Try this Colcannon Soup recipe, or contribute your own.
Suggest a better descriptionSource: Recipe from Simply Recipes
1) Melt butter in a large, heavy bottomed soup pot on medium heat. Add leeks, cabbage, and kale, and toss to coat in the butter. Lower the heat to low, cover and gently cook until the greens are wilted, about 12-15 minutes.
2) Add the diced potatoes to the pot, along with the chicken stock, bay leaves, and salt. Increase heat to bring to a simmer. Reduce heat to maintain a simmer, and cook until the potatoes are softened and falling apart, about 15-20 minutes.
3) Remove from heat. Swirl in the white pepper, heavy cream, and sliced green onions. Taste and add more salt and pepper to taste.
Would be even better with some crumbled bacon in it also!
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Serving Size: 1 Serving (670g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 406 | ||
Calories from Fat: 180 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20g | 27 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 54mg | 17 % | |
Sodium 788.6mg | 27 % | |
Potassium 1063mg | 28 % | |
Total Carbohydrate 42.1g | 12 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 39.2g | ||
Protein 15.5g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 406
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