Colcannon Soup

• 4 tablespoons butter
• 2 cups shredded cabbage
• 1 1/2 lbs boiling potatoes, peeled and cut into 1 inch pieces
• 1 lb leek, washed and chopped (white and pale green parts only)
• 5 cups chicken stock (preferably homemade)
• salt
• white pepper
• 1 pinch ground nutmeg
• 1 1/4 cups half-and-half
• 3 tablespoons fresh parsley, minced

1. Melt butter in a large saucepan over medium heat. Stir in cabbage, potatoes, and leeks. Cover and cook until barely tender (about 10 minutes).
2. Add stock and bring to a boil. Cover, then reduce heat to a simmer, and cook until the vegetables are soft (about 15 minutes). Season with salt, pepper, and nutmeg.
3. Transfer mixture to a blender or food processor in batches and process until smooth (or use an immersion blender). Note: the recipe can be made ahead up to this point.
4. Return to the same saucepan and whisk in the half and half.
5. Serve hot.

butter, cabbage, boiling potatoes, chicken stock, salt, white pepper, ground nutmeg, fresh parsley

Taken from www.food.com/recipe/colcannon-soup-138785 (may not work)