Name: Colcannon Soup (Potato Kale Soup)
Yield: 6
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

About This Recipe

This creamy colcannon soup blends Yukon gold potatoes, sharp white cheddar cheese, and fresh kale for a comforting and flavorful dish. Sautéed leeks and garlic create a savory base, while heavy cream adds richness. Topped with scallions and extra cheese, it's a satisfying meal perfect for chilly evenings.

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Ingredients

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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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Nutrition Facts

Calories

510kcal

25%
Fat

26g

1%
Saturated Fat

17g

0%
Carbohydrates

53g

2%
Fiber

4g

0%
Sugar

3g

0%
Protein

19g

0%
Cholesterol

70mg

3%
Sodium

661mg

33%

Percent Daily Values are based on a 2,000 calorie diet.

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Colcannon Soup (Potato Kale Soup)

Ingredients

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Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

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Nutrition Facts