Colcannon Soup

What you need:

    • 8 oz. bacon, cut into bite-size pieces
    • 1 yellow onion, diced
    • 2 large leeks, sliced
    • 2 green onions, divided into greens and whites, chopped
    • 3 cloves minced garlic
    • 1 tsp. fresh chopped thyme
    • 6 cups chicken broth
    • 1/2 cup heavy cream
    • 2 lb. potatoes, cut into bite-size pieces
    • 1/2 cup carrots, shredded
    • 4 cups cabbage, shredded
    • Salt and pepper to taste
    • Sharp white cheddar for serving

Directions:

    1. Cook bacon in a large stockpot over medium high heat. Remove to a paper towel lined plate and discard all but 2 Tbsp. bacon grease from pot.
    2. Add onions, leeks, and white parts of green onions to the stockpot and cook for about 5 minutes.
    3. Add garlic and thyme and cook for 1 minute.
    4. Add chicken broth, heavy cream, potatoes, carrots, cabbage, and cooked bacon.
    5. Bring to a boil and then reduce heat and simmer for about 10 minutes or until potatoes are fork tender.
    6. Season with salt and pepper and serve topped with green part of green onions.

Recipe from Closet Cooking

Posted on Fantastical Sharing of Recipes