Irish Colcannon and Thyme Leaf Soup

Total Time
Prep 30 mins
Cook 30 mins

From Cooking Light, March 2007

Ingredients Nutrition


  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.
Most Helpful

.~*``So simple and so good!``*~. I did not have fresh thyme so had to use dried.

ChiefCook&BottleWasher February 16, 2009

I didnt have chicken broth on hand, I used vegetarin cubes. Also, didnt have fresh thyme, I used 1 t. dried, used it when cooking the potatoes. I found this to be a very comforting and very tasty soup. Oh, and I used kale instead of cabbage. While eating it, I was thinking a person could use spinach as well in the recipe. Will be making again, for sure. mollywally :)

mollywally February 12, 2009