The Quiet Man Irish Pub Cream of Corned Beef, Cabbage and Potato Soup


  • 2 quarts reserved corned beef cooking liquid
  • 1/2 lbs shredded, cooked corned beef
  • 1 large potato, diced medium
  • 1 small onion, diced medium
  • 1/4 head cabbage, diced medium
  • 1 or 2 carrots, diced medium
  • 4 Tbsp cornstarch
  • 4 Tbsp cold water
  • 1 pint heavy cream
  • Chopped parsley
  • 4 Tbsp unsalted butter
  • 3 oz beer (optional)
  • Salt and pepper to taste


Combine first 6 ingredients in large pot. Bring to boil, reduce heat and cook until vegetables are tender.

Mix cornstarch and water together to make a paste. Bring the soup back to a boil, add the paste with a whisk, until the soup is thick. Now simmer, then add cream, butter, salt, pepper and beer.

Garnish with chopped parsley.

Makes 4

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