Even my five-year-old licked the bowl clean after eating this creamiest soup ever! Reuben sandwiches go well with this. suitable for a slow cooker.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- ¼ cup all-purpose flour
- 1 teaspoon dill seed
- ½ teaspoon tarragon leaves
- ¼ teaspoon ground black pepper
- 4 cups chicken broth
- 3 cups chopped cabbage
- 2 cups finely chopped deli corned beef
- 2 cups half-and-half
- 1 (8 ounce) package cream cheese
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Melt butter and olive oil together in a stockpot over medium heat; saute onion and garlic until onion is slightly softened, about 5 minutes. Add flour, dill seed, tarragon leaves, and black pepper to onion mixture; cook and stir until flour is dissolved and fragrant, about 3 minutes.
- Pour chicken broth over onion mixture and stir until blended, 2 to 3 minutes. Add cabbage and corned beef; cook, stirring frequently, until cabbage is tender, about 20 minutes. Add half-and-half and cook just until liquid is warm but not boiling, about 5 minutes.
- Stir half-and-half into the pot; continue to cook just until liquid is warm but not boiling, about 5 minutes.
- Melt cream cheese over low heat in a saucepan until creamy, 2 to 3 minutes. Whisk cornstarch and water together in a bowl; stir into cream cheese until smooth. Stir cream cheese mixture into soup; cook over low heat, stirring constantly, until cheese melts and soup is thickened, about 5 minutes.
Nutrition Facts
| Calories | 309 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 14 g |
| Sodium | 528 mg |
| Sugars | 2 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
This was nice, but mild for our tastes. I added the chopped corned beef to the onions to sauté for a few minutes before adding the garlic followed by the flour and stock. I also used heavy cream for the half-and-half so no need for the corn starch with the addition of the cream cheese and upped the seasonings. Some sauerkraut, or caraway seeds or as others suggested adding pumpernickel croutons would go well in this soup. I just feel like it needs a bit mor of something, may make again when we have roast beef on hand.
Made this using leftovers from Corned Beef and Cabbage last night. Made a rich and flavorful soup.
This was delicious. We will be making this again. I added extra corned beef and cabbage. It turned out perfect.
Got brave enough to use my leftovers and my husband loved it!! Added 1 cup of sauerkraut since I was short on cabbage. We really liked the touch of pickled taste that it added.
Wow! This soup was so simple using leftovers from our boiled Irish dinner yesterday! Followed recipe (except to add quartered baby potatos and sliced carrots) until the half and half. Only had milk. Then I discovered that someone left an almost empty pack of cream cheese in the fridge (doh!) so I used a can of cream corn. By then, I already liked the thickness of it, so didn’t bother with the cornstarch and water. This was a nice change from the regular corned beef and cabbage soup. Thank you.
Amazing recipe. Quick and easy. Absolutely no leftovers because we couldn’t stop eating it. I will make this again.
THIS IS AMAZING!!! Thank you so much! I made tweaks to suit our personal tastes, but this is DELISH! Thank you again!
This was a huge hit. I stuck to the recipe with a couple minor additions. Added diced potatoes and some cut carrots. I also finished the soup with 2 T of cider vinegar and some jalapeno tabasco. And more salt and peppper. The soup was rich and wonderful. Fantastic with sourdough! Will definitely be my go-to recipe for leftover corned beef, every year.
This is pretty good. It’s kind of bland though. I had to add salt and a little bit of dill pickle juice. I’ll make it again, but it’s not my favorite. I also added a can of hominy to give it a little more bulk.
This is pretty good. It’s kind of bland though. I had to add salt and a little bit of dill pickle juice. I’ll make it again, but it’s not my favorite. I also added a can of hominy to give it a little more bulk.
I followed the recipe with the addition of baby carrots and baby red potatoes. I omitted the dill seed as I did not have any. I grated some swiss cheese to top it off.
My family loved it! I added an extra cup of broth from cooking the corned beef, added extra flavor and not so thick.
Used my leftovers from previous nights Crock-Pot corned beef dinner, and used this recipe as a guide. Made a huge pot of it, and literally not a single spoonful was left. So good! ( If it’s too thick just add extra broth). Added corn, which brightened it up.
Perfect as is. I chose to substitute heavy cream for half and half and only used 8oz for a slightly thicker and creamier chowder. Even my picky eater enjoyed this.
This soup was good my children loved this.
doug really liked this, I thought it was too thick
loved this. Easy to make. Fairly quick and delicious! whole family loved it.
Best Ever for Left-over Corned Beef and Cabbage I made this last year for a church Soup Supper with left overs from the St. Patrick Day feast of corned beef, cabbage, carrots and potatoes. It was an instant hit. There wasn’t any left when I got to the pot. This year, I bought extra Corned Beef to make sure I had enough to make some for the family. I am really looking forward to it. This is a very easy recipe to modify with your left over ingredients. So, skip the expensive deli meat, cook up some corned beef and the fixins and enjoy!
Yum, yum! Like other reviewers I too, used leftover corn beef! It was so good!
Made for the first time just as recipe stated. Sorry added extra onions and garlic. We took it to church gathering hoping to bring some home, did not happen. It is truly amazing and as my children say “It’s a keeper”
I will start off by saying I adjusted the recipe. I needed to use my left over corned beef and roasted cabbage. Since they were already cooked I added them at the end to warm up. I also added the tarragon at the end, as I believe fresh herbs should be an addition at the end. I did not add dill seeds, as I did not have any. Also, I made the soup with the broth and the half & half and adjusted salt and pepper as needed. I did not feel the need to add the cream cheese and corn starch slurry. The soup was plenty creamy with the half & half. The addition of the flour into the butter and onion mix truly adds enough body to the soup, in my opinion. Overall, it was a great way to use leftover corned beef and cabbage.