Colcannon Soup

I've had this recipe for a while, and since cabbage and potatoes are still inexpensive, I decided to use them to make a hearty meal.

For a creamier soup, run a handheld blender around the pot a couple times.

about 2 T butter
1 onion, chopped
1 t dried thyme, rubbed
salt and freshly ground black pepper to taste
about 3 cans vegetable or chicken broth
3 large potatoes, peeled and diced
1/2 head cabbage, very thinly sliced
1/4 cup heavy cream

Melt butter in a Dutch oven over medium heat. Stir in onion and cook for about 10 minutes, being careful not to brown.

Stir in thyme and salt and pepper. Increase heat to high and add broth. Bring to a simmer; reduce heat to medium and cook for about 5 minutes.

Stir in potatoes; cover and cook 10 minutes. Add cabbage; cover and cook about 5 minutes. Stir in heavy cream and bring just to a simmer. Taste and adjust as desired.

Serve with additional butter if desired.http://media-files.gather.com/images/d844/d393/d745/d224/d96/f3/full.jpg

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