Leek Colcannon

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Hello to all my lovely readers. Since it is now officially Spring I’d hoped to be outside gardening. Instead it is wet and windy, so I am staying indoors. Retreating to the earth of our kitchen and making a big bowl of Leek Colcannon.

FF Leek Colcannon

An incredible side dish made with ultra creamy, mashed potatoes that are mixed with gorgeously green, savoy cabbage. Finally the addition sautéed leeks creates a flavour filled side dish.

This has fast become a family favourite. Since it is so versatile, an ideal accompaniment to sausages, homemade pie, chops, roast chicken. Alternatively serve on its own topped with an egg. Ultimately you have endless possibilities as to what you could pair this dish with.

FF Leek Colcannon
Leek Colcannon

Celebrating The Humble Leek

Did you know that the beginning of November heralds the start of the British leek growing season? Nope neither did I!!

I absolutely love leeks, with their delicate onion flavour and that is exactly what makes them perfect in this dish.

Colcannon is a traditional Irish dish made using mashed potatoes and cabbage or kale. While I challenged myself to come up with some recipes to celebrate the British leek, I knew it’s delicate flavour would perfectly compliment the traditional Colcannon dish.

Also using seasonal fruit and vegetables in my cooking is important to me and savoy cabbage is in season now, so my choice of brassica was decided.

Nutmeg also pairs beautifully with leeks and so I knew I had to incorporate that into the dish – thus the Leek Colcannon idea was born. Whoops there I go, having ideas again – fortunately this one turned out to be absolutely delicious.

Recipe : Serves 6 generous portions of Leek Colcannon

1.75kg/4lb Pre-peeled weight Desiree Red or potatoes suitable for mashing.

50g/2oz Butter plus 1Tbsp extra

300ml/10fl Double Cream or whole milk

1/4tsp Freshly Grated Nutmeg

Salt and Pepper to taste

1 Medium Savoy Cabbage

1 Large Leek

Method : Important please read through the whole method before starting.

Preparing And Making The Mashed Potatoes

  • First of all, peel and dice the potatoes into 1″/2.5cm chunks and place in a large pan, cover with water. If you wish to add salt to the water that’s fine, I left the seasoning to the end.
  • Bring the potatoes to the boil and the simmer until a fork easily pierces the potato chunks – it’s worth checking a couple.
  • Drain the potatoes and place back into the saucepan. Allow to steam dry for a couple of minutes.
  • Add the butter, 250mls of the cream, salt, pepper and nutmeg.

Nutmeg is the secret to delicious tasting mashed potatoes www.feastingisfun.com

  • Nutmeg adds a subtle flavour that adds to the Leek Colcannon’s flavour.

Mash the potatoes, cream and butter until completely smooth.

  • Mash the potatoes, cream and butter together until completely smooth.
  • Add the rest of the cream if needed – the potatoes should be creamy, not dry. Check for seasoning and adjust as necessary.

Preparing And Cooking The Savoy Cabbage

  • While the potatoes are cooking you can prepare the cabbage and leeks.

Look how gorgeously green this beautiful Savoy cabbage is.

  • Vibrant, deep green leaves from the cabbage.

Remove 5 leaves from the cabbage and stack them.

  • Remove five leaves from the cabbage and stack them on top of each other.

Slice the leaves in half and then finely shred each half.

  • Slice the leaves in half and then finally shred each half.
  • Continue peeling off the leaves, stacking and shredding. I used almost all of the savoy cabbage. I left the very few inner, yellow leaves. If you have a large cabbage cut in half and use one half.
  • Place the shredded cabbage into a large saucepan, pour over an inch of boiling water from the kettle, clamp on the lid and cook on a high heat for no longer than 5 minutes.

Drain the cooked cabbage.

  • Drain the cooked cabbage.
  • Place the cabbage back into its pan and allow to steam dry for a couple of minutes.

Preparing And Cooking The Leeks

  • First of all trim the tough dark green top from the leek and also the root end.
  • Make a slit cutting almost through from the top of the leek to two thirds down.
  • Wash the leek under running cold water ensuring any dirt, trapped between the leaves is washed away.
  • Shake the leek over the sink to remove any excess water.

Tip : I wash my leeks, shake them and leave them upside down on the draining board to drain, before prepping other vegetables.

Cut the washed leek in half.

  • Cut the washed leek in half.

Finely shred the leek.

 

  • Finely shred the leek.
  • Place a tablespoon of butter into a shallow pan and gently saute the leeks until tender, over a medium heat.

Sauté the shredded leek for 5 minutes until tender and cooked.

  • Sauté the shredded leek for 5 minutes until tender and cooked.

Add the cabbage and leek to the mashed potato.

  • Add both cabbage and leek to the mashed potato.

Stir all the ingredients together until well combined.

  • Stir all the ingredients together until combined.
FF Leek Colcannon
Leek Colcannon
  • Finally, decant the leek colcannon into a heatproof dish. Adding dots of butter and a final grating of nutmeg.

The Leek Comes was served with Steak Leek And Ale PieSteak Leek And Ale Pie alongside steamed carrots. Fortunately there was enough left over to make bubble and squeak patties for lunch the next day!

If you have enjoyed this recipe for Leek Colcannon you may also like these:

Walnut Pastry Crust Leek Stilton Tart 

FF Leek Colcannon
Walnut Pastry Crust Leek Stilton Tart

Homemade Cauliflower Cheese 

FF Leek Colcannon
Homemade Cauliflower Cheese

Roasted Summer Vegetable Orzo Salad 

FF Leek Colcannon
Roasted Summer Vegetable Orzo Salad

I do hope that I’ve inspired you to try this delightful dish. Although I used double cream – well we were celebrating the start of the British leek growing season – milk is a perfectly fine substitute. Switching up the greens to Kale or Spring Greens through the growing season will be fine, just make sure they are cooked until just tender – I haven’t found a fan of overcooked, soggy cabbage yet!

Sammie x

The British Leek Association provided me with some of the ingredients for this recipe. All content and opinions are my own. I did not receive payment for creating this recipe. Please see my Disclosure Policy.

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Leek and Potato Soup

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Hi, thanks for stopping by today.  I hope you are well?  As for me, I have a rotten sore throat (plus the high temperature etc that go with these horrid virus’). I need soup! And not any old soup, Leek and Potato Soup!  I love this soup, it’s the one of the few foods I eat when feeling unwell and haven’t got an appetite.  So, whenever I’m unwell this is what I feast on.

Leek And Potato Soup

So I make a big batch of this soup when I’m well, then I freeze it in single portions.  That way, if I’m not feeling fantastic, like today, all I have to do is grab a portion out of the freezer, reheat and eat!

A splash of cream for added indulgence!

Recipe: Leek and Potato Soup

0.5Kg  Leeks

0.5kg  Potatoes – I’ve used King Edwards, floury potatoes work best in this recipe.

1tsp  Nutmeg – freshly grated

1/2tsp  Sea Salt – I use Maldon

1/2tsp  Black Pepper – freshly ground

1  Vegetable Stock Cube

1  Tbs  Butter – for sautéing leeks (use vegetable oil for vegetarian/vegan version*)

50mls plus a little extra Double Cream (alternatively use full fat Coconut Milk*)

Prepping The Leeks For The Soup

Place a large, heavy based saucepan on the hob, add the butter or oil) and melt on a slow heat.

Trim the top and bottom of the leeks.  Make a slit down the entire length of each leek.  Wash each leek thoroughly under cold water, making sure that any dirt, trapped between the layers, is washed out. (This is best done under a tap of cold running water – or you can chop the leeks, place in a bowl filled with cold water, swish about to dislodge any dirt and drain.)

Chop the leeks into roughly 1/2″ dice.

Add the chopped leeks to the melted butter in the pan.  Then add half of the salt and stir ( the salt will stop the leeks burning).  Sauté the leeks for 5-10 minutes on a medium/low heat until translucent (the dark green parts of the leek won’t change, don’t worry that’s okay).

Sautéing the green and white parts of the leeks together, gives the finished soup a beautiful, finished colour.
Sautéing the green and white parts of the leeks together, gives the finished soup a beautiful, finished colour.

Prepping The Potatoes For The Soup

While the leeks are sautéing peel and chop the potatoes (1″ dice for the potatoes).  Place the prepared potatoes into a bowl and cover with cold water.

As soon as the leeks are translucent add the potatoes and the water they have been stored in.  Pour over enough recently boiled water, from a kettle, until the potatoes and leeks are completely covered in liquid.

The potatoes added.
The potatoes added.

Seasoning And Cooking The Soup

Turn the heat up and bring to a boil, and then immediately reduce the heat to a simmer.

Add the stock cube, pepper and freshly grated nutmeg. Hold back on adding the rest of the salt, stock cubes vary in their saltiness.  Better to add a the salt later, than have an over salted ruined soup!

Adding freshly grated nutmeg really enhances the flavour of the soup.
Adding freshly grated nutmeg really enhances the flavour of the soup.

Cook the soup on a gentle simmer for at least an hour.  Because, slow cooking breaks down the tougher fibres found in the dark green tops of the leeks, enhancing not only the colour, but, most importantly the flavour of the soup.  I’ve made this soup before leaving it to simmer happily, on a low heat, all morning.  Not only did it taste delicious, the house had a wonderful, welcoming, warm aroma!

Creating A Velvety Leek And Potato Soup Texture

When the soup is fully cooked it’s time to blend. There are various ways to do this:  A potato masher can be used to simply ‘mash’ the potatoes and leeks into the liquid.  This will not give the smoothness achieved by using a blender, but creates a wonderfully textured soup.

 

An immersion blender is quick and allows you to control the texture of the soup.
An immersion blender is quick and allows you to control the texture of the soup.

I’ve used an immersion blender for my soup.  As can be seen from the photo, make sure you move your pan away from direct heat whilst blending.  Blend the  soup until it is smooth and velvety in texture.

Other ways of blending including using a liquidiser or food processor.  I personally would not liquidise the soup until it has cooled.  Whatever you decide, ensure you follow the manufacturers instructions for your appliance.  Just looking out for your safety xx.

Serving The Soup At Its Best

When you have your soup at the desired texture, stir in 50mls of double cream.  Doing so makes such a difference.  If you are seriously counting the calories, check the soup for seasoning and eat the soup as is.  Yet, for a creamier soup add either double cream or coconut milk. As soon as the small amount of cream has been added it enriches the soup, rounds out all of the flavours and takes the soup to a whole other velvety taste experience. So it really is worth adding the cream!

It's only 50mls of Double Cream! Go on, you're worth it!!!
It’s only 50mls of Double Cream! Go on, you’re worth it!!!

Next serve yourself up a generous bowlful, add a little swirl of cream, should you desire and enjoy.

Serve with crusty bread.

A warming feast to enjoy in the colder months. Especially good at soothing sore throats.

This soup freezes very well for up to 3 months.  Pour into single serving, freezer proof plastic containers.  Perfect for sharing if one of your friends or family members fall ill.  Once frozen it is very portable, so a bowlful of homemade soup is just a quick drive away!

Leek And Potato Soup

If you have enjoyed this recipe for Leek And Potato Soup you may also like these:

Warming Winter Vegetable Soup 

FF Leek And Potato Soup
Warming Winter Vegetable Soup

Roasted Garlic Butternut Squash Soup 

FF Leek And Potato Soup
Roasted Garlic Butternut Squash Soup

Creamy Low Fat Mushroom Soup 

FF Leek And Potato Soup
Creamy Low Fat Mushroom Soup

 

See even simple easy soup can be shared.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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