Name: Colcannon Soup
Ingredients: 6 tablespoons unsalted butter.; 2 cups sliced leeks.; 2 cups chopped green cabbage.; 2 cups chopped lacinato kale.; 4 cups diced Russet potatoes.; 6 cups chicken stock.; 2 bay leaves.; 2 1/2 teaspoons kosher salt.; 1/4 teaspoon white pepper.; 1/3 cup heavy cream.; 4 green onions, sliced.

Ingredients

Scale

6 tablespoons unsalted butter.
2 cups sliced leeks.
2 cups chopped green cabbage.
2 cups chopped lacinato kale.
4 cups diced Russet potatoes.
6 cups chicken stock.
2 bay leaves.
2 1/2 teaspoons kosher salt.
1/4 teaspoon white pepper.
1/3 cup heavy cream.
4 green onions, sliced.

Instructions

Melt butter, add leeks, cabbage and kale. Cover and cook on low 12-15 minutes until wilted.
Add potatoes, stock, bay leaves and salt. Simmer 15-20 minutes until potatoes are very soft.
Remove from heat, stir in pepper, cream and green onions. Season to taste.

Notes

Use Russet potatoes for best texture.
Clean leeks thoroughly.
Can use regular kale if needed.

Author: Chef Stella

Nutrition

Calories: 306
Fat: 15 g
Carbohydrates: 36 g
Protein: 9 g