Irish Colcannon and Thyme Leaf Soup

(from saymyname’s recipe box)

Source: Cooking Light

Serves 6 people

Categories: Cooking Light, Main Dish, Potatoes, Soup, St Patrick's Day

Ingredients

  • 2 tablespoons butter , divided
  • 2 1/2 cups diced peeled baking potatoes
  • 1 cup diced onion
  • 1/2 teaspoon salt , divided
  • 1/2 teaspoon fresh ground black pepper , divided
  • 3 cups reduced-sodium fat-free chicken broth
  • 2 cups water , plus
  • 3 tablespoons water
  • 8 cups thinly sliced savoy cabbage (about 1 pound)
  • 1 tablespoon chopped fresh thyme leave

Directions

  1. Melt 1 tablespoon butter in a large saucepan over medium heat.

  2. Add potato, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

  3. Cover and cook 6 minutes.

  4. Add broth and 2 cups water; bring to a boil.

  5. Cook 10 minutes or until potato is tender.

  6. Combine 3 tablespoons water and remaining 1 tablespoon butter in a large Dutch oven; bring to a simmer.

  7. Add cabbage and thyme.

  8. Cover and cook 5 minutes, stirring occasionally.

  9. Remove from heat; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.

  10. Place half of potato mixture in blender. Blend until smooth. Pour into a large bowl.

  11. Repeat procedure with remaining potato mixture.

  12. Add potato mixture to cabbage mixture; cook over medium-low heat until thoroughly heated.

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