Add the potatoes and tomatoes as well as the chicken stock to cover everything. Season with salt and pepper.
Bring the soup to a boil, reduce the heat and simmer for approximately 20 minutes. After 20 minutes, the potatoes should be cooked. Stir in the cabbage and continue to simmer the soup for a few more minutes.
Melt the Kerrygold butter in a small saucepan until it turns brown.
When serving the soup, sprinkle a few drops of butter over the soup to pleasantly round off the taste of the soup.
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