{photo credit: Elise at Simply Recipes}
Colcannon Potato Soup
serves 6 to 8
St. Patrick’s Day is coming up next week – do you typically make something special for this holiday? I don’t always, but sometimes I like to try an Irish-inspired recipe. This soup sounds simply scrumptious to me, and I’d make it any time of year! It’s a different take on traditional Irish Colcannon, which is a dish of mashed potatoes with cream, chopped kale or cabbage mixed in, and topped with butter. Yum. Let me know if you try this soup version – Sláinte!
Ingredients:
6 Tbsp butter
2 cups sliced leeks (see How to Clean 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, 3/4-inch dice)
6 cups chicken stock (see How to Make Chicken Stock)
2 bay leaves
2 1/2 teaspoons kosher salt
1/4 teaspoon white pepper
1/3 cup heavy cream
4 green onions, thinly sliced
Directions:
1. 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.
2. Add the diced potatoes to the pot, along wit 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.
3. Remove from heat. Swirl in the white pepper, heavy cream, and sliced green onions. Taste and add more salt and pepper to taste.
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