Hearty Colcannon Potato Soup! With potatoes, leeks, cabbage, kale, broth and cream.
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Have you ever had Colcannon? It’s a traditional Irish dish of mashed potatoes with chopped kale or cabbage and a knob of butter on top. Precious!
There’s butter, there’s cream, there’s potatoes, kale and cabbage and broth to make a soup out of.
Best potato soup ever. Granted, it won’t win a beauty pageant (I tried to make it look pretty, honestly I did). But this soup will fill you up, warm you up and make you happy.
Stay warm friends! And send some of that snow to us!
Colcannon Soup
ingredients
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6 tablespoon unsalted butter
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2 cups cut Leek (see cleaning leeks)
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2 cups sliced and chopped Kale
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2 cups sliced and chopped Kale (we use lacinato kale)
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4 cups peeled and diced red potatoes (about 3 pounds, 3/4 inch cube)
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6 cups chicken broth (see preparation of chicken broth)
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2 bay leaves
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2 1/2 teaspoon kosher salt
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1/4 teaspoon White pepper
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1/3 Cup heavy cream
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4 green onions, thinly sliced
method
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Melt the butter in a large, heavy-bottomed stockpot over medium-high heat. Add the sliced leeks, cabbage and kale and brush with the butter. Reduce heat to low, cover, and cook gently until vegetables wilt, about 12 to 15 minutes.
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Add the diced potatoes to the saucepan along with the chicken stock, bay leaves, and salt. Increase the heat to bring them to a simmer. Reduce heat to maintain a simmer and cook until potatoes are tender and falling apart, about 15 to 20 minutes.
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Remove from stove. Toss in the white pepper, cream, and chopped spring onions. Taste and add more salt and pepper to taste.
| nutritional information (per serving) | |
|---|---|
| 306 | calories |
| 15g | Fat |
| 36g | carbohydrates |
| 9g | protein |
