Colcannon Soup
A rich and creamy Colcannon Soup made with leeks, cabbage, kale, and potatoes, perfect for warming up on a chilly day.
Equipment
- soup pot
Ingredients
Vegetables
- 2 cups sliced leeks
- 2 cups sliced and chopped green cabbage
- 2 cups sliced and chopped kale we use lacinato kale
- 4 cups peeled and diced Russet potatoes (about 3 pounds, ¾-inch dice)
Liquids and Seasonings
- 6 cups chicken stock
- 2 bay leaves
- 2.5 teaspoons kosher salt
- ¼ teaspoon white pepper
- ⅓ cup heavy cream
Garnish
- 4 green onions thinly sliced
- 6 tablespoons unsalted butter
Instructions
Method
- 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: 1cupCalories: 306kcalCarbohydrates: 36gProtein: 9gFat: 15g
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