Creamy Beer Cheese, Corned Beef and Cabbage Soup

This creamy beer cheese, corned beef and cabbage soup is easy to make with your left over corned beef and cabbage and it is so flavorful! This is made with canned corned beef and fresh vegetables but this soup also makes a fantastic round two recipe and you are going tp love it!

Though not technically an Irish dish, corned beef and cabbage has been a long standing Saint Patrick’s Day tradition here in the United States. Slow cooked to perfection creates a mouth watering treat we look forward to all year long. Now here I have paired it with a cream Guinness stout cheese soup, because why have to pick just one when you can have both!

Ingredients and Variations

Meat: Corned beef cooked fresh, canned or leftover. I like to use my home canned corned beef.

Vegetables: Cabbage, green works best for this recipe. Carrots of any variety. Onions, yellow of brown work best.

Dairy: Cheese! Cream cheese and your choice but Irish Dubliner cheese and Kerry Gold white cheddar are wonderful in this. Milk, evaporated works best to keep a creamy consistency.

Flavoring: Fresh garlic, garlic powder, onion powder, Dijon mustard, smoked paprika, salt & pepper.

Creamy Beer Cheese, Corned Beef and Cabbage Soup

4 from 3 votes

Recipe by Jeni Gough Course: Soups, Main

Servings

6

servings

Prep time

5

minutes

Cooking time

20

minutes

Creamy, cheesy goodness!

Ingredients

• 1 1 small onion, diced

• 1/3 1/3 small head of cabbage, chopped

• 1 1 carrot, grated

• 1 lb 1 corned beef, canned, cooked fresh or from the deli (I use home canned)

• 3 tbsp. 3 butter of bacon grease, divided

• 6 cloves 6 garlic, minced

• 1 12 oz bottle 1 Guinness extra stout

• 4 1/2 cups 4 1/2 chicken broth or water, divided

• 1 tbsp. 1 Dijon mustard

• 1 tbsp. 1 powdered chicken bouillon if using water

• 1 tsp 1 onion powder

• 1/2 tsp 1/2 garlic powder

• 1/4 tsp 1/4 smoked paprika

• 1/2 tsp 1/2 cayenne pepper *optional

• 4 oz 4 cream cheese

• 16 oz 16 cheese, shredded (Irish cheeses)

• 1/4 cup 1/4 cornstarch

• 1 cup 1 evaporated milk

• salt and pepper to taste

Directions

• Sauté onions, cabbage and carrot in 2 tablespoons of butter or bacon grease on medium – high heat, until cooked trough and no moisture remains. Add corned beef and break it up slightly.
• In a large pot, melt butter or bacon grease and cook garlic for 1 minutes. Pour in beer and 4 cups of water or broth. Add cream cheese and bring to a boil. Whisk in cheeses and flavorings.
• Whisk together the remaining 1/2 cup of water or broth and cornstarch. Whisk into soup along with the evaporated milk. Cook on medium – low until all the cheese are melted and the soup is creamy.
• Stir in corned beef and cabbage.

Recipe Video

Notes

• Serve with pumpernickel rye croutons.