Classic colcannon flavors of cabbage, cheddar, and potatoes in a tasty soup!
We enjoy our weekly soup nights and have begun to run out of new soup recipes to try, so it's always nice to find something different. I was somewhat aware of colcannon because I've made colcannon mashed potatoes before and loved them so dang much. I don't really get to make a lot of foods with cabbage or leeks, so I really was excited and looking forward to this one and was not disappointed at all. It's also made in one pot and takes less than 30 minutes.
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What you need:
- 8 oz. bacon, cut into bite-size pieces
- 1 yellow onion, diced
- 2 large leeks, sliced
- 2 green onions, divided into greens and whites, chopped
- 3 cloves minced garlic
- 1 tsp. fresh chopped thyme
- 6 cups chicken broth
- 1/2 cup heavy cream
- 2 lb. potatoes, cut into bite-size pieces
- 1/2 cup carrots, shredded
- 4 cups cabbage, shredded
- Salt and pepper to taste
- Sharp white cheddar for serving
- Cook bacon in a large stockpot over medium high heat. Remove to a paper towel lined plate and discard all but 2 Tbsp. bacon grease from pot.
- Add onions, leeks, and white parts of green onions to the stockpot and cook for about 5 minutes.
- Add garlic and thyme and cook for 1 minute.
- Add chicken broth, heavy cream, potatoes, carrots, cabbage, and cooked bacon.
- Bring to a boil and then reduce heat and simmer for about 10 minutes or until potatoes are fork tender.
- Season with salt and pepper and serve topped with green part of green onions.
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