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Colcannon Soup

1 1/2 cups water

2 (13.75-ounce) cans chicken broth

1 1/4 pounds russet potatoes, peeled and coarsely chopped

1 small cabbage, chopped

1 medium onion, chopped

1/2 cup milk

1 teaspoon salt, or to taste

1/4 teaspoon pepper, or to taste

Sour cream for accompaniment

1. Bring water and broth to boil in large cooking pot. Add potatoes; cover, reduce heat and simmer for 20 minutes.
2. Add cabbage and onion; cover and simmer for 30 minutes or until tender. Remove from heat. Stir in the milk.
3. Puree soup with a hand-held blender, or place one-third of soup in conventional blender; cover and process until smooth. Place in a large bowl. Repeat procedure with remaining soup. Return pureed soup to pot; add salt and pepper. Cook over low heat until heated through.
4. To serve, ladle soup into bowls; topping each with a dollop of sour cream.

Makes 8 servings.