Colcannon Soup

 Colcannon Soup

1/2 lb. bacon

1 onion

2 leeks

3 cloves garlic

1/2 tsp. dried thyme

6 c. chicken broth

1/2 c. heavy cream

2 lb. potatoes

4 c. cabbage

Salt and pepper to taste

Shredded Irish Cheddar cheese

Cut the bacon slices into 1” pieces.  Dice the onion.  Slice the white and light green portion of the leeks.  Peel and cut the potatoes into bite sized pieces.  Shred the cabbage.

Cook the bacon in a Dutch oven until most of the fat is rendered off.  Remove the bacon from the pan and remove all but 2 tablespoons of the bacon drippings.

Add the onions and leeks to the Dutch oven and cool over medium heat until tender.  While the onions cook, chop the garlic.  Add the garlic and thyme to the onions and cook until fragrant.

Add the chicken broth, potatoes, cabbage, bacon and cream to the Dutch oven.  Bring to a boil then reduce to a simmer.  Simmer until the potatoes are tender.

Season with salt and pepper.  Serve topped with some shredded Irish Cheddar cheese.