Irish Colcannon Soup Directions:
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Heat a large heavy-bottomed pot over medium heat and add the butter.
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Add the sliced leeks and cook for 5 minutes, stirring, until softened.
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Add the garlic and cook for 1 minute.
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Add the cabbage and cook until fully wilted.
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Add the potatoes and chicken stock and bring to a full boil.
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Reduce heat to low and simmer for 20 minutes.
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Use an immersion blender to partially blend the soup, leaving visible chunks.
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Stir in the half and half.
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Season with salt and black pepper.
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Serve hot.
WW Points Calculation
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Unsalted light butter (1/4 cup): 16.00
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Leeks, garlic, cabbage (combined): 0.00
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Russet potatoes (1 1/2 lbs): 0.00
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Fat-free chicken stock (5 cups): 0.00
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Fat-free half and half (1 cup): 1.00
Points Information:
Total Points: 17.00
Servings: 6 servings, 1 1/2 cups per serving
Points per serving: 2.83
Nutrition Information
Calories: 165
Fat: 5 g
Protein: 5 g
Carbohydrates: 27 g
Sugar: 4 g
Sodium: 420 mg
I'm waiting for your comments! Enjoy!
