Irish Potato and Kale Soup with Crispy Bacon Crumbles
Creamy Irish Colcannon Soup with Kale and Bacon combines tender potatoes, fresh kale, and smoky bacon in a rich, comforting broth inspired by traditional Irish colcannon.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
Scale
6 slices thick-cut bacon, chopped
1 medium yellow onion, diced
2 cloves garlic, minced
2 pounds Yukon Gold or Russet potatoes, peeled and diced
4 cups chicken broth
2 cups chopped kale, stems removed
2 tablespoons unsalted butter
1 cup heavy cream
Salt to taste
Freshly ground black pepper to taste
2 tablespoons chopped fresh parsley or sliced green onions for garnish
Instructions
- Cook chopped bacon in a large pot over medium heat until crisp. Remove bacon and reserve 2 tablespoons of drippings in the pot.
- Add diced onion and cook until soft, about 5 to 7 minutes. Stir in garlic and cook briefly.
- Add diced potatoes and chicken broth. Bring to a boil, then reduce to a simmer and cook until potatoes are tender, about 15 to 20 minutes.
- Stir in chopped kale and simmer until tender, about 5 minutes.
- Blend part of the soup using an immersion blender, leaving some chunks for texture.
- Stir in butter and heavy cream. Simmer gently for 5 minutes. Season with salt and pepper.
- Return most of the bacon to the pot and stir. Serve topped with remaining bacon and fresh herbs.
Notes
For a lighter version, use half-and-half instead of heavy cream. For a vegetarian option, omit bacon and use vegetable broth. Adjust thickness with additional broth as needed.