Irish Colcannon Soup

Adapted from Simply Recipe’s Colcannon Soup

Irish Colcannon Soup

Ingredients

• 6 tablespoons unsalted butter
• 2 cups green cabbage, cut into small pieces
• 2 cups curly or lacinato kale, cut into small pieces
• 2 cups leeks, white and light green parts only (slice down the middle, rinse in between all the layers, slice down the middle of each half and slice thinly, removing the dark green parts)
• 2 cups russet potatoes, peeled and cut in 3/4″ cubes
• 2 cups red potatoes, not peeled and cut into 3/4″ pieces
• 1 32 ounce carton and 1 14.5 ounce can (about 6 cups) Swanson’s Chicken Broth
• 1 teaspoon salt
• 2 cups cooked chicken (optional)
• 2 bay leaves
• 1/4 teaspoon white pepper
• 1/3 cup cream (optional)
• sliced green onions for garnish

Instructions

Melt the butter in a large dutch oven or heavy bottomed soup pot. Add the leeks, cabbage and kale and stir. Cover and cook for 15 minutes until tender.

Add the potatoes, broth, salt and chicken. Bring to a boil, turn down and let simmer until potatoes are tender.

Stir in the cream and white pepper.