This comforting soup recipe is made with leftover corned beef, but you can also grab corned beef right from your deli!
Ingredients
1 tablespoon olive oil
1 cup diced onion
1 (14 ounce) bag coleslaw mix or shredded cabbage
3 lbs. russet
potatoes, peeled and diced (Sue used Yukon)
6 cups chicken broth
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon celery salt (Sue did 3 medium stalks of Celery chopped)
1 teaspoon garlic powder
1 cup heavy cream
3 cups diced leftover corned beef
Sprouts for garnish, optional
Instructions
Heat the oil in a large soup pot over medium heat.
Add the onions and cabbage, cooking until the cabbage is wilted and the onions are soft, about 7-8 minutes.
Add the potatoes, chicken broth, salt, pepper, celery salt and garlic powder to the pot. Stir and bring to simmer for 30 minutes, covered.
Blend the soup using a stick blender, or let the soup cool and transfer to a regular blender. Blend until smooth.
Add the cream and corned beef, heat until warmed through and test for seasonings.
Garnish with sprouts if desired.
You can blend the soup but still leave some of the potatoes whole, it doesn’t have to be perfectly smooth.
From <https://www.mantitlement.com/creamy-potato-and-corned-beef-chowder/print/22951/>
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