Colcannon Soup (Print Version)
# Ingredients:
01 -
6 tablespoons unsalted butter.
02 -
2 cups sliced leeks.
03 -
2 cups chopped green cabbage.
04 -
2 cups chopped lacinato kale.
05 -
4 cups diced Russet potatoes.
06 -
6 cups chicken stock.
07 -
2 bay leaves.
08 -
2 1/2 teaspoons kosher salt.
09 -
1/4 teaspoon white pepper.
10 -
1/3 cup heavy cream.
11 -
4 green onions, sliced.
# Instructions:
01 -
Melt butter, add leeks, cabbage and kale. Cover and cook on low 12-15 minutes until wilted.
02 -
Add potatoes, stock, bay leaves and salt. Simmer 15-20 minutes until potatoes are very soft.
03 -
Remove from heat, stir in pepper, cream and green onions. Season to taste.
# Notes:
01 -
Use Russet potatoes for best texture.
02 -
Clean leeks thoroughly.
03 -
Can use regular kale if needed.