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Paddy Mac's Corned Beef, Cabbage & Potato Soup

Source of Recipe

by Marsha, adapted from Paddy Mac's in Palm Beach Gardens, Fla.


Recipe Introduction

At Paddy Mac's, corned beef stock is the liquid used to cook the corned beef. They use a commercially corned brisket that comes with a seasoning packet. They cook the meat in water with half the contents of the seasoning packet, carrots, celery, cabbage, onions, leek and turnips. When the meat is cooked, they remove it from the cooking liquid and then strain the liquid to use as stock in this recipe.

List of Ingredients

4 tablespoons unsalted butter
2 medium leeks, washed and sliced
1 medium onion, chopped
1/4 small head green cabbage, cored and shredded
2 bay leaves
4 ribs celery, chopped
8 cups corned beef stock
2 pounds peeled potatoes, sliced
1 pound cooked corned beef, diced
Salt and fresh-ground black pepper, to taste


Recipe

• In a large soup pot or Dutch oven, melt butter over medium heat. Add leeks, onions, cabbage, bay leaves and celery; saute 5 to 6 minutes until soft. Add stock and sliced potatoes. Bring to a boil, reduce heat and hard simmer 20 minutes until potatoes are well cooked and very soft. Remove from heat and remove bay leaves.

• Place potato mixture in a blender or a food processor fitted with the metal blade; blend or process until smooth. This may have to be done in batches. Or use an immersion blender. Return puree to pan and to heat; bring to a boil.

• Add corned beef and season with salt and pepper; cook over medium heat until heated through.

• Makes 15 cups.

• Per (1-cup) serving: 169 calories, 47 percent calories from fat, 9 grams total fat, 38 milligrams cholesterol, 4 grams saturated fat, 7 grams protein, 16 grams carbohydrates, 2 grams total fiber, 360 milligrams sodium.