Happy St Pat’s Day! If there’s a definitive Irish potato soup, this isn’t it. This is my version of what I’d make if I were Irish and wanted to celebrate St Pat’s with potato soup. The ingredients are all those I associate with great Irish food. They all actually combined to make a super delicious and filling soup! I’d make this again, and wouldn’t wait for St Patrick’s Day to make it next time!
I started with a bag of corned beef I’d diced and frozen from our last corned beef roast. I thawed and set it aside. I diced a large onion and put it into a soup kettle with a drizzle of oil to sauté it just until it softened. I was tempted to add some diced carrots but I wanted this a white and green soup, so orange wasn’t in the making this time.
To the softened onion I added about 5 cups of diced cabbage. I stirred it occasionally until it was showing signs of turning brown around the edges. I didn’t want the cabbage to be all limp and mushy, I wanted some texture in the soup still.
I added 3 cups of chicken broth and let the pot come to a bubbling boil. As the pot heated I peeled potatoes and diced them into 1″ pieces. Although I prefer to leave the skins on when making potato soup, this time I peeled them to keep my white and green theme going. Red potato skins were not allowed!
I added about 5 cups or so of diced potatoes to the pot and let them simmer on medium heat for about 15 minutes. I wanted them barely fork tender as from there boiled potatoes tend to fall apart fast. I wanted the soup to be fairly thick. If you like your soups with more broth than vegetables, reduce the amount of potatoes. After 10 minutes I added the 2 cups of diced corned beef and let it cook about 10 more minutes.
When the potatoes were firmly fork tender I added 2 cups of milk to the soup pot. It slowed down the softening of the potatoes and added depth to the broth. I also added a cup of heavy creamy for an even richer broth. Yes, you can judge me. I like a buttery, creamy, rich potato soup!
I taste tested and added salt and pepper to taste and shut off the heat under the soup. I stirred in 1/2 cup of chopped green onions and my soup was ready!
Super tasty! I served the soup with some buttered croutons sprinkled on top and we were happy with our Irish potato soup. My P.S. was happy to be eating a potato and cabbage soup, along with his cherished corned beef. Even I loved the way the flavors blended together into such a hearty soup. The leftovers were delicious the next day, maybe even more so after blending together for several more hours.
Irish Potato Soup with Cabbage and Corned Beef
1 large onion; diced (about 1 cup)
stick of butter (1/2 cup)
drizzle of oil to prevent butter from browning
5 cups diced cabbage
4 cups chicken broth
2 cloves garlic; crushed or 1/2 teaspoon garlic powder
1 teaspoon salt (less if you’re using a salty broth)
5 cups potatoes; peeled and diced into 1″ pieces
2 cups diced roasted corned beef
2 cups of milk
1 cup of heavy cream
salt and pepper to taste
1/2 cup green onions; chopped
croutons for garnish (optional)
Sauté the onion in a stick of butter and drizzle of oil in a soup pot over medium heat just until softened.
Add cabbage and sauté 4-5 minutes or until it begins to soften as well.
Add chicken broth and garlic and bring to a boil. Add potatoes and continue to cook over medium heat for 15 minutes, stirring occasionally. Add diced corned beef and cook soup until the potatoes are firm but fork tender, continuing to stir occasionally.
Add milk and cream to pot and heat until steaming again. Do not bring to a boil. Taste test for salt and pepper, adding as desired.
Stir in green onions and turn off heat. Serve in bowls with croutons if desired.