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Colcannon Soup
Yields: 4 serving(s)
Ingredients
- 2 tablespoon(s) butter
- 2 leeks, trimmed and chopped
- 4 cup(s) diced cabbage
- 3 baking potatoes, peeled and
- Diced
- 4 cup(s) chicken stock
- 1 cup(s) milk
- Salt and pepper to taste
- 6 green onions, sliced
Directions
- Heat butter in a dutch oven.
- Add leeks; cook gently until just wilted.
- Add cabbage and combine well.
- Cook a few minutes.
- Add potatoes and stock.
- Bring to the boil.
- Simmer for 20 minutes,or until potatoes are very tender.
- With potato masher, gently mash some of the potatoes, so that the soup thickens.
- Stir in milk.
- Season with salt and pepper.
- Add green recipe shared by deborah kuhnen.
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