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Creamy Colcannon Soup

Creamy Colcannon Soup

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35 Min
6-8
Servings
12
ingredients

This easy recipe reimagines the traditional Creamy Colcannon Soup by adding a touch of Mexican Crema, this truly is a wonderful comfort food!

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Ingredients

5 Steps to complete

  • 1
    Melt butter in a large saucepan over medium heat. Stir in onion, garlic and sauté for 1 minute. Stir in cabbage, potatoes and leeks. Cover with a lid and cook until slightly tender (about 10 minutes) stirring occasionally.
  • 2
    Add chicken stock and bring to a boil. Cover with a lid and then reduce heat to a simmer and cook until the vegetables are soft (15 minutes).
  • 3
    Transfer mixture into a blender or food processor and puree until smooth.
  • 4
    Return soup to the same saucepan and stir in 1¼ cups of sour cream, 1½ cups of Chihuahua® cheese and cook for 1 minute over medium heat.
  • 5
    Ladle into bowls, add crumbled queso fresco cheese, and garnish with additional sour cream, about 1 Tbsp. and enjoy!
Melt butter in a large saucepan over medium heat. Stir in onion, garlic and sauté for 1 minute. Stir in cabbage, potatoes and leeks. Cover with a lid and cook until slightly tender (about 10 minutes) stirring occasionally.; Add chicken stock and bring to a boil. Cover with a lid and then reduce heat to a simmer and cook until the vegetables are soft (15 minutes).; Transfer mixture into a blender or food processor and puree until smooth.; Return soup to the same saucepan and stir in 1¼ cups of sour cream, 1½ cups of Chihuahua® cheese and cook for 1 minute over medium heat.; Ladle into bowls, add crumbled queso fresco cheese, and garnish with additional sour cream, about 1 Tbsp. and enjoy!

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