Creamy Corned Beef and Cabbage Soup
from https://gatherforbread.com/

1 small onion diced
2 stalks celery chopped
2 Tablespoons butter
1/4 cup all purpose flour
2 cups chicken broth or leftover broth from corned beef
2 large potatoes peeled and cubed
2 cups leftover corned beef
2 cups cabbage
2 cups half and half cream
1 cup Swiss cheese shredded, optional
salt and pepper to taste

In a Dutch oven or large saucepan, saute onion and celery in butter until tender. Sprinkle with flour and stir. Mixture will be thick and lumpy.

Slowly pour in broth. Continue to stir. Add potatoes [I would cook the potatoes if not already before adding the cabbage and corned beef], cabbage and corned beef. Cover and cook about 15 minutes.

Stir in half and half. Cook until heated through, about 5-10 more minutes. Stir in cheese, optional. Season with salt and pepper. Cook until warm and cheese is melted.

RECIPE NOTES
This recipe uses leftovers from corned Beef and cabbage meal.
If you don't have leftovers you can substitute corned beef lunch meat.

6 servings