Colcannon Soup (Potato Kale Soup)

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Gimme some Oven

Rating

(4)

Ingredients

1 tablespoon butter
2 large leeks, thinly sliced (white and light green parts only)
6 cloves garlic, minced
fine sea salt and freshly-ground black pepper
4 cups vegetable broth
2 pounds Yukon gold potatoes, diced
2 bay leaves
1/2 cup heavy cream
8 ounces shredded sharp white cheddar cheese
3 ounces (a medium-sized bunch) fresh kale, stemmed and finely chopped
toppings: thinly-sliced scallions and extra shredded cheddar

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Preparation

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Step 1

Sauté: Melt the butter in a large stockpot over medium-high heat. Add the leeks and sauté for 5 minutes, stirring occasionally. Add the garlic and a generous pinch of salt and pepper and sauté for 1 minute, stirring frequently.

Step 2

Simmer: Add the vegetable broth, potatoes, bay leaves and stir to combine. Continue cooking until the broth reaches a simmer. Reduce heat to medium-low (or whatever temperature is needed to maintain a low simmer). Cover and simmer for 15 minutes or until the potatoes are fork-tender.

Step 3

Blend: Remove and discard the bay leaves. Use an immersion blender to purée about half of the soup, which will help to make the broth nice and thick.

Step 4

Add the kale and cheese: Add the cream, cheddar and kale and stir to combine. Continue cooking for 3-4 minutes or until the kale has wilted.

Step 5

Season: Taste and season with salt and pepper as needed.

Step 6

Serve: Serve warm, garnished with lots of scallions (plus extra cheddar and black pepper, if you would like), and enjoy!

Chef’s notes

Use caution if you blend the soup using a traditional blender. Avoid overfilling the blender and always tent the blender cap open so that the hot steam can safely escape while blending.

Grate the cheese by hand to ensure it melts smoothly into the soup.

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Colcannon Soup (Potato Kale Soup)

Ingredients

Preparation

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Chef’s notes

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