A hearty cabbage and potato soup based on the classic Irish side dish, Colcannon.
1 1/2 cups water
2 (13.75-ounce) cans chicken broth
1 1/4 pounds russet potatoes, peeled and coarsely chopped
1 small cabbage, chopped
1 medium onion, chopped
1/2 cup milk
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
Sour cream for accompaniment
- Bring water and broth to boil in large cooking pot. Add potatoes; cover, reduce heat and simmer for 20 minutes.
- Add cabbage and onion; cover and simmer for 30 minutes or until tender. Remove from heat. Stir in the milk.
- Purée soup with a hand-held blender, or place one-third of soup in conventional blender; cover and process until smooth. Place in a large bowl. Repeat procedure with remaining soup. Return puréed soup to pot; add salt and pepper. Cook over low heat until heated through.
- To serve, ladle soup into bowls; topping each with a dollop of sour cream.
Makes 8 servings.