2cupschicken broth or leftover broth from corned beef
2cupsleftover corned beef
2large potatoespeeled and cubed
1cupSwisscheese shredded, optional
salt and pepper to taste
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.
This recipe uses leftovers from corned Beef and cabbage meal. If you don't have leftovers you can substitute corned beef lunch meat.