Colcannon Soup
Try this Colcannon Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 4 cups heavy cream
- 8 cups vegetable broth
- 6 slices bacon thick cut, diced
- 2 whole yellow onion chopped
- 2 whole leeks chopped
- 2 pounds red potatoes peeled and diced
- 1 whole cabbage cored and sliced
- 1 cup dry white wine i use a dry buttery chardonnay
- 7 ounce irish white cheddar cheese shredded, i use kerry gold reserve cheddar
- 3 carrots diced
- Carbohydrate 18.5247554657786 g
- Cholesterol 63.8057387001544 mg
- Fat 21.1048902178216 g
- Fiber 2.02384508585186 g
- Protein 4.20307932122377 g
- Saturated Fat 11.2613939610377 g
- Serving Size 1 1 Serving (341g)
- Sodium 513.624555281401 mg
- Sugar 16.5009103799268 g
- Trans Fat 1.49876264209233 g
- Calories 279 calories
Cook the bacon in a pot over medium-height heat, stirring occasionally, until the bacon renders its fat. Deglaze the pot with the white wine. Lower the heat to medium. Add the onions, leeks and then add a few handfuls of the cabbage, cover the pot and let it cook for a few minutes while the cabbage reduces. Continue to add the cabbage a little at a time until it has reduced enough to allow you room to add the rest of the ingredients. Add the potatoes, carrots, and vegetable stock, bring to a boil, and season with salt and pepper to taste. Lower the heat and simmer until the potatoes are tender. Add the cream and cheese and simmer for a few minutes until the soup has a creamy texture.
