Colcannon Soup

• ¼ c Taste OVS Dill Olive Oil
• 1 c sliced leeks
• 1 c sliced and chopped green cabbage
• 1 c sliced and chopped kale
• 2 c peeled and diced Russet Potatoes, about 3 lbs
• 3 c chicken stock
• 1 bay leaf
• 1 t salt
• 1/8 t pepper
• ¼ c heavy cream
• 2 green onions, thinly sliced
• 1 T Taste OVS Sicilian Lemon White Balsamic

In a pot, heat oil and add leeks, cabbage, and kale. Toss to coat with oil. On low heat, cover and gently cook until the greens are wilted, about 12-15 minutes. Add potatoes, stock, bay leaf, and salt. Bring to a simmer and cook until potatoes are softened and falling apart, about 15-20 minutes. Remove from heat, add pepper, heavy cream, and sliced green onions. Add balsamic right before serving.