Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 1 14 oz. bag Coleslaw mix or shredded cabbage
- 3 lbs. russet potatoes (peeled and diced)
- 6 cups chicken broth
- 2½ teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1 cup heavy cream
- 3 cups diced leftover corned beef
- Sprouts for garnish (optional.)
Instructions
- heat the oil in a large soup pot over medium heat.
- Add the onions and cabbage and cook until softened, about 8 minutes.
- Add the potatoes, seasonings and chicken broth and stir.
- Cover and simmer for 30 minutes.
- With an immersion blender, puree the soup until smooth, or until desired consistency.
- Pour in the cream and corned beef, stir to combine and serve.
- Garnish with sprouts if desired.
- Category: Main