Description: Indulge in the warmth and comfort of Colcannon Soup. This velvety blend of leeks, garlic, cabbage, and potatoes, enriched with heavy cream, offers a cozy embrace of flavors. Seasoned to perfection and garnished with fresh chives, it’s a delightful twist on a classic Irish dish, perfect for chilly evenings or any time you crave a bowl of creamy goodness.

Preparation time: 20 minutes

Cooking time: 40 minutes

Serving size: Size: 4-6

• 4 tablespoons unsalted butter
• 1 leek, sliced
• 2 cloves garlic, minced
• 2 cups chopped cabbage
• 4 cups chopped potatoes
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. In a large pot, melt the butter over medium heat.
2. Add the leek and garlic and sauté for 2-3 minutes until they soften.
3. Add the chopped cabbage and sauté for 5-7 minutes until it starts to soften.
4. Add the chopped potatoes and broth and bring the mixture to a boil.
5. Reduce the heat and simmer for 20-25 minutes until the potatoes are tender.
6. Use an immersion blender or transfer the soup to a blender and puree until smooth.
7. Stir in the heavy cream and season with salt and pepper to taste.
8. Serve the soup in bowls, garnished with fresh chives.