Colcannon Soup with Potatoes, Leeks and Cabbage
6 1-cup servings
- 2 tablespoons butter
- 1 1/2 cups cabbage, cored and shredded
- 1 pound boiling potatoes (such as resdkin or Yukon Gold), peeled and cut in 3/4" chunks
- 2 small leeks, white parts only, cleaned and sliced in thin disks
- 4 cups low-sodium chicken broth
- 1/4 teaspoon nutmeg, or to taste
- Salt and pepper to taste
- 3/4 cup milk (2% fat)
- 2 tablespoons parsley, minced
- 4 strips bacon, cooked and crumbled for garnish (optional)
1. Place the butter in a 3-quart saucepan and melt it over medium heat. Add a quarter cup of water and then the potatoes, cabbage and leeks. Cook over low heat, covered, about 10 minutes. The potatoes should be firm but almost cooked.
2. Add the broth and bring to a boil. Reduce heat to maintain a simmer and cook, covered, about 15 minutes. The potatoes should be fully cooked but not falling apart.
3. Grate in the nutmeg and correct the seasoning with salt and pepper. Stir in the milk and the parsley.
Serve immediately, garnished with the bacon if desired, or refrigerate, covered, up to a day.
Note: like most soups, this one seems to improve if made up to a day ahead. To reheat, place over medium heat and warm, stirring gently, to serving temperature. Be careful not to allow the potatoes to start to break down when reheating.
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