Have you ever had colcannon? It’s a traditional Irish dish of mashed potatoes, with chopped kale or cabbage mixed in, and a nob of butter on top. Delicious!
With most of the country enduring freezing temperatures right now we thought, why not make a hearty, belly-warming colcannon potato soup? All the great flavors of colcannon, in soup form.
There’s butter, there’s cream, there’re potatoes, kale, and cabbage, and stock to make it a soup.
Best potato soup EVER. Granted, it will not win any beauty contests (I tried to make it look pretty, honest I did). But this soup will fill you up, warm you up, and make you happy.
Stay warm friends! And send some that snow our way!
Colcannon Soup Recipe
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
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