Creamy Potato Corned Beef Soup
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A little twist on a traditional St Patrick's day dish...
Instead of making Corned Beef & Cabbage on St. Patricks day, why not turn it into a comfort food dish? Yes, that's right a comfort food. Rich, hearty and full of flavor is the base this soup. You just might find this turning into one of your favorite anytime soups! Serve this soup with little rounds of sourdough & rye bread slices to soaks up the full bodied flavor of the soup, its really delicious
- 2 quarts broth, reserved from pre-cooked corned beef liquid
- 2 12 oz cans evaporated milk
- Fill empty cans with water add to other liquids
- 3 lb cooked corned beef, cut into bite size pieces
- 2 cups mini red potatoes, cut into quarter pieces
- 1 small onion, diced medium
- 1 -2 carrot, diced medium
- 1 -2 celery, diced medium
- In this recipe I replaced cabbage for celery but if you'd like to have cabbage omit celery and add
- 1/4 head cabbage, diced medium
- 4 tablespoons cornstarch
- 4 tablespoons cold water
- 1/4 cup fresh parsley, chopped
- 8 -10 pats of unsalted butter
- 3 ounces beer (optional)
- salt and pepper
- Round SourDough & Rye Bread slices
- Combine first 8 ingredients in your stock pot.
- Bring heat up to med-high, a rapid boil for about 5 minutes.
- Reduce to a simmer and cook until the vegetables are tender.
- Mix cornstarch and water together to make a paste.
- Bring the Soup back to a low rapid boil.
- Pour paste in slowly.
- With a wooden spoon stirring quickly in the center of the soup, stir until the soup is thick.
- Reduce to low and salt, pepper and beer.
- Garnish each serving with the pat of butter and garnish with chopped parsley.
- Serve with round SourDough & Rye Bread slices
My family has passed this ingredient down to each generation. Always makes your creamy soups creamier. Great in a varity of dishes.