Colcannon Soup with Potatoes Leek Cabbage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Tbs butter1 1/2 Tbls olive oil1 1/2 cups cabbage, cored and shredded1 lb red or Yukon Gold Potatoes, peel and cut in 3/4" to 1" chunks2 small leeks, white parts only, cleaned and sliced in thin disks4 cups low-sodium chicken broth1/4 tsp nutmug & salt and pepper to taste2 Tbs fresh parsely4 strips of bacon, optional (hot dogs / ham, etc) work well too.
2 Tbs butter, melted over med. heat, add a quarter cup of water and then the potatoes, peeled and chopped into 1" pieces, cabbage (shredded) and Leeks (thinly cut). Add olive oil. Cook over low heat, covered, about 10 min. The potatoes should be firm and almost cooked through. Add the broth and bring to a boil. Reduce heat to maintain a simmer and cook, covered 15 mintues until the potatoes are cooked, but not mushy. Grate nutmeg and add salt and pepper to taste. Stir in milk and parsley. Serve immediately.
Optional: Garmish with Bacon 4 strips, cooked and crumbled or 4 sliced and brown (cooked) hot dogs or ham.
This is great with a crusty bread or dinner rolls.
Excellent the next day.
From: www.stephen cooks.com
Number of Servings: 6
Recipe submitted by SparkPeople user AKATCHKA.
Optional: Garmish with Bacon 4 strips, cooked and crumbled or 4 sliced and brown (cooked) hot dogs or ham.
This is great with a crusty bread or dinner rolls.
Excellent the next day.
From: www.stephen cooks.com
Number of Servings: 6
Recipe submitted by SparkPeople user AKATCHKA.
Nutritional Info Amount Per Serving
- Calories: 195.8
- Total Fat: 7.2 g
- Cholesterol: 15.8 mg
- Sodium: 694.6 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 2.7 g
- Protein: 4.5 g
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