Creamy Colcannon Soup
by V & V Supremo Foods, Inc.
/rating_on.png "1 Star")
/rating_half.png "4 Stars")
/rating_off.png "5 Stars")
3.25
Loading...35 Min
6-8
Servings
10
ingredients
This easy recipe reimagines the traditional Creamy Colcannon Soup by adding a touch of Mexican Crema, this truly is a wonderful comfort food!
Ingredients
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4 Tbsp. unsalted butter
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¼ cup white onion, roughly chopped
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1 tsp. garlic, finely diced
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2 cups shredded green cabbage
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1½ Ib. Yukon gold potatoes, peeled & cut into 1” pieces
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1 Ib. leek, washed and chopped (white and pale green parts only)
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4 cups chicken stock
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1½ cups Supremo® Brand Mexican Sour Cream from V&V SUPREMO® reserve ¼ cup for garnish
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1½ cups Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®
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1 (8 oz.) pkg. V&V SUPREMO® Brand Queso Fresco Cheese, crumbled
5 Steps to complete
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1Melt 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.
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2Add 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).
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3Transfer mixture into a blender or food processor and puree until smooth.
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4Return 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.
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5Ladle into bowls, add crumbled queso fresco cheese, and garnish with additional sour cream, about 1 Tbsp. and enjoy!
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