This Instant Pot Colcannon Potato Soup is a modern twist on an Irish tradition. This Colcannon soup is made with potatoes and kale that is simply seasoned and garnished with crispy bacon. With a vegetarian option.
Last year, I celebrated St. Patrick’s Day with this Instant Pot Potatoes Colcannon which is a terrific Irish mashed potato dish that is made with cabbage or kale. This year, I’m celebrating again with this Colcannon soup!
It’s perfect for the season and easy to make using the Instant Pot. If you’ve never had Colcannon, then consider this your lucky day! 🍀
Ingredients
- Bacon
- Onion
- Kale
- Garlic cloves
- Yukon gold potatoes
- Chicken stock
- Kosher salt
- Pepper
- Heavy cream
- Butter
- Cornstarch, optional
Tips
- Yukon gold potatoes make the creamiest soup, but russets or red potatoes will also work in this recipe.
- If you don’t have kale, cabbage can be substituted. And if you have any leftover, these Roasted Cabbage Steaks would be a great choice to make.
- If you don’t want to use either, check out this Slow Cooker Potato Soup! This Garlic Potato Soup also looks great.
- The cornstarch helps thicken the soup to a hearty, creamy consistency. If you don’t want your soup as thick, omit the cornstarch.
- To keep the dairy from curdling, salt should be added just before it is served.
- You need to use a full-fat dairy like heavy cream or half and half (so, not fat-free half and half). The fat content keeps the soup from curdling when you add dairy.
- Don’t add the cream to a boiling mixture of liquid because it will surely curdle. Make sure you set the IP on saute-low and let the temperature go down a bit before adding the cream.
- Don’t bring dairy to a hard boil if reheating the soup.
- If you freeze the soup, see the section below on the best practices.
How to store
This soup will keep in the fridge for up to 3 days in an airtight container.
If 6 servings are too much for your family to consume within these three days, you may want to freeze it, but definitely keep reading for best results.
How to reheat
To reheat the soup, gently warm the soup in a saucepan over medium heat until it starts steaming. Don’t let it boil or it will curdle.
You can also reheat the soup in the microwave. Just reheat it in 1-minute intervals and stir in between to avoid it separating or splashing all over your microwave.
How to thicken it?
This potato kale soup is thick and creamy, but how thick will depend on how much you like to smash up the potatoes once it is cooked. Using the immersion blender will help get a great texture.
Be careful to not over blend because then you might get more of a mash than a soup.
It’s quite thick and very, very filling. Should you want something a little lighter, this Cheeseburger Soup Without Potatoes is a great option!
How to thin it
You can fix it by gradually adding more warm stock or warm cream and stirring until it reaches your desired consistency.
Or leave out the cornstarch altogether.
What is Potato Colcannon?
Potato Colcannon is a traditional dish in Ireland. It’s normally made of mashed potatoes with kale or cabbage.
By the way, if you’re not in the mood for potato soup, try this Leek Soup without Potatoes!
This Colcannon soup uses simple yet rich ingredients to get a creamy, nutritious soup made with butter, cream, and, best of all, kale!
In different parts of Ireland, you’ll find different ingredients like some will have onions, other regions will not. Others will have chives or cabbage, and it’s often served with ham, bacon or corned beef.
In fact, if you’re going all out for St. Patrick’s Day, try this Smoked Corned Beef Brisket! Then you can add chopped brisket on top instead of crispy bacon.
Stovetop directions
If you don’t have an Instant Pot, no worries! It’s easy to make on the stovetop.
Just follow the directions, but take note that the potatoes will take a little longer to cook. Once they’re tender and cooked through, continue to follow the recipe to add the cream and finish it off.
Allow 30 minutes for the potatoes to cook through.
Which Instant Pot did I use?
I used this 6-Quart Instant Pot Duo 7-in-1. It has many functions like a slow cooker, rice cooker, steamer and even a yogurt maker.
To me, it’s perfect for soups like this Instant Pot Bean Soup! It makes it easy to use one pot for one exceptional meal.
And if you are looking for more easy recipes for your Instant Pot, you might like to try some of these:
- Instant Pot Tortellini Soup
- Instant Pot Turkey Soup with Noodles
- Pumpkin and Sweet Potato Soup
- Instant Pot Buffalo Chicken Dip
Why use an Instant Pot?
The Instant Pot is an easy way to get wholesome food on the table without having to have your full attention on the entire cooking process. You basically just add ingredients, select a time and function and turn your attention elsewhere.
Most soups made in the Instant Pot call for high-pressure for about 10 minutes of cook time!
But the time it takes to come to pressure is not included in the cooking time. So know that the clock doesn’t start until the pot has built up pressure and doesn’t end until the pressure is released.
So if you’re timing a meal for guests, you can anticipate 5 to 20 minutes to come to pressure and 30 minutes for a natural release, and up to 5 minutes for a quick release. This should be added to your total time to get the meal on the table.
For example, this Instant Pot Broccoli takes ZERO minutes of cook time, but in reality, it cooks in the time the IP comes under pressure. It’s still quick and great, but something you’ll want to factor in timewise.
The saute function is what sets the Instant Pot apart from other pressure or slow cookers. It can caramelize onions without using another pan! Less mess = less hassle and to me, it’s worth it!
The IP is great because it helps reduce soups and sauces by simmering, which a slow cooker just can’t do.
One thing I’ve noticed using the Instant Pot is that you basically just dump in the ingredients. You won’t be able to just lift the lid and get a sniff of the flavors being infused like you would on the stovetop. It might take some getting used to if you just bought your Instant Pot.
But no worries, the Instant Pot famously produces amazing flavors consistently!
What to serve with Colcannon potato soup
I like this soup as a main meal, so I usually serve it with Overnight Sourdough Bread if I’m thinking ahead.
A hearty salad would also be great alongside this potato kale soup. I like this Panzanella Salad. It’s satisfying all on its own, but also great with soups, like this Potato Soup.
Or maybe try serving the soup as a starter with this Chicken Leg Quarters Recipe.
Keeping with the Irish theme, these Mini Irish Cream Cheesecakes would certainly bring out the charm for dessert.
That’s it for today! I hope you enjoy this Instant Pot Colcannon Soup! If you try it, leave a comment below or tag #fooddoodlesrecipes on social media so I can see your creations. Enjoy!
Instant Pot Colcannon Soup
Ingredients
- 2-3 strips bacon chopped
- 1 small onion chopped
- 3 cups kale stems removed and chopped
- 2 garlic cloves minced
- 4 large Yukon gold potatoes peeled and cut into large cubes
- 4 cups (950 ml) chicken stock
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 cup (240 ml) heavy cream
- 3 tablespoons (42 grams) unsalted butter
- 1 tablespoon cornstarch optional
Instructions
- Heat the Instant Pot using the Saute function.
- Add the chopped bacon and cook it, stirring frequently, until crisp, which will atake bout 5-8 minutes.
- Remove the bacon with a slotted spoon, leaving behind the grease in the Instant Pot.
- Add the onion and cook, while occasionally stirring, until the onions have started browning and they've softened. This will take about 5 minutes.
- Add the kale and saute for another 2-3 minutes.
- Toss in the garlic and cook for another minute.
- Add in the potatoes, chicken stock, salt, and pepper. Stir them in gently.
- Put on the lid and make sure that the valve is in the “sealing” position.
- Set the Instant Pot to High Pressure Cook Manual mode for 7 minutes.
- When it's done, do a quick release by switching the valve to the “venting” position. Remove the lid.
- Gently stir in the heavy cream and butter.
- Remove 2 tablespoons of liquid from the Instant Pot to a small bowl. Then whisk in the cornstarch until combined. Add the slurry to the soup.
- Use an immersion blender to blend the soup to your desired consistency (if you like some texture, it's best to blend most of the soup, leaving some large chunks of potatoes). You can alternatively transfer the soup to a blender and blend in batches.
- Cook on Saute-Low for another 5 minutes, or until the soup has thickened enough for your liking. Serve warm and garnish with bacon and cheese, if desired.
- Refrigerate leftovers in an airtight container in the fridge for up to 3 days.
Comments & Reviews
Charlotte Moore says
I have never heard of Colcannon before.