Colcannon Soup

4 slices thick cut bacon, cut into 1/2 inch pieces
1 6-oz. pkg. Melissa’s cleaned and sliced Leeks
1/2 medium head cabbage, chopped
1 teaspoon chopped garlic
2 tablespoons flour
1/2 cup dry white wine
4 cups chicken stock
10 oz. Melissa’s Dutch Baby Yellow Potatoes, cubed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Few gratings fresh nutmeg
1/2 cup heavy cream
Salt and freshly ground black pepper, to taste

Fry bacon in a large stock pot until crisp and the fat is rendered. Using a slotted spoon, remove bacon to a paper towel-lined plate.

Add leeks and cabbage to the pan with the bacon fat. Stir to coat. Cook over medium heat, stirring occasionally, until the leeks and cabbage are tender. Add garlic and cook for 30 seconds longer; stir in flour and cook for one additional minute.

Add wine and simmer for two minutes until mixture begins to thicken. And potatoes, bacon, chicken stock, garlic powder, onion powder, and bring to a boil. Reduce heat and simmer for 15 to 20 minutes, or until potatoes reach desired tenderness.

Remove from heat and stir in the heavy cream, nutmeg, and salt and pepper to taste. Leave as is, or blend a portion with an immersion blender for added creaminess.

Serve garnished as you see fit.