Cabbage-Potato Soup

By á-174942

Ingredients

• 2 tablespoons oil
• 3 cups chopped onion
• 3 cups shredded white cabbage
• 2 cups grated Idaho potatoes
• 2 quarts chicken stock
• 8 ounces corned beef - (to 10 oz) cut 2" x 3" strips
• 2 cups grated carrots
• 1 cup cream
• Salt to taste
• Freshly-ground black pepper to taste

Preparation

Step 1

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 sauté corned beef strips in remaining oil until crisp; drain on paper towels. Add carrots and cream to soup and simmer 10 minutes more. Stir in corned beef strips and adjust seasoning to taste with salt and pepper.

This recipe yields 8 to 10 servings.