Ingredients:

• 2 potatoes
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 ½ cup vegetable broth
• 1 cup water
• 1 tbsp olive oil
• 1 onion
• 4 cups cabbage (about 1/4 of a cabbage)
• ½ teaspoon thyme
• ½ cup cream

Directions:

1. Peel and dice the potatoes.
2. Add to a saucepan with salt, pepper, vegetable broth, and water.
3. Bring to a boil and cook for 10-15 minutes until the potatoes are tender.
4. While the potatoes cook, dice the onions and cut the cabbage into thin slices.
5. Once the potatoes are done, pour the potato mixture into a blender and set aside to cool.
6. Reduce the heat on the saucepan to medium-low and add the olive oil.
7. Saute the onions for 2-3 minutes, then add the cabbage and thyme, and cook for 10 minutes.
8. Blend the potato mixture in the blender until smooth.
9. Return the potato mixture to the saucepan and mix with the cabbage.
10. Add the cream and heat on low for 5 minutes.
11. Sprinkle with some more pepper and thyme before serving.

Prep Time: 5 minutes
Cooking Time: 30 minutes
Total Time: 35 minutes
Servings: 4

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Recipe Tips:

For a richer flavor, you can add some crispy bacon or shredded cheese on top before serving.
Enjoy this Colcannon Soup with some crusty bread for a complete meal experience.