Appetizers / Soups / Salads

Corned Beef and Potato Soup takes several minutes to prepare.

Corned Beef and Potato Soup takes several minutes to cook.

Corned Beef and Potato Soup makes 4 servings.

The ingredients for Corned Beef and Potato Soup are:

3 Potatoes, peeled and cut into 1/2 inch cubes
1 Onion, chopped
3-4 Garlic Cloves, minced
4 cups Chicken Broth
1 Can Condensed Cheddar Cheese Soup (or other brand)
1/4 lb Corned Beef, cut into chucks. (I get it from the deli counter)
1 tsp of dried Thyme or 1 Tbsp fresh Thyme
2 Bay leaves
1 Tbsp olive oil
salt and pepper

Here is how you make Corned Beef and Potato Soup:

Heat the olive oil in a large pot. Add the onions and garlic. Saute until onions start to brown and become tender. Season with salt and pepper. Add the thyme and bay leaves. Cook for 1 minute longer. Add the potatoes and broth. Bring to a boil, cover and simmer for about 10 minutes, or until the potatoes are fork tender. Mash the potatoes with a potato masher or the back of the spoon a little to help thicken the soup. Don't mash them all. Stir in the cheddar soup and the corned beef. Simmer uncovered for about 5 minutes.Number of Servings: 4Recipe submitted by SparkPeople user AHALTOM.

The nutritional information for Corned Beef and Potato Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 277.6

• Total Fat: 7.6 g
• Cholesterol: 22.5 mg
• Sodium: 1,711.0 mg
• Total Carbs: 38.2 g
• Dietary Fiber: 4.7 g
• Protein: 12.2 g