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Irish Colcannon and Thyme Leaf Soup

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 6 servings (serving size: 1 1/3 cups)
This soup reinterprets an Irish classic: colcannon, a dish of mashed potatoes and kale or cabbage. Garnish with extra thyme and black pepper.

Ingredients

  • 2 tablespoons butter, divided
  • 2 1/2 cups diced peeled baking potato (about 14 ounces)
  • 1 cup diced onion (about 4 ounces)
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3 cups fat-free, less-sodium chicken broth
  • 2 cups water
  • 3 tablespoons water
  • 8 cups thinly sliced savoy cabbage (about 1 pound)
  • 1 tablespoon chopped fresh thyme leaves

Nutrition Information

  • calories 130
  • caloriesfromfat 28 %
  • fat 4.1 g
  • satfat 2.5 g
  • monofat 1.1 g
  • polyfat 0.3 g
  • protein 4.2 g
  • carbohydrate 21 g
  • fiber 4.5 g
  • cholesterol 10 mg
  • iron 0.9 mg
  • sodium 442 mg
  • calcium 48 mg

How to Make It

  1. Melt 1 tablespoon butter in a large saucepan over medium heat. Add potato, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook 6 minutes. Add broth and 2 cups water; bring to a boil. Cook 10 minutes or until potato is tender.

  2. Combine 3 tablespoons water and remaining 1 tablespoon butter in a large Dutch oven; bring to a simmer. Add cabbage and thyme. Cover and cook 5 minutes, stirring occasionally. Remove from heat; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.

  3. Place half of potato mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Add potato mixture to cabbage mixture; cook over medium-low heat until thoroughly heated.