Irish Colcannon Soup (Gluten-Free)

Ingredients

• 1 lb Potatoes
• 1/2 medium head Cabbage
• 1 large Leeks
• 4 cups Chicken Broth
• 1/2 cup Milk
• 2 tbsp Butter
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Peel and chop the potatoes. Shred the cabbage. Slice the leeks.
2. 2Melt butter in a large pot over medium heat.
3. 3Add the leeks and cook until softened, about 5 minutes.
4. 4Add the potatoes and cabbage to the pot. Pour in chicken broth.
5. 5Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the potatoes are tender.
6. 6Use an immersion blender to partially blend the soup until smooth but still chunky.
7. 7Stir in milk, salt, and pepper.
8. 8Heat through and serve hot.

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