gimmesomeoven5.0
Colcannon Soup (Potato Kale Soup)
This creamy potato and kale soup gets its heartiness from a half-purée base and sharp cheddar, while leeks and garlic build a deeply savory foundation that makes it feel like comfort in a bowl.
⏱️ Prep & Cook: 39 min⏳ Prep: 15 min🔥 Cook: 24 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
📝 Preparation Steps
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.
butter1 tablespoon(a medium-sized bunch) fresh kale (stemmed and finely chopped)3 ounceslarge leeks (thinly sliced (white and light green parts only))2garlic (minced)6 cloves
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.
vegetable broth4 cups(a medium-sized bunch) fresh kale (stemmed and finely chopped)3 ouncesbay leaves2
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.
bay leaves2(a medium-sized bunch) fresh kale (stemmed and finely chopped)3 ounces
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.
5
Season. Taste and season with salt and pepper as needed.
6
Serve. Serve warm, garnished with lots of scallions (plus extra cheddar and black pepper, if you would like), and enjoy!
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