Slow Cooker Corned Beef and Cabbage Soup {Creamy}
44 Comments Feb 26, 2021
Updated Jun 12, 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.
Hi, I am making this and wondering if I should trim some of the fat off the corn beef before putting it into the slower cooker?
You can if you want since you are cutting it anyways, will make for a less greasy soup.
This soup does not disappoint! I was skeptical about adding the cream and the soup is fine without it but what a lovely addition. It made for the perfect St. Patrick’s Day feast. I served it with a rustic Italian bread which was perfect for dipping in the creamy broth. Thank you for sharing this wonderful recipe.
This turned out great! Made exactly as written except in lieu of the seasoning packet, I added 2 TBSP of whole grain dijon mustard at the end while adjusting for seasoning. Keeper and will make again next year. Thanks!
Just circling back around to say I made this again today! Thanks for the delicious recipe!
I tried the soup recipe and it was awesome. I LOVED it and so did my husband.
This soup is so good. I wasn’t certain how it would turn and am so happy with the results.
Hey, when you say raw corned beef, is that the same as corned beef brisket (flat cut)… like I found here?
https://www.instacart.com/landing?product_id=19761792&retailer_id=352®ion_id=9362173455&mrid=180540982&utm_medium=sem_shopping&utm_source=instacart_google&utm_campaign=ad_demand_shopping_food_fl_orlando_newengen&utm_content=accountid-8145171519_campaignid-1770406043_adgroupid-68668117813_device-c&gclid=Cj0KCQiA-aGCBhCwARIsAHDl5x_V0mpc65J_430gNjzlk4JbFwWeNfuOEEqAVdkPQirPBSu1xMbRDYQaAiBHEALw_wcB
Yes, that’s the right one.
Loved this soup! Will be in my rotation!
on the corned beef and cabbage soup do you add the corned beef spices to the soup when first assembling the ingredients?
You can, but beware some of those spices can be too big for a soup.
I took the spice packet that came with corned beef and put it in a cheesecloth satchel and removed it at the end of cooking before adding cream.
Hello,
I am unable to buy fresh raw corned beef for your soup (I’m from the UK and none of the local butchers have raw corned beef) so I was wondering if tinned corned beef would be an good substitute?
I sooo want to make this soup!! It looks delicious
Kind regards
Did you look in the packaged meat section of your grocery store? Corned beef is in a sealed package with the seasonings so I’m not sure if a bitcher would carry it. I haven’t tried this soup but im.making it tomorrow. The only real difference with canned corn beef is its already cooked so you’d just have to make your soup different by not adding the meat to the slow cooker and not needing to cook it for to long because it will fall apart. So it would really just need to be warmed. Worth a try
Delicious simple to make