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.
Ingredientes
Pasos
- 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.
- 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.
- 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.
- 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!