Irish Colcannon Soup (Gluten-Free)

Ingredients

• about 680 g Potatoes
• 6 cups Kale
• 2 medium Leeks
• 4 cups Vegetable Broth
• 1 tablespoon Potato Starch
• 2 tablespoons Water
• 1 tablespoon Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the about 680 g Potatoes and cut them into 2.54 cm cubes. Place the cubed potatoes in a medium saucepan and cover them with water. Bring the water to a rolling boil over high heat, then reduce the heat to medium and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork.
2. 2While the potatoes are cooking, wash and finely chop the 6 cups Kale, removing any tough stems. Wash and thinly slice the 2 medium Leeks, discarding the dark green tops and the root end. You should have about 1 cup of sliced leeks.
3. 3Heat the 1 tablespoon of Olive Oil in a large 6-quart pot over medium heat (148.9°C / 150°C). Add the sliced leeks and cook, stirring occasionally, for 5-7 minutes, or until they are softened and translucent. Do not let them brown.
4. 4Add the chopped kale and 4 cups of Vegetable Broth to the pot with the leeks. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 10-15 minutes, or until the kale is tender and bright green.
5. 5Drain the cooked potatoes from their water and add them to the pot with the kale and broth mixture. Carefully use an immersion blender to blend the soup until it is completely smooth. If you do not have an immersion blender, you can transfer the soup in batches to a regular blender, being careful not to overfill it, and blend until smooth, then return it to the pot.
6. 6In a small bowl, combine the 1 tablespoon of Potato Starch with the 2 tablespoons of Water. Whisk them together until there are no lumps, creating a smooth slurry.
7. 7Pour the potato starch slurry into the smooth soup in the pot. Stir well to combine. Increase the heat to medium (148.9°C / 150°C) and simmer the soup for another 2-3 minutes, stirring constantly, until the soup has thickened to your desired consistency.
8. 8Stir in the 1/2 teaspoon of Salt and the 1/4 teaspoon of Black Pepper. Taste the soup and add more salt or pepper if needed. Serve the Colcannon Soup hot.

Substitutions

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