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Potato Soup with Corned Beef

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Once a year, I become Irish. As soon as I hear the bagpipes, the celebrations are infectious. One Irish thing I love is POTATO SOUP. It’s thick, hearty, rich and has a wholesome goodness that appeals to everyone, Irish or not.

Potato soup is best served on a cold day, like it was today, the eve of St. Pat’s day here in the east coast. So I peeled some potatoes, mixed in the creamy soup, the milk, cream and seasonings and  very quickly, my St. Patrick’s feast was ready. And for good measure, I added some slivers of deli corned beef and a hefty sprinkling of cheese.

It was cheap. It was easy. I served it piping hot and shared it with family and friends.

And whether you’re Irish or not, here’s the complete Potato Soup recipe,  over at at Homemade Quirk, a community blog of Quirk Books. While you’re there, browse around because those folks have some terrific books you’ll want to have!

Potato Soup with Corned Beef

The beauty of this Potato Soup with Corned Beef recipe is in its ease. It is incredibly easy to prepare and the ingredients are easily available. Once you've put it together, this potato soup will fill you up with its rich flavors and thick, hearty texture. Top it off with generous amounts of corned beef and sprinkle some cheese. This is a recipe by Elizabeth Ann Quirino, which first published on the Quirk Books DIY blog.
Course: Appetizer, Soup
Cuisine: American, Irish
Keyword: Potato Soup Corned Beef
Servings: 2 people
Calories: 580kcal
Author: Elizabeth Ann Quirino


  • Large Stockpot – 6 quarts
  • Food processor or blender


  • 3 whole large potatoes, peeled, cubed into 1/2-inch pieces
  • `1 can Cream of Potato Soup
  • 1 cup heavy cream
  • 1 cup milk
  • 1/2 cup broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup corned beef deli slices, sliced in thin slivers
  • 1/2 cup chopped celery
  • 1/4 cup grated Parmesan, for sprinkling
  • Bread, for serving


  • Boil the potatoes for 10 minutes till soft enough to mash. When cooked and soft, drain the water. Cut the potatoes in cubes.
  • In a food processor or blender, combine the following: potatoes, Cream of Potato soup, heavy cream, milk, broth, salt, pepper, garlic and onion powders.
    Process for about 2 to 3 minutes till smooth
  • Transfer the blended mixture into a stockpot. Bring to a boil on high heat, then lower heat to a medium and simmer for about 6 minutes.
  • Serve the soup piping-hot. Top it with corned beef slices, celery and Parmesan.
    Serve with bread of any choice.


Serving: 100grams | Calories: 580kcal | Carbohydrates: 26g | Protein: 10g | Fat: 50g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 157mg | Sodium: 1819mg | Potassium: 497mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2179IU | Vitamin C: 1mg | Calcium: 261mg | Iron: 1mg

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