RECIPE: Irish Colcannon Soup

INGREDIENTS

• 1/2 cup unsalted butter
• 1 medium onion, thinly sliced
• 3 leeks, sliced
• 4 large golden potatoes, peeled and cut into 1/4-inch-thick slices
• 8 cups chicken broth
• salt and pepper to taste
• toppings (chopped fresh chives or spring onion, shredded cheddar cheese)

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METHOD

• Melt the butter in a large saucepan over a low heat.
• Stir in the onion and leek; cover and cook for 20 minutes.
• Stir in the potato and shredded cabbage; cover and cook for 15 minutes.
• Add the broth, salt, and pepper; bring the mix to the boil.
• Reduce the heat and simmer the mixture for 30 minutes.
• Remove once the potato has become tender; let cool.
• Using a blender, process batches of the soup until smooth.
• Return the mixture to the saucepan and cook until warm.
• Add a combination of the cheddar, bacon, and chives.