Colcannon Soup

Ingredients:
6- large white flesh potatoes or baby potatoes
1- tablespoon butter or ghee
1- large white onion
1- scallion
3- cloves garlic
2 - leeks Trimmed washed and sliced thin
1/4-1/2 - white cabbage
1/4-1/2 - red cabbage
5-6 Kale leaves
1/2 cup heavy cream
1/4 butter
Salt and pepper to taste
Paisley for garnish (optional)
3-cups vegetable broth (optional)
1/4 - cup green onions (optional)

Directions:
1. Sauté with the butter or Ghee on medium heat the onions, scallions and garlic in the mixture until translucent (5-7 min) Slow and easy.
2. Add clean and chopped cabbage, kale and leeks. If using only one color cabbage use half of the head. If using both colors use 1/4 of the head. Continue to sauté until all greens are wilted.
3. Pour in vegetable broth and stir until all ingredients are combined. Place the lid on the pot and simmer for 15minutes.
4. Add the potatoes salt and pepper ( peeled and cut into quarters) and with the lid on the pot cook until potatoes are cooked through. Once the potatoes are fully cooked add in the greens and the cream and butter stir until combined. Allow the soup to sit with the heat off for 5 minutes. Once rested and using a fork or immersion blend mix the ingredients making sure the potatoes are completely mixed in. Serve warm and garnish with Parsley.

Enjoy!