Colcannon Soup with Potato, Leek, and Cabbage

Ingredients

2 lbs potatoes (yukon gold)

12 oz bacon

2 leeks (just the white parts)

1 head green cabbage

4 cups chicken broth

2 cups water

1 tsp chicken bouillon powder

1 ½ tsp sea salt

1 cup half and half

1/8 tsp white pepper (can substitute with black pepper)

3 green onions

Directions

Chop up the bacon into 1" pieces and cook them in an extra large skillet until they crisp up. Remove the bacon from skillet, leaving the fat in there.

Slice into the leeks to open them up, and rinse them under water. Dry them off and then dice the white parts of the leeks as small as you can. Cook the leeks in the bacon fat on medium low heat for a few minutes or until they start to brown. Once the leeks have browned, remove them from the skillet, leaving the remaining bacon fat. Add the leeks to the bottom of a large soup pot.

Peel your potatoes and cut them into 1" cubes. Add them on top of the leeks, followed by your 4 cups of broth, 2 cups of water, 1 teaspoon of chicken bouillon powder, and 1/2 teaspoon of sea salt. Boil this until the potatoes are soft.

While your soup is boiling, cut your cabbage in half and then chop each half into bite sized pieces. Discard the core. Add your chopped cabbage to the skillet with the bacon fat. Cook on medium low heat, stirring frequently. Add 1 teaspoon of sea salt and 1/8 teaspoon of white pepper to the cabbage. Once it is wilted and lightly browned, turn off the heat, and leave them in the pan.

Once your potatoes are soft, use an immersion blender to the blend the leeks, potatoes, broth, and water. Then, add in your half and half, cabbage, and most of your bacon. Stir to combine.

Top your soup with diced green onion and any remaining bacon. Enjoy.