Irish Colcannon And Thyme Leaf Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons butter, divided
• 2 1/2 cups diced peeled baking potatoes
• 1 cup diced onion
• 1/2 teaspoon salt, divided
• 1/2 teaspoon fresh ground black pepper, divided
• 3 cups reduced-sodium fat-free chicken broth
• 2 cups water, plus
• 3 tablespoons water
• 8 cups thinly sliced savoy cabbage (about 1 pound)
• 1 tablespoon chopped fresh thyme leave

Recipe

• 1 melt 1 tablespoon butter in a large saucepan over medium heat.
• 2 add potato, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• 3 cover and cook 6 minutes.
• 4 add broth and 2 cups water; bring to a boil.
• 5 cook 10 minutes or until potato is tender.
• 6 combine 3 tablespoons water and remaining 1 tablespoon butter in a large dutch oven; bring to a simmer.
• 7 add cabbage and thyme.
• 8 cover and cook 5 minutes, stirring occasionally.
• 9 remove from heat; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
• 10 place half of potato mixture in blender. blend until smooth. pour into a large bowl.
• 11 repeat procedure with remaining potato mixture.
• 12 add potato mixture to cabbage mixture; cook over medium-low heat until thoroughly heated.