Cabbage-Potato Soup


  • Salt and pepper
  • 1 cup cream
  • 2 cups grated carrots
  • 8 to 10 ounces corned beef, cut into 2 by 3-inch strips (1 cup)
  • 2 quarts chicken stock
  • 2 cups grated Idaho potatoes
  • 3 cups shredded white cabbage
  • + 2 more ingredients
    • 3 cups chopped onion
    • 2 tablespoons oil

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. A...

View full recipe at SpringPad


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