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Corned Beef & Cabbage Creamy Potato Leek Soup

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  • Author: Julie (PB Fingers)
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Category: dinner, recipes
  • Cuisine: dinner


Even though no one in my family is Irish, my mom always took full advantage of St. Patrick’s Day and prepared the traditional St. Paddy’s Day corned beef and cabbage meal for our family for dinner every year. As a young girl, it was one of my favorite meals and now as an adult, it’s one I like to make in our home every St. Patrick’s Day. For me it’s a meal that’s not only delicious, but also festive and a bit nostalgic, too!



  • 2/3 cup diced sweet onion
  • 2/3 cup chopped mushrooms
  • 2 large carrots, chopped
  • 1/2 small head cabbage, chopped
  • 11 1/2 cups leftover roasted corned beef, chopped into thick pieces
  • 1/4 teaspoon freshly ground pepper
  • 1 32-ounce carton Imagine® Foods creamy potato leek soup
  • chopped green onion, for garnish
  • salt, to taste (we didn’t need any additional salt because our corned beef was rather salty!)


  1. Drizzle the bottom of a large pot with olive oil and sauté onion, mushrooms and carrots over medium-high heat for approximately three minutes. Add cabbage, freshly ground pepper and corned beef. Cook for an additional two minutes.
  2. Reduce to medium heat and add potato leek soup.
  3. Simmer on the stovetop for approximate 45 to 60 minutes, stirring regularly, allowing the flavors time to develop.
  4. Garnish with green onion and enjoy!