Colcannon Soup (oil-free and vegan)

This is an amazingly delicious soup! Typically colcannon demands many different pots creating a very busy kitchen! In my one-pot recipes here, it's all in one pot and blending the flavors makes it even more enticing! Don't forget the Smoky Tempeh Bacon Bits on top. Need a great Irish soda bread recipe? We have it for you in our member library!

You're welcome, and yes, you can kiss me, I'm sort of Irish!



  • 2 leeks, white and light green parts only
  • 3 pounds of Yukon potatoes
  • 2 tablespoons nutritional yeast
  • 3 teaspoons garlic powder
  • 2 teaspoons onion granules
  • freshly ground pepper and salt to taste
  • 5-6 cups of vegetable stock
  • 1 small bunch of kale
  • 1/2 large Napa cabbage
  • fresh rosemary to garnish
  • green onion to garnish
  • Smoky Tempeh Bacon Bits to garnish



Wash off any dirt from the leeks and slice rings to about 1/4".

Peel the potatoes and cut to small bite sized pieces, about 1/2"-3/4" (remember, thy have to fit on a spoon and into your mouth.).

Wash and thinly slice the kale and cabbage.

To a hot Dutch oven or large pot, add the sliced leeks and saute for 3-4 minutes. Continually stir add a few drops of water as needed if they start to stick.

Add the potatoes and the seasonings. Stir and get the potatoes coated in flavor. Add the broth, making sure the liquid covers the potatoes. Cover and bring to a boil and down to a simmer. Allow the potatoes to cook for 8-10 minutes, or until fork-ready.Bring heat down to medium.

This soup has a nice creaminess to it when partially blended. Either take half of the soup out and blend in a blender or use an immersion blender. Only blend half of the soup so that you have potatoes in tact as well.

Add the greens and gently submerge them into the soup. Cook for 20 minutes.

Add a sprig of fresh rosemary and some sliced green onions for garnish.

Because colcannon is typically served with bacon, I have also added a hefty scoop of my Smoky Tempeh Bacon Bits as garnish as well.



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