Description
A hearty blend of potatoes and leafy greens that embodies the essence of comfort food.
Ingredients
Scale
- 2 large Yukon Gold or Russet potatoes, peeled and cubed
- 2 cups kale or cabbage, chopped
- 1 onion, finely diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup cream or milk (dairy-free option: coconut milk or almond milk)
- 2 tablespoons butter (or olive oil for a lighter option)
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: Wash and peel the potatoes. Cut them into small cubes. Chop the kale or cabbage and finely dice the onions and garlic.
- Sauté the Aromatics: In a large stockpot, melt the butter over medium heat. Add the onions and sauté for about 5 minutes until translucent.
- Add Garlic and Greens: Stir in the minced garlic and chopped kale or cabbage. Cook for an additional 2-3 minutes.
- Cook the Potatoes: Add the cubed potatoes and vegetable broth, bring to a boil, then reduce to a simmer. Cook for 20 minutes, or until the potatoes are fork-tender.
- Blend Until Smooth: Use an immersion blender to puree the soup until creamy, leaving some chunks if desired.
- Stir in Cream and Season: Return the blended soup to heat, stir in cream or milk, and season with salt and pepper. Simmer for an additional 5 minutes.
- Serve Hot: Ladle the soup into bowls and garnish with chopped green onions or a drizzle of olive oil.
Notes
Store leftover soup in an airtight container in the fridge for up to 3 days, or freeze in portions for longer storage.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Blending
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: colcannon soup, comfort food, Irish cuisine, healthy soup, vegetarian recipe
