It’s c-c-cold out there, and wouldn’t some buttery, creamy soup hit the spot? Here’s a great option from Raglan Road Irish Pub and Restaurant.
From their creamy Wild Forest Mushroom Chowder to their Potato Soup, every single soup I’ve tried at the Disney Springs hotspot has been incredible (mostly due to the copious amounts of butter and cream involved). And today, we’re sharing with you another must-have recipe.
Colcannon Potatoes — a traditional mixture of silky mashed potatoes and cabbage — are one of the classic Irish sides that you can enjoy at the Pub. But they also serve as inspiration for this warming Colcannon Soup.
Winter is with us for a few more months, so take the opportunity to whip up a batch of this indulgent soup for your next evening in.
Potato Soup
Colcannon Soup Served at Dunbrody Country House Hotel
Colcannon Soup
Raglan Road Irish Pub and Restaurant
Serves 4-6
Ingredients:
2oz streaky bacon (regular bacon is fine)
Diced 1 onion, finely chopped
8oz potatoes, diced
1 leek, trimmed and thinly sliced
5½oz Savoy cabbage, thick stalks removed and shredded
generous 3 cups vegetable stock or water, heated
2/3 cup cream
2 tablespoons butter, diced and at room temperature
Instructions:
1. Heat a large pan and saute the bacon over a medium to high heat for a couple minutes. Reduce to a low heat, then add the onion, potatoes, leek and cabbage. Cover with a lid and cook for 10 minutes until well softened but not coloured, stirring occasionally. Pour the warm vegetable stock or water into the cabbage mixture and bring to the boil, then season to taste. Stir in the cream and simmer for a few minutes until the soup has a creamy texture.
2. Remove the soup from the heat and whisk in the butter. It is important not to re-boil the soup once the butter has been added, or you’ll find it will curdle. Ladle the colcannon soup into cappuccino cups or serving bowls.
Will you be trying this warming and hearty Colcannon Soup at home? Leave us a comment and let us know what you think!
Recipe Courtesy Raglan Road Irish Pub and Restaurant
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Love Kevin’s cooking, but it is definitely not low cal stuff. Bacon, cream, and butter, of course this will be great.
Thanks to AJ Wolfe for doing such a tremendous favor for us by posting all things Disney. This particular potato soup sounds like a comfort food I would like to try.
Made it this evening……turned out excellent!
What is streaky bacon? (weren’t you curious to know?)
What kind of potatoes?
What kind of onions?
Does cream = heavy cream?
Thanks for the help. The deliciousness is in the details!
Michael — Streaky bacon is American style bacon (in contrast with Irish bacon, which is more similar to American ham.) I’ve made this soup several times, and any potato or onion will do. Personally, I’ve used russet potatoes and yukon gold potatoes, both with good results. I’ve always used yellow onions, but only because that’s what I prefer. Best of luck! It really is delicious, and comes together in a snap.