Irish Colcannon and Thyme Leaf Soup

• 2 tablespoons butter, divided
• 2 12 cups diced peeled baking potatoes
• 1 cup diced onion
• 12 teaspoon salt, divided
• 12 teaspoon fresh ground black pepper, divided
• 3 cups reduced-sodium fat-free chicken broth
• 2 cups water, plus
• 3 tablespoons water
• 8 cups thinly sliced savoy cabbage (about 1 pound)
• 1 tablespoon chopped fresh thyme leave

1. Melt 1 tablespoon butter in a large saucepan over medium heat.
2. Add potato, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Cover and cook 6 minutes.
4. Add broth and 2 cups water; bring to a boil.
5. Cook 10 minutes or until potato is tender.
6. Combine 3 tablespoons water and remaining 1 tablespoon butter in a large Dutch oven; bring to a simmer.
7. Add cabbage and thyme.
8. Cover and cook 5 minutes, stirring occasionally.
9. Remove from heat; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
10. Place half of potato mixture in blender.
11. Blend until smooth.
12. Pour into a large bowl.
13. Repeat procedure with remaining potato mixture.
14. Add potato mixture to cabbage mixture; cook over medium-low heat until thoroughly heated.

butter, potatoes, onion, salt, ground black pepper, chicken broth, water, water, savoy cabbage, thyme

Taken from www.food.com/recipe/irish-colcannon-and-thyme-leaf-soup-214543 (may not work)