Ingredients
Scale
- 2 lbs. raw corned beef well (cut into four large pieces)
- 1.5 lbs. russet potatoes (diced)
- 2 carrots (sliced)
- 2 celery ribs (sliced)
- 1/2 head green cabbage (sliced or cut into 2 inch squares)
- 1 white onion (sliced)
- 2 cloves garlic (minced)
- 8 Tbsp. salted butter
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 4 cups broth (chicken or beef)
- 1 cup heavy whipping cream
Instructions
- Rinse the corned beef well and wipe off any remaining brine with paper towels. Cut into four large pieces.
- Place the corned beef fat side down in the bottom of the slow cooker. Add diced potatoes, sliced carrots, sliced celery, cabbage, onion slices, butter, minced garlic, salt, and pepper.
- Pour the broth into the slow cooker and cover.
- Cook on LOW for 8 hours or on HIGH for 4.5 hours.
- Remove the corned beef from the slow cooker. Discard the fat and shred the meat. Optionally, cut and cube the meat for smaller pieces.
- Add the heavy whipping cream and stir to combine.
- Serve and enjoy!
Notes
Adjust the amount of cabbage to ensure the lid closes properly.
For a thicker soup, consider blending a portion of the soup before serving.
This soup tastes even better the next day, making it great for leftovers.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg