Colcannon Soup
A comforting and creamy Colcannon Soup made with leeks, cabbage, kale, and potatoes, perfect for a warm meal.
Equipment
- large soup pot
Ingredients
Vegetables and Butter
- 6 tablespoons unsalted butter
- 2 cups sliced leeks
- 2 cups sliced and chopped green cabbage
- 2 cups sliced and chopped kale use lacinato kale
Potatoes and Broth
- 4 cups peeled and diced Russet potatoes about 3 pounds, ¾-inch dice
- 6 cups chicken stock
- 2 bay leaves
- 2.5 teaspoons kosher salt
- 0.25 teaspoon white pepper
Finishing Touches
- ⅓ cup heavy cream
- 4 green onions thinly sliced
Instructions
Cooking Steps
- Melt butter in a large, heavy bottomed soup pot on medium heat. Add the sliced leeks, cabbage, and kale, toss to coat with the butter. Lower the heat to low, cover and gently cook until the greens are wilted, about 12 to 15 minutes.
- Add the diced potatoes to the pot, along with the chicken stock, bay leaves, and salt. Increase heat to bring to a simmer. Reduce heat to maintain a simmer, and cook until the potatoes are softened and falling apart, about 15 to 20 minutes.
- Remove from heat. Swirl in the white pepper, heavy cream, and sliced green onions. Taste and add more salt and pepper to taste.
Nutrition
Serving: 1bowlCalories: 306kcalCarbohydrates: 36gProtein: 9gFat: 15g
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