This classic Irish dish of potatoes, cabbage, onions, and bacon is hearty, stick-to-your-ribs fare. But if made without attention to detail, it has all the appeal of dishwater.
Why This Recipe Works
We started our colcannon soup recipe with a base of onion, leeks, and garlic sautéed in rendered bacon fat. Regular green cabbage retained its texture in the soup and was the uncontested favorite. We chose red potatoes for our colcannon recipe for their dense, waxy texture and ability to retain their shape. We determined that chicken broth was the best liquid for the soup—it provided a savory backbone and a fairly neutral flavor.