St. Patrick’s Day and March always brings out the Irish in most of us. While you’re planning to break out the Leprechaun hats, hang the plastic shamrocks, and join the parade, you’re going to have a great time whipping up this marvelous potato soup with slivers of corned beef.
The beauty of this recipe is in its ease. It’s incredibly quick to prepare and the ingredients are easily accessible. Once you put it all together, this potato soup will fill you up with its rich flavors and hearty texture. Top it off with generous amounts of corned beef and sprinkle some cheese. Stir, slurp and enjoy!
Potato Soup with Corned Beef
Serves 2 to 4
3 large boiled potatoes, cut in cubes
1 can cream of potato soup
1 cup heavy cream
1 cup milk
½ cup canned soup broth
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup corned beef deli slices, sliced in thin slivers
½ cup chopped celery
Parmesan cheese for sprinkling
Sourdough bread, for serving
1. Pre-boil peeled potatoes for 8 to 10 minutes, till soft enough to mash. When cooked, drain the water from the potatoes. Cut in cubes.
2. Mix all together in a food processor or blender: cubed potatoes, cream of potato soup, heavy cream, milk, broth, salt, pepper, garlic and onion powders. Process till smooth.
3. Transfer pureed mixture into a medium pot. Bring to a boil. This should take about 6 minutes.
4. Serve the soup hot. Top it with the corned beef slices, celery and parmesan cheese. Serve with a good loaf of sourdough bread or any bread of choice.
Elizabeth Quirino believes that “food brings the world together.” She loves to cook, develop recipes, photograph & write about her culinary adventures on her 2 blogs Asian in America & The Queen's Notebook. Outside the kitchen, Elizabeth paints watercolors, reads everything and ends every week with ballroom dancing. For great food stories find her on Facebook and follow Mango_Queen on Twitter.