Cabbage-Potato Soup

  • Total: 45 min
  • Prep: 5 min
  • Cook: 40 min
  • Yield: 8 to 10 Servings
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2 tablespoons oil

3 cups chopped onion

3 cups shredded white cabbage

2 cups grated Idaho potatoes

2 quarts chicken stock

8 to 10 ounces corned beef, cut into 2 by 3-inch strips (1 cup)

2 cups grated carrots

1 cup cream

Salt and pepper


  1. In a soup pot heat 1 tablespoon oil, add onions and cook until tender, 3 minutes. Add cabbage and potatoes and stir to coat. Add stock, bring to a boil, reduce heat and simmer 30 minutes. Meanwhile, in a small skillet saute corned beef strips in remaining oil until crisp; drain on paper towels. Add carrots and cream to soup and simmer 10 minutes more. Stir in corned beef strips and adjust seasoning to taste with salt and pepper.
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