Categories: Cooking Light, Main Dish, Potatoes, Soup, St Patrick's Day

Ingredients

• 2 tablespoons butter , divided
• 2 1/2 cups diced peeled baking potatoes
• 1 cup diced onion
• 1/2 teaspoon salt , divided
• 1/2 teaspoon fresh ground black pepper , divided
• 3 cups reduced-sodium fat-free chicken broth
• 2 cups water , plus
• 3 tablespoons water
• 8 cups thinly sliced savoy cabbage (about 1 pound)
• 1 tablespoon chopped fresh thyme leave

Directions

1. Melt 1 tablespoon butter in a large saucepan over medium heat.

2. Add potato, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

3. Cover and cook 6 minutes.

4. Add broth and 2 cups water; bring to a boil.

5. Cook 10 minutes or until potato is tender.

6. Combine 3 tablespoons water and remaining 1 tablespoon butter in a large Dutch oven; bring to a simmer.

7. Add cabbage and thyme.

8. Cover and cook 5 minutes, stirring occasionally.

9. Remove from heat; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.

10. Place half of potato mixture in blender. Blend until smooth. Pour into a large bowl.

11. Repeat procedure with remaining potato mixture.

12. Add potato mixture to cabbage mixture; cook over medium-low heat until thoroughly heated.

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