Colcannon Soup

• 6 tbsp butter
• 1 tbsp olive oil
• 2 None onions, chopped
• 1 clove garlic, minced
• 4 None large potatoes, peeled, chopped
• 6 cups chicken or vegetable stock
• 1/4 head savoy cabbage, trimmed, shredded
• 2 cups spinach leaves, chopped
• 1/3 cup heavy cream
• None None Crispy bacon strips, to serve

1. In a large saucepan, heat 2 tbsp of the butter and oil together on high. Saute onion and garlic for 2-3 mins, until onion is tender.
2. Add potatoes and cook, stirring, 2 minutes. Mix in stock. Bring to a boil on high. Reduce heat to low and simmer for 20-25 mins, until potatoes are tender.
3. In a skillet, melt remaining butter on medium and saute cabbage until tender.
4. Using a hand blender or food processor, puree soup. Season to taste. Stir in spinach, cream, and half the cabbage. Reheat gently until spinach is wilted. Serve in bowls topped with remaining cabbage and crisp bacon.

butter, olive oil, onions, clove garlic, potatoes, chicken, savoy cabbage, spinach leaves, heavy cream, bacon strips

Taken from recipes-plus.com/api/v2.0/recipes/27099 (may not work)