What to do with Leftover Corn Beef and Cabbage Soup
CATEGORIES
INGREDIENTS
  • Servings: 6
  • 1 to 1 1/2 cups leftover diced corned beef
  • 2 cups leftover diced potatoes
  • 1 cup leftover diced carrots
  • 1 cup leftover diced cabbage
  • 1/2 cup chopped onion
  • 1 cup chicken broth
  • 2 cans (10 3/4 ounces each) cream of potato soup
  • 1 cup half-and-half or whole milk
  • salt and pepper, to taste
  • more half-and-half or milk, optional
DIRECTIONS
  1. In a 4 to 6-quart slow cooker, combine the corned beef, potatoes, cabbage, carrots, onions, chicken broth, and cream of potato soup. Cover and cook on LOW for 4 to 5 hours, stirring about halfway through cooking. Add 1 cup of half-and-half and salt and pepper, to taste. Cover and cook for 25 minutes longer. Add more milk or more half-and-half to thin slightly, if desired.