Potatoes

Irish Colcannon

Potatoes

1.5 pounds potatoes, peeled and chopped
1 bunch kale, midribs removed
1 bunch leeks, cleaned and sliced (or substitute onions)
½-1 cup cream
Butter
Salt and pepper

Cream of Potato Leek Soup (Vichyssoise)

Potatoes

This recipe can be made in early summer or late fall or winter, using baby leeks and new potatoes or fall leeks and potatoes.

1 large or 2 medium leeks or one bunch of baby leeks, cleaned and chopped
2 tbls butter
¾ pound potatoes, chopped
4 cups chicken broth (or vegetable broth)
Several sprigs of thyme (optional)
¾ cup heavy cream
Salt and pepper to taste
Minced chives or parsley or green onion tops for garnish (optional)

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