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Ingredients

  • 2 TBSP Butter
  • ¼ Cup Onion Diced
  • 8 Cups Chicken Broth
  • 3½ Cups Corned Beef Diced, Cooked
  • 1½ Cups Carrots Diced, Cooked
  • 2½ Cups Potatoes Diced, Cooked
  • 2 Cups Cabbage Diced, Cooked
  • ½ TSP Garlic Powder
  • 1 TSP Kosher Salt
  • Fresh Ground Pepper To Taste
  • 1 Pint Half and Half or Light Cream
  • 2 TBSP Cornstarch

Instructions

  • In a large stock pot, melt butter and diced onion. Allow to cook on medium high heat for 2-3 minutes until soft and fragrant.
  • Add in chicken stock. Allow to simmer for 5 minutes.
  • While soup stock simmers, dice the leftover corned beef, carrots, potatoes and cabbage. Leave a few large pieces of potatoes.
  • Add corned beef and vegetables to the soup stock. Season with salt, pepper and garlic powder.
  • Allow to simmer on medium high heat for 10 minutes.
  • Remove one cup of broth and the large chunks of potatoes. Using an immersion blender, blend until smooth. Return to stock pot.
  • Add in half and half. Stir through. Add in cornstarch and allow to simmer for another 10 minutes.
  • Remove from heat, serve and enjoy!