Colcannon Soup

St. Patrick’s Day falls in the middle of a month where the weather can often be unpredictable. One day it’s warm and feels like spring, the next you’re wondering if winter is ever going to leave. So, in the same way that soup feels so warm and satisfying in October, it does as well in March.

Because of the St. Patrick’s Day holiday, I’m thinking about all kinds of Irish dishes, and today I am giving you one of my favorites in soup form. Yes, colcannon, that wonderfully delicious mashed potato and cabbage dish that pairs equally well with bangers as it does corned beef, also makes a hearty, delicious, and warming soup. You can leave it as is if you like your soup extra chunky, or, do you like I did here, and give it a hit or two with an immersion blender. It is wonderfully delicious, particularly with a slice of Irish soda bread on the side.

Colcannon Soup

4 slices thick cut bacon, cut into 1/2 inch pieces
1 6-oz. pkg. Melissa’s cleaned and sliced Leeks
1/2 medium head cabbage, chopped
1 teaspoon chopped garlic
2 tablespoons flour
1/2 cup dry white wine
4 cups chicken stock
10 oz. Melissa’s Dutch Baby Yellow Potatoes, cubed
1/4 teaspoon garlic powder 

1/4 teaspoon onion powder

  Few gratings fresh nutmeg
1/2 cup heavy cream
Salt and freshly ground black pepper, to taste

Fry bacon in a large stock pot until crisp and the fat is rendered. Using a slotted spoon, remove bacon to a paper towel-lined plate.

Add leeks and cabbage to the pan with the bacon fat. Stir to coat. Cook over medium heat, stirring occasionally, until the leeks and cabbage are tender. Add garlic and cook for 30 seconds longer; stir in flour and cook for one additional minute.

Add wine and simmer for two minutes until mixture begins to thicken. And potatoes, bacon, chicken stock, garlic powder, onion powder, and bring to a boil. Reduce heat and simmer for 15 to 20 minutes, or until potatoes reach desired tenderness.

Remove from heat and stir in the heavy cream, nutmeg, and salt and pepper to taste. Leave as is, or blend a portion with an immersion blender for added creaminess.

Serve garnished as you see fit.

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