Irish Potato Soup (Print Version)
# Ingredients:
01 -
1/3 cup heavy cream.
02 -
4 cups diced Russet potatoes.
03 -
2 bay leaves.
04 -
2 cups chopped lacinato kale.
05 -
4 green onions, sliced.
06 -
6 tablespoons unsalted butter.
07 -
2 1/2 teaspoons kosher salt.
08 -
2 cups chopped green cabbage.
09 -
2 cups sliced leeks.
10 -
1/4 teaspoon white pepper.
11 -
6 cups chicken stock.
# Instructions:
01 -
Heat up the butter, toss in the leeks, kale, and cabbage. Put a lid on and let them soften over low heat for 12-15 minutes.
02 -
Add in the potatoes, bay leaves, stock, and salt. Cook for 15-20 minutes or until the potatoes are nice and tender.
03 -
Take off the heat, mix in the cream, green onions, and pepper. Adjust seasoning if needed.
# Notes:
01 -
For the best texture, stick with Russet potatoes.
02 -
Rinse the leeks really well to remove grit.
03 -
You can swap in regular kale if you want.