Vegetarian

Colcannon Soup with Potatoes Leek Cabbage takes 10 minutes to prepare.

Colcannon Soup with Potatoes Leek Cabbage takes 20 minutes to cook.

Colcannon Soup with Potatoes Leek Cabbage makes 6 servings.

The ingredients for Colcannon Soup with Potatoes Leek Cabbage are:

2 Tbs butter
1 1/2 Tbls olive oil
1 1/2 cups cabbage, cored and shredded
1 lb red or Yukon Gold Potatoes, peel and cut in 3/4" to 1" chunks
2 small leeks, white parts only, cleaned and sliced in thin disks
4 cups low-sodium chicken broth
1/4 tsp nutmug & salt and pepper to taste
2 Tbs fresh parsely
4 strips of bacon, optional (hot dogs / ham, etc) work well too.

Here is how you make Colcannon Soup with Potatoes Leek Cabbage:

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.comNumber of Servings: 6Recipe submitted by SparkPeople user AKATCHKA.

The nutritional information for Colcannon Soup with Potatoes Leek Cabbage is:

• Servings Per Recipe: 6
• 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