Corned Beef Potato Soup: Easy Steps to a Rich and Flavorful Classic

Last Updated on February 22, 2026 by Souhail

There is something undeniably magical about the way steam rises from a hot bowl of soup when the wind is howling outside my Brooklyn apartment window. I remember one particularly brutal March evening last year when the temperature dropped faster than my motivation to leave the couch. I opened my fridge, staring at a lonely leftover chunk of corned beef from a holiday gathering days prior, and wondered what on earth I could do with it. That moment of culinary desperation birthed this incredible corned beef potato soup. It instantly became my go-to solution for those “what’s for dinner?” panic moments.

This isn’t just a recipe; it is a warm hug in a bowl that fits perfectly into your life as a quick weeknight meal or a comforting weekend treat. The flavor profile is a beautiful dance between the salty, spiced richness of the beef and the creamy, earthy sweetness of the potatoes, all tied together with a broth that tastes like it simmered for hours even though it comes together relatively quickly.

What makes this recipe so special is its ability to turn humble, leftover ingredients into something that feels gourmet and deeply satisfying.

Why This Recipe Works (And Why You’ll Make It on Repeat)

Let’s be real for a second. We all love a good from-scratch meal, but sometimes life in the big city moves too fast for six-hour simmers. This corned beef potato soup is my secret weapon because it respects your time without sacrificing an ounce of flavor. It stands out from your average chowder because it leverages the intense, spiced salinity of corned beef to season the entire pot, meaning you don’t need a cupboard full of exotic spices. Here is why this bowl of goodness is about to become your new obsession:

• Zero Waste Hero: It is the absolute best way to use up that tricky leftover corned beef that often dries out if you try to reheat it as slices. In the soup, it stays tender and juicy.
• One-Pot Wonder: Less cleanup means more time to relax. Everything happens in one large Dutch oven or heavy-bottomed pot.
• Customizable Texture: Whether you like your soup chunky and rustic or smooth and velvety, this recipe bends to your will. You can mash some potatoes for creaminess or leave them whole for heartiness.
• Dietary Flexibility: Need it gluten-free? Just swap the flour thickener for a cornstarch slurry or rely entirely on the blended potatoes. Want it lighter? Use half-and-half instead of heavy cream. For my dairy-free friends, a splash of coconut milk adds a surprising depth that pairs beautifully with the beef.

If you are looking for more ways to celebrate the humble tuber, you might also enjoy checking out this classic potato soup recipe for a vegetarian baseline, or if you have a slow cooker gathering dust, this crockpot loaded potato soup recipe is a fantastic hands-off alternative.

Pro Tips for Success (Because Details Matter!)

Cooking is part science and part soul, and getting this soup right comes down to a few small tricks I’ve picked up over years of testing in my tiny NYC kitchen. These aren’t just rules; they are friendly suggestions to help you achieve that restaurant-quality richness at home.

First, do not skip browning the aromatics. When you sauté your onions, carrots, and celery, let them get really golden before adding the liquid. That caramelization builds a flavor foundation that boiling simply cannot replicate. Second, watch your salt. Corned beef is naturally very salty, so hold off on adding extra salt to the broth until the very end. Taste it first! You might find you don’t need any at all. Third, choose the right potato. Yukon Golds are my top choice here because they have a buttery texture and hold their shape well while still releasing enough starch to thicken the soup naturally. If you only have Russets, that works too, but they might break down faster, giving you a thicker, almost mashed-potato consistency.

Another game-changer? Deglaze the pan. After you brown the beef and veggies, there will be tasty brown bits stuck to the bottom of the pot. Pour in a splash of white wine or just a bit of your broth and scrape those bits up with a wooden spoon. That is pure flavor gold. Finally, add your dairy last. If you boil heavy cream or milk for too long, it can curdle or separate. Stir it in right before serving to keep that luxurious, silky mouthfeel. And if you are a fan of crispy toppings, you absolutely must try making some homemade croutons or bacon bits to sprinkle on top, much like the garnishes you’d find on these amazing twice-baked potatoes.

Variants of the Recipe

While I adore the classic version of this soup, the beauty of cooking lies in experimentation. Your kitchen is your laboratory, and this recipe is flexible enough to handle all sorts of creative twists depending on what you have in the fridge or what your family is craving.

The Spicy Southwest Twist If you want to kick things up a notch, transform this into a Southwest-inspired bowl. Add a diced jalapeño when sautéing your onions and stir in a teaspoon of cumin and smoked paprika along with the black pepper. Swap the traditional cheddar cheese topping for a sharp Monterey Jack or a pepper jack blend. You can even toss in a cup of frozen corn and some black beans during the last ten minutes of cooking. This version adds a smoky heat that cuts through the richness of the cream, creating a complex flavor profile that feels entirely new yet comforting.

The Green Goddess Version For a fresher, slightly lighter take, introduce some green vegetables to brighten the palette. Stir in two cups of chopped kale or spinach during the last five minutes of simmering just until wilted. You can also add leeks instead of yellow onions for a milder, sweeter allium flavor. Finish the soup with a drizzle of pesto and a squeeze of fresh lemon juice right before serving. The acidity from the lemon lifts the heavy notes of the beef, making the soup feel vibrant and perfect for spring evenings when the weather is starting to turn.

The Gluten-Free Grain Bowl Style To make this a heartier meal suitable for those avoiding gluten, skip the flour thickener entirely and rely on blending a portion of the potatoes for thickness. Then, serve the soup over a bed of cooked quinoa or brown rice in the bowl. This changes the texture significantly, giving you a chewy contrast to the creamy broth. It turns the dish from a simple starter into a robust main course that will keep you full for hours. It’s a great way to incorporate whole grains without losing the soul of the original dish.

The “Breakfast for Dinner” Hash Variation This is a fun one for brunch lovers. Add diced bell peppers and maybe even some thawed hash browns instead of fresh cubed potatoes. The hash browns will dissolve slightly into the broth, creating an incredibly thick and rich base. Top the finished soup with a perfectly fried egg sunny-side up. When you break the yolk, it runs into the soup, adding another layer of creamy richness. It sounds unconventional, but the combination of breakfast flavors in a savory soup context is surprisingly delicious, reminiscent of the flavors in a hearty hash brown potato soup.

Serving Suggestions

Presentation matters, even for a rustic soup. I love serving this corned beef potato soup in wide, shallow bowls that showcase the chunks of meat and vegetables. Start by ladling the hot soup in, then immediately top it with a generous handful of sharp cheddar cheese so it melts slightly into the broth. A dollop of sour cream or crème fraîche in the center adds a cool tang that balances the heat. For crunch, scatter some crispy bacon bits, chopped chives, or even some oyster crackers on top. If you want to make it a full feast, serve it alongside a crusty baguette for dipping or a crisp green salad with a vinaigrette dressing to cut the richness. For a truly indulgent experience, pair it with a side of sweet comfort, like a small portion of sweet potato casserole, to create a sweet-and-savory dinner plate that feels festive year-round.

Storage and Reheating Instructions

Leftovers of this soup actually taste better the next day as the flavors have more time to meld together. Store your soup in an airtight container in the refrigerator for up to four days.

If you plan to freeze it, I recommend leaving out the dairy (cream and cheese) before freezing, as dairy can separate and become grainy when thawed. Freeze the base for up to three months, then stir in the fresh cream when you reheat it.

To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the soup has thickened too much in the fridge, simply splash in a little chicken broth or milk to loosen it up to your desired consistency. Avoid microwaving on high power, as this can cause the potatoes to become rubbery and the cream to split.

Creative Uses for the Recipe

Don’t let leftovers sit untouched! This soup is incredibly versatile. Try using it as a filling for a savory pot pie; just pour the thickened soup into a pie dish, top with puff pastry, and bake until golden. You can also reduce the liquid slightly and use the mixture as a hearty filling for baked potatoes or stuffed shells.

Another fun idea is to turn it into a dip for a party. Thicken it up a bit more, transfer it to a slow cooker set to warm, and serve it with tortilla chips or bread cubes for dipping. It transforms from a dinner staple into a crowd-pleasing appetizer in minutes.

How Do You Make it

Creamy Corned Beef Potato Soup

Recipe by Fatima Zahrae

0.0 from 0 votes

Course: SoupsCuisine: American, IrishDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

420

kcal

Warm up your kitchen with this rich and savory corned beef potato soup. Perfect for using up holiday leftovers or creating a cozy weeknight meal, this bowl is packed with tender beef, fluffy potatoes, and a creamy broth that tastes like a hug.

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Ingredients

• 2 tablespoons unsalted butter

• 1 medium yellow onion, diced

• 2 medium carrots, peeled and diced

• 2 stalks celery, diced

• 3 cloves garlic, minced

• 0.25 cup all-purpose flour

• 4 cups low-sodium chicken broth

• 1.5 pounds Yukon Gold potatoes, peeled and cut into 0.5-inch cubes

• 2 cups cooked corned beef, chopped into bite-sized pieces

• 1 teaspoon dried thyme

• 0.5 teaspoon black pepper

• 1 bay leaf

• 1 cup heavy cream

• 0.5 cup shredded sharp cheddar cheese

• Salt to taste (optional)

• Fresh chives, chopped (for garnish)

Directions

• Let’s get cooking! First, grab your largest pot or Dutch oven and melt that butter over medium heat.
• Once it’s foaming, toss in your diced onion, carrots, and celery.
• You want to cook these down for about 5 to 7 minutes until the onions are translucent and everything smells amazing.
• Don’t rush this step; letting the veggies soften is key.
• Next, add the minced garlic and stir it around for just another minute until it’s fragrant, being careful not to burn it.
• Now, sprinkle the flour right over the vegetables and stir constantly for about 2 minutes.
• This cooks out the raw flour taste and creates a roux that will thicken your soup beautifully.
• Slowly pour in the chicken broth while whisking continuously to ensure no lumps form.
• Scrape up any tasty bits stuck to the bottom of the pot.
• Toss in your cubed potatoes, chopped corned beef, thyme, black pepper, and the bay leaf.
• Bring the whole mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes.
• You’ll know it’s ready when a fork slides easily into the potatoes.
• Once the potatoes are tender, remove the bay leaf. If you like a thicker soup, take a potato masher and lightly mash some of the potatoes right in the pot, leaving plenty of chunks for texture.
• Now, lower the heat to the lowest setting and stir in the heavy cream and shredded cheddar cheese.
• Let it warm through gently for another 2 to 3 minutes until the cheese is melted and the soup is creamy.
• Taste it now before adding any salt, as the corned beef and broth might already be salty enough. Ladle it into bowls, garnish with fresh chives, and enjoy immediately!

Notes

• Potato Choice: Yukon Gold potatoes are recommended for their creamy texture, but Russets work well if you prefer a thicker, stew-like consistency.
• Salt Warning: Corned beef varies greatly in saltiness. Always taste your soup after adding the beef and broth before adding any extra salt.
• Vegetable Prep: Try to cut your vegetables into uniform sizes so they cook evenly at the same rate.
• Dairy Substitutes: For a lighter version, you can substitute half-and-half for heavy cream, though the soup will be less rich.
• Make Ahead: This soup freezes well without the dairy. Add the cream and cheese fresh when reheating for the best texture.
• Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce if you enjoy a little heat with your comfort food.

Nutrition Facts

• Total number of serves: 6
• Calories: 420kcal
• Fat: 14g
• Cholesterol: 0.95mg
• Sodium: 0.890mg
• Carbohydrates: 32g
• Fiber: 3g
• Sugar: 3g
• Protein: 22g

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A Little Story from My Kitchen

There is a reason this dish feels so nostalgic to many of us. Corned beef and cabbage is a staple of Irish-American culture, particularly around St. Patrick’s Day.

However, the tradition of turning the leftover brisket into a hearty hash or soup is a practical innovation born from frugality and a desire to waste nothing. In my own family, the day after the holiday was always more exciting than the holiday itself because that’s when the “leftover magic” happened.

This soup captures that spirit of resourcefulness while delivering a level of comfort that transcends any specific holiday. It reminds me that the best meals often come from simplicity and a little bit of creativity.

Printable Shopping List

Produce:

• 1 medium yellow onion
• 2 medium carrots
• 2 stalks celery
• 3 cloves garlic
• 1.5 lbs Yukon Gold potatoes
• Fresh chives (for garnish)

Meat & Dairy:

• 2 cups cooked corned beef (chopped)
• 2 tbsp unsalted butter
• 1 cup heavy cream
• 0.5 cup sharp cheddar cheese (shredded)

Pantry:

• 0.25 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 tsp dried thyme
• 0.5 tsp black pepper
• 1 bay leaf
• Salt (to taste)

Health Benefits of the Recipe

While this is undoubtedly a comfort food, it does offer some nutritional perks. Potatoes are an excellent source of potassium and Vitamin C, and keeping the skins on (if you choose to scrub them well rather than peel) adds a significant amount of fiber. Corned beef provides a solid dose of protein and iron, essential for energy.

By loading the soup with carrots and celery, you are also incorporating beta-carotene and antioxidants. Using low-sodium broth and controlling the added salt helps manage sodium intake, making this a balanced option when enjoyed as part of a varied diet.

Closing Thoughts

There you have it, folks! This corned beef potato soup is proof that you don’t need fancy ingredients or hours of prep to create something truly special. It is warm, it is filling, and it brings a little bit of joy to the dinner table, no matter what the weather is doing outside. I hope this recipe becomes a staple in your home, just as it has in mine.

If you loved this, you might also want to explore my other potato-centric creations or try your hand at some homemade bread to dip in that creamy broth. Remember, cooking is all about love and sharing, so grab a spoon, gather your loved ones, and dig in. Until next time, keep your pots bubbling and your spirits high!