Leftover Corned Beef and Potato Soup Recipe
An easy Corned Beef Soup made with tender potatoes, leeks, carrots, and tangy applekraut in a savory broth. The perfect way to transform leftover corned beef into a comforting meal.
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Equipment
- Large Dutch oven or heavy soup pot
- cutting board
- Sharp chef’s knife
- vegetable peeler
- measuring cups and spoons
- Wooden spoon or silicone spatula
- Small baking sheet
- mixing bowl
- ladle
Ingredients
- 1.5 lbs russet or Yukon gold potatoes about 4 medium, peeled and cut into ¾-inch chunks
- 12 oz leftover corned beef trimmed of excess fat and shredded or cut into ½-inch pieces
- 1 cup New Canaan Farms Blanco River Applekraut drained (reserve ¼ cup brine if available), divided
- 2 leeks medium
- 3 carrots medium, peeled and diced
- 3 celery stalks diced
- 3 garlic cloves minced
- 1 tablespoon Country Wholegrain Mustard
- 6 cups chicken stock low-sodium
- 3 tablespoons unsalted butter
- 1 bay leaf
- ½ teaspoon dried marjoram
- 1/2 teaspoon caraway seeds lightly crushed
- 3 whole allspice berries or ¼ tsp ground
- sea salt and black pepper to taste
- 2 pieces of rye bread stale
Instructions
- Clean, peel, and chop 3 carrots, 2 leeks, 3 celery stalks, and 1.5 lbs russet or Yukon gold potatoes.
- Melt 1 tablespoons unsalted butter in a large Dutch oven over medium heat. Add sliced leeks, diced carrots, and chopped celery; cook for 6-8 minutes until softened but not browned. Add 3 garlic cloves, ½ teaspoon dried marjoram, 1/2 teaspoon caraway seeds, 1 tablespoon Country Wholegrain Mustard, and 3 whole allspice berries; stir for 1 minute until fragrant.
- Add potatoes and 6 cups chicken stock, along with a bay leaf. Turn to medium-high heat and bring to a boil, then reduce to a simmer. Cook for 15-18 minutes. Potatoes should be fork-tender but mostly hold their shape.
- Stir in chopped 12 oz leftover corned beef and half the 1 cup New Canaan Farms Blanco River Applekraut (about ¾ cup). Simmer for 5 more minutes, allowing the beef to warm and release its spices. Taste and season with sea salt and black pepperif needed.
- Cut the 2 pieces of rye bread into small cubes
- Toss rye cubes with 2 tablespoons unsalted butter and a pinch of caraway and salt. Toast in a 375°F oven for 8-10 minutes until golden and crisp.
- Remove bay leaf and allspice if using whole. Ladle into bowls, top each with a spoonful of reserved applekraut for crunch, a dollop of sour cream, dill, and rye croutons. Broth should be clear-ish with visible potato and beef chunks; kraut adds glossy apple flecks.
Notes
Clean leeks really well - slice them first, then soak the pieces in a bowl of cold water for a minute. The grit sinks, the leeks float. Scoop them out of the water. You can rinse them one more time.
Don’t overcook the potatoes - simmer just until fork-tender.
Add the corned beef near the end - it only needs a few minutes to warm through.
Nutrition
Serving: 1bowlCalories: 372kcalCarbohydrates: 36gProtein: 18gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 53mgSodium: 1097mgPotassium: 1068mgFiber: 4gSugar: 7gVitamin A: 5788IUVitamin C: 44mgCalcium: 61mgIron: 3mg
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