Irish Colcannon and Thyme Leaf Soup

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

This soup reinterprets an Irish classic: colcannon, a dish of mashed potatoes and kale or cabbage. Garnish with extra thyme and black pepper.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 130
  • Calories from fat: 28%
  • Fat: 4.1g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.2g
  • Carbohydrate: 21g
  • Fiber: 4.5g
  • Cholesterol: 10mg
  • Iron: 0.9mg
  • Sodium: 442mg
  • Calcium: 48mg

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

Preparation

  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.
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