Irish Colcannon and Thyme Leaf Soup

From Cooking Light, March 2007

• Ready In: 1 hr
• Serves: 6

Ingredients

• 2  tablespoons butter, divided
• 2 1⁄2 cups  diced peeled baking potatoes
• 1  cup  diced onion
• 1⁄2 teaspoon salt, divided
• 1⁄2 teaspoon fresh ground black pepper, divided
• 3  cups  reduced-sodium fat-free chicken broth
• 2  cups water, plus
• 3  tablespoons water
• 8  cups  thinly sliced savoy cabbage (about 1 pound)
• 1  tablespoon  chopped fresh thyme leave

Directions

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.