Colcannon Soup - cooking recipe

Ingredients

4 tablespoons butter
2 cups shredded cabbage
1 1/2 lbs boiling potatoes, peeled and cut into 1 inch pieces
1 lb leek, washed and chopped (white and pale green parts only)
5 cups chicken stock (preferably homemade)
salt
white pepper
1 pinch ground nutmeg
1 1/4 cups half-and-half
3 tablespoons fresh parsley, minced

Preparation

Melt butter in a large saucepan over medium heat. Stir in cabbage, potatoes, and leeks. Cover and cook until barely tender (about 10 minutes).
Add stock and bring to a boil. Cover, then reduce heat to a simmer, and cook until the vegetables are soft (about 15 minutes). Season with salt, pepper, and nutmeg.
Transfer mixture to a blender or food processor in batches and process until smooth (or use an immersion blender). Note: the recipe can be made ahead up to this point.
Return to the same saucepan and whisk in the half and half.
Serve hot.