Creamy Corned Beef and Cabbage Soup with Swiss Cheese
This creamy potato and Swiss cheese soup is the perfect way to use leftover corned beef and cabbage. Rich, hearty, and packed with tender potatoes, melty cheese, and savory corned beef, this cozy soup is ideal for St. Patrick’s Day leftovers or an easy comfort food dinner.
- Prep Time: 10 MINUTES
- Cook Time: 30 MINUTES
- Total Time: 40 minutes
- Yield: 4-6 SERVINGS 1x
Ingredients
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3 tbsp butter
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1 onion, diced
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3 cloves garlic
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4 cups diced potatoes
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2 cups corned beef
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2 cups cabbage
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4 cups chicken broth
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1 cup heavy cream
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2 cups Swiss cheese
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1 tbsp Dijon mustard
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Salt & pepper
Instructions
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Sauté onion and garlic in butter.
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Add potatoes and broth; simmer until tender.
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Stir in corned beef and cabbage and the rest of your leftovers.
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Add cream and Dijon.
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Stir in Swiss cheese until melted.
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Season and serve.
Notes
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Shred your own Swiss cheese for smoother melting.
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For a thicker soup, mash a few potatoes directly in the pot.
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Add a splash of apple cider vinegar for brightness.
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This soup reheats well; add a splash of broth when warming.