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Noonan's Colcannon Soup Recipe

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This recipe for Noonan's Colcannon Soup is from Flyer Favorites - Volume II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups peeled and cubed potatoes
3/4 cup diced onion
3 3/4 cups water
3 cups shredded cabbage
3 cups milk
3 teaspoons salt
1 tablespoon Worcestershire sauce, or more to taste
3 tablespoons margarine
Directions:
Directions:
In a 5-quart pot, cook potatoes and onion in water until almost tender, about 15 minutes. Add cabbage; continue to cook until potatoes are soft and cabbage is tender, about 15 minutes longer. With a potato masher or fork, mash potatoes, but leave some chunks. Add milk, salt, Worcestershire sauce and margarine; stir gently. Heat through to melt margarine, but do not boil. Yield: 5 to 6 servings.
Personal Notes:
Personal Notes:
You can also add a 3-inch piece of Velveeta cheese, cut into cubes with the margarine, and melt before serving.

 

 

 

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