Colcannon Soup (Irish)

Irish Colcannon Soup is a hearty version of the island's emblematic kale and potato dish. Made with potatoes, cabbage, leeks and cream, this piping hot soup will keep your insides warm and your spirits high this Winter. We've used cabbage here in this recipe, but you could swap it for kale, if desired.

6 Tbsp. butter
2 leeks, finely chopped (white parts only, 2 cups chopped)
½ lb cabbage or kale, finely chopped
1½ lb potatoes, peeled and finely chopped (750 g)
5 cups chicken or vegetable stock (1.2 L)
½ tsp. black pepper, freshly ground
½ tsp. ground nutmeg
sea salt

In a large pot add butter and leeks. Cook over medium heat until soft. Add cabbage and cook until cabbage wilts.

Add potatoes, broth and black pepper. Bring to a simmer and cook for 20 minutes.

With an immersion blender, process soup until thick but slightly chunky. You may use a food processor instead. If you have a small food processor, you may need to do this in batches.

Add the heavy cream to the pot, bring to simmer. Add kosher salt to taste and serve with Irish Soda Bread.

Makes 6 servings.