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Prep Time	Cook Time	Total Time	Makes	Calories
15 min.	25 min.	40 min.	6	130

Colcannon Potato Soup

Celebrate St. Patrick's day with an Irish Colcannon soup. A wonderful vegetarian and light version of a potato stew. 

Ingredients:

Instructions:

1	Melt 1 tablespoon butter in a large saucepan over medium heat. Add potato, onion, leeks, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover/cook 6 minutes. Add broth with 2 cups water and bring to a boil. Cook 10 minutes, until potato is tender.
2	Mix 3 tablespoons water and remaining 1 tablespoon butter in a small saucepan,simmer. Add cabbage/kale and thyme leaves. Cover/cook 5 minutes, stirring once a minute. Remove from heat and add remaining salt and pepper.
3	Place 1/4 of potato mixture in blender or hand mixer. Be careful, hot liquids/ingredients expand, so slowly pulse or remove plastic center of lid of blender while you do blend (you can put a paper towel or clean kitchen towel over the hole while you blend.) If you want a smoother soup you can keep blending the rest of the potato mixture if you like it chunkier then proceed with the next step. Once mixture is smooth place it back with the rest of the soup.
4	Add cabbage mixture to potatoes and cook over low heat until thoroughly heated.
5	Serve with a garnish of thyme leaves over top of each serving.

Cook's Tips:

Lower in fat and sodium this is a hearty soup that is great with a whole-grain-wheat or rye pistollette (small loaf) of bread.