
  • 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 thyme
  • 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

Equipment

  • 5–6 qt heavy pot Prevents scorching and distributes heat evenly.
  • immersion blender or potato masher For controlling texture.
  • cutting board
  • chef's knife
  • measuring cups and spoons

Method
 

  1. 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.
  2. Stir in diced potatoes, cabbage, thyme, black pepper, and vegetable broth. Bring mixture to a simmer, then reduce heat to medium-low.
  3. Simmer uncovered for 15–18 minutes, or until potatoes are fork-tender and cabbage is soft.
  4. 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.
  5. 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.
  6. Taste and adjust with salt and pepper as needed. Serve hot, topped with remaining scallions.

Nutrition

Calories: 225kcalCarbohydrates: 34gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 590mgPotassium: 830mgFiber: 4gSugar: 4gVitamin A: 180IUVitamin C: 27mgCalcium: 90mgIron: 1.7mg

Notes

Make it your own by swapping in kale or spinach, adding cheese or nutritional yeast, or blending to your desired thickness. For best results, slice cabbage thin and add a splash of acid at the end to brighten the flavors. Refrigerates well and tastes even better the next day!

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