Irish Cabbage Potato Soup Recipes

IRISH CABBAGE & POTATO SOUP

Steps:

• Melt the butter in a large saucepan; add onion and sauté for 2-3 minutes.Stir in thyme, green beans, cabbage (do not drain), potatoes and broth.Simmer on low heat for 10 minutes. Season to taste with salt & pepper.Serve with Irish soda bread, if desired. *Regular green beans can be used, just look for thethinner ones.

IRISH POTATO SOUP

Steps:

• Peel and dice the potatoes. Add to a sauce pan with salt, pepper, vegetable broth and water.
• Bring to a boil and cook 10-15 minutes until potatoes are tender.
• While the potatoes cook dice the onions and cut the cabbage into thin slices.
• When the potatoes are done pour the potato mixture into a blender and set aside for a little while to cool.
• Turn the heat on the sauce pan down to medium low and add the olive oil.
• Saute the onions for 2-3 minutes, then add the cabbage and thyme, and cook for 10 minutes.
• Turn the blender on and blend the potato mixture until smooth.
• Return the potato mixture to the sauce pan and mix with the cabbage.
• Add the cream and heat on low heat for 5 minutes.
• Sprinkle with some more pepper and thyme before serving.

IRISH COLCANNON (CREAMY POTATOES AND CABBAGE)

Steps:

• Strip outer leaves from cabbage.
• Shred cabbage (or kale), place in a saucepan with water to cover the bottom and bring to a boil.
• Reduce heat and simmer until crisp-tender, about 5-10 minutes.
• Drain well.
• (opt.) Liquefy in blender.
• Boil potatoes in a separate kettle, covered with water, until tender.
• In a small saucepan cook leeks or onions and cream(or milk) about 10 minutes.
• Mash potatoes then season with salt, pepper and mace.
• Mix in the onions and milk.
• Combine the potato mixture with cabbage or kale, beating it to a pale green fluff over low heat.
• Pour into a deep warmed dish.
• Dab with butter or margarine.
• NOTE: Leftovers can be fried in oil until crisp and brown on both sides.
• OPTION: Substitute ground nutmeg for mace.

IRISH MASHED POTATOES WITH CABBAGE

Steps:

• Preheat oven to 350°.
• Combine first 4 ingredients in a large stockpot; cover with water. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Drain.
• Return potato mixture to pan. Add cream cheese, milk, sour cream, salt and pepper; mash with a potato masher. Spoon potato mixture into a 1 1/2-quart casserole coated with cooking spray. Cover and bake at 350° for 45 minutes or until thoroughly heated.
• Note: This can be made a day ahead; just cool, cover, and refrigerate. Reheat in oven or microwave.

IRISH BACON AND CABBAGE SOUP

Steps:

• Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.
• Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.
• Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.

POTATO AND CABBAGE SOUP

Steps:

• In a large saucepan or Dutch oven, saute onion in butter until tender. Add the water, cabbage, potatoes, bouillon, pepper and garlic. Cover and simmer for 20-25 minutes or until potatoes are tender. Stir in ham; heat through.