Slow Cooker Corned Beef and Cabbage Soup {Creamy}
This creamy Corned Beef and Cabbage Soup transforms a classic dish into a comforting bowl of rich, hearty flavor!
Servings: 10
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 WELL, wipe off any remaining brine with paper towels. Cut into 4 large pieces.
- 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, 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!
Video
Nutrition
Calories: 422kcal | Carbohydrates: 19g | Protein: 16g | Fat: 32g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 1707mg | Potassium: 711mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2917IU | Vitamin C: 47mg | Calcium: 60mg | Iron: 2mg
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