Name: Creamy Corned Beef and Cabbage Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 small onion (diced); 2 stalks celery (chopped); 2 Tablespoons butter; 1/4 cup all purpose flour; 2 cups half and half cream; 2 cups chicken broth or leftover broth from corned beef; 2 cups leftover corned beef; 2 large potatoes (peeled and cubed); 2 cups cabbage; 1 cup Swiss (cheese shredded, optional); salt and pepper to taste

Ingredients

Units Scale

1 small onion (diced)
2 stalks celery (chopped)
2 Tablespoons butter
1/4 cup all purpose flour
2 cups half and half cream
2 cups chicken broth or leftover broth from corned beef
2 cups leftover corned beef
2 large potatoes (peeled and cubed)
2 cups cabbage
1 cup Swiss (cheese shredded, optional)
salt and pepper to taste

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Instructions

In a Dutch oven or large saucepan, saute onion and celery in butter until tender. Sprinkle with flour and stir. Mixture will be thick and lumpy. Slowly pour in broth. Continue to stir. Add potatoes, cabbage and corned beef. Cover and cook about 15 minutes. Stir in half and half. Cook until heated through, about 5-10 more minutes. Stir in cheese, optional. Season with salt and pepper. Cook until warm and cheese is melted.

Notes

This recipe uses leftovers from corned Beef and cabbage meal.
If you don’t have leftovers you can substitute corned beef lunch meat.

Prep Time: 15 minutes
Cook Time: 40 minutes