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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat 4g28%
Cholesterol 10mg
Sodium 442mg
Total Carbohydrate 21g65%
 Dietary Fiber 4.5g14%
Protein 4g12%
Prep Time
Cook Time
Total Time

15 min.

25 min.

40 min.



Colcannon Potato Soup

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


2 tbsp. butter
2 1/2 cups diced fingerling or russet potatoes
1/2 tsp. salt
1 cup small diced onion
1/2 teaspoon freshly ground black pepper, divided
3 cups vegetable broth
2 cups water
3 tbsp. water
1 lb. sliced Louisiana savoy cabbage or kale
1 tbsp. fresh thyme
1/ 2 cup of leeks diced small


1Melt 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.
2Mix 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.
3Place 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.
4Add cabbage mixture to potatoes and cook over low heat until thoroughly heated.
5Serve 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.