Slow Cooker Corned Beef and Cabbage Soup {Creamy}
44 Comments Feb 26, 2021
Updated Jan 08, 2025
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If you’re a fan of corned beef and cabbage, you’ve got to try this creamy Corned Beef and Cabbage Soup! The broth is packed with rich, savory flavor, making it an irresistible twist on a classic favorite.
St. Patrick’s day is a perfect excuse for decadent corned beef recipes. We also love Slow Cooker Reuben Dip, Guinness Corned Beef and Cabbage and Slow Cooker Colcannon Potatoes too.
How to make Corned Beef and Cabbage Soup
I’ve always loved the classic corned beef and cabbage meal, but this soup takes it to a whole new level! The flavors are incredible, and the meat is unbelievably tender, even more so than when served traditionally with cabbage and potatoes on the side. Trust me, you won’t regret making this delicious twist on a favorite!
What you need:
To make this hearty Corned Beef and Cabbage Soup, you’ll need tender corned beef, diced russet potatoes, carrots, celery, and cabbage for the perfect veggie base. Onion, garlic, and a touch of salted butter add depth, while chicken or beef broth ensures a rich, savory flavor. Finish it off with heavy whipping cream for a creamy, comforting texture. Simple ingredients, big flavor! {The full recipe is in the recipe card below the images}
How to Make:
- Rinse the corned beef well, cut into 4 large pieces. Add the corned beef and potatoes to the slow cooker Add carrots. Next add cabbage and onion. Add butter, garlic, salt and pepper. Pour over chicken or beef broth.
- Cook this for 4.5 hours on HIGH or 8 hours on low.
- Shred the meat with two forks, discard any fat. Add the meat to the slow cooker. You can cube the meat instead of shredding if desired.
- Add heavy cream, stir and serve!
Can I use leftover corned beef instead of fresh?
- If you have lots of leftover corned beef you can add it to this recipe instead of fresh.
- Shred or cube your corned beef and add it during the last hour of cooking.
Do I have to add the butter or cream?
- Both butter and cream go great with this dish to flavor the broth, and vegetables.
- Though, you can the butter or cream out if you want to cut down on calories and the soup will still be great, just less creamy.
My Serving Suggestions
- Ladle into bowls or hollowed-out sourdough bread bowls.
- For topping, freshly ground pepper, Parmesan cheese, and saltine crackers.
- For sides, we love buttered rye or pumpernickel bread and a green side salad.
More St. Patrick’s Day Style recipes for your slow cooker:
- Crockpot Corned Beef and Cabbage
- Slow Cooker Cabbage
- Slow Cooker Pastrami
- Slow Cooker Maple Mustard Corned Beef
- Slow Cooker Guinness Beef Stew
- Slow Cooker Bailey’s Irish Cream Hot Chocolate
Slow Cooker Corned Beef and Cabbage Soup {Creamy}
How to Video
Ingredients
- 2 lbs. raw corned beef well (I use flat cut), cut into four large pieces
- 1.5 lbs. russet potatoes, diced (about 3 small potatoes, skins left on)
- 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 (I use chicken, it has a milder flavor)
- 1 cup heavy whipping cream
Instructions
- Rinse the corned beef. Cut into 4 large pieces.
- Add the corned beef pieces into the slow cooker.
- First, place corned beef fat side down in the bottom of the slow cooker. Add potatoes, carrots, celery, cabbage (make sure to not add too much cabbage or the lid won't close), onion slices, butter, minced garlic, pepper, celery, and salt.
- Pour the broth into the slow cooker and cover.
- Cook on LOW for 8 hours or on HIGH for 4.5 hours.
- Take corned beef out of the slow cooker. Remove the fat and discard. Shred corned beef and return to the slow cooker. You can cut and cube the meat instead of shredding if you want smaller pieces.
- Pour in heavy whipping cream and stir to combine.
- Serve and enjoy!
Sarah’s Notes
- If you have lots of leftover corned beef you can add it to this recipe instead of fresh.
- Shred or cube your corned beef and add it during the last hour of cooking.
- Both butter and cream go great with this dish to flavor the broth, and vegetables.
- Though, you can the butter or cream out if you want to cut down on calories and the soup will still be great, just less creamy.
- Ladle into bowls or hollowed-out sourdough bread bowls.
- For topping, freshly ground pepper, Parmesan cheese, and saltine crackers.
- For sides, we love buttered rye or pumpernickel bread and a green side salad.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
heh….oops…..I weighed out a head of cabbage so I could get a rough idea of how much half a head weighs so I could ge the equivalent amount in cole slaw blend (shredded cabbage and carrots) but the closest I could get to 2.5 lbs and make sure I still had enough cabbage was 3 1-lb bags of cole slaw blend and apparently 3 lbs of coleslaw was more han I thought because between that and the meat and the diced celery and onion blends and the liquid it filled the slow cooker to the brim….might have to see if it will cook down to the point where I can fit the potatoes…..next time I know…..just 2 bags LOL
Yeah, I would add the potatoes first.
another thing is that it’s been in the slow cooker on high for 4.5 hours now and the brisket seems like it’s hardy cooked at all….is corned beef supposed to be pink even when fully cooked? it seems like it wouldn’t even fall apart at all….it was in my freezer for awhile but I did thaw it before adding it to the slow cooker
update: the beef cooked fine though next time I might use the same kinda flat cut you were using as the cut I had was marbled through every which way with fat and made the meat difficult to shred or maybe just use canned corned beef like others have done….this brisket cut was all I had on hand though….but the flat cut sounds like it’s a better choice for the slow cooker but at any rate it did cook down enough for me to finally add the potatoes after I shredded the meat and hopefully it doesn’t take much extra slow cooking time for the potatoes to cook
Can you use half and half instead of heavy whipping cream?
Yes, that will work just fine!
Can this be frozen and reheated?
Thanks!
I don’t recommend freezing this one, I don’t freeze potatoes and dairy much since they don’t freeze well.
Your top shelf, thank you for all the wonderful recipes
This is the BEST SOUP!! I am always going back for seconds for this one. Definitely a crowd pleaser when doubled. Would make an awesome addition to anyone’s Super Bowl menu or any party. Thank you for sharing this incredible recipe!. I had to double it recently and found my slow cooker couldn’t take the addition cream at the end so I utilized my 16 qt stock pot and added the butter and cream then. This recipe will be included in my family favorites for my kids to make as well.
This recipe really needed some seasoning in my opinion. My corned beef brisket didn’t come with a seasoning packet or else I would of added it!
Perfect. It didn’t turn out salty at all. I guess it depends on the meat. I can’t wait to make it again.
Made this recipe and feel that beef broth would maybe have given it a lot more flavor. It was good just not a lot of flavor