Irish Colcannon & Thyme Leaf Soup

1 1/2 Tbsp Land-o-Lakes light butter w/canola oil
2 1/2 c diced yukon gold potato (14oz)
1 c diced onion
1/2 tsp sea salt
1/2 fresh ground black pepper
3 tsp Better than Bouillon mixed w/3 c boiling water
2 c water
3 Tbsp water (44.4 mL)
8 c thinly slice savoy cabbage (approx. 1lb)
1 Tbsp chopped fresh thyme leaves

Melt 3/4 Tbsp butter in large saucepan over med heat. Add potato, onion, 1/4 tsp salt & pepper. Cover and cook 6min. Add broth (if using better than bouillon, mix 3tsp to 3c boiling water) and 2 cups water, bring to a boil. Cook 10 min or until potato is tender

Combine 3 Tbsp water and remaining butter in a large Dutch oven; bring to a simmer. Add cabbage and thyme. Cover and cook 5 min, stirring occasionally. Remove from heat; stir in remaining salt and pepper.

Place half the potato mix in a blender. Remove center piece of blender top (to allow steam to escape); secure lid. Place a clean towel over lid hole (to avoid splatter). Blend until smooth. Pour into cabbage mix. Repeat with remaining potato mix. Cook over med-low heat until thoroughly heated through.

Serving Size: 6 - 1 1/3 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user BLONDEGIRL.