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Colcannon Soup

Here is a tasty soup in honor of St. Patty's day. Very easy to enjoy.


2 oz. of bacon, diced
1 white onion, chopped
1 leek, sliced
1/2 pound waxy style potatoes, peeled and diced
1/2 head of savoy cabbage, cored and sliced
1/2 cup white wine
4 cups veggie stock
kosher salt and pepper
2 cups heavy cream
2 tbl diced, unsalted butter at room temperature


1. Put bacon in large pot over medium high heat and cook, stirring occasionally until bacon renders its fat. Lower heat to medium, and add onion, leek, and cabbage, cook uncovered, stirring aoccasionaly until tender, about 10 minutes.
2. Add wine and cook cor 2 more minutes, then add stock and potatoes, bringing to boil and season to taste with salt and pepper.
3. Lower the heat and simmer until potatoes are tender, then add cream and simmer for a few minutes, until soup achieves creamy texture.
4. Remove from heat and finish by whisking in the butter cubes into soup, but do not reboil soup..or it will curdle.

***4 servings