Leprechaun Soup

Ingredients -

2 tablespoons Butter
1 Onion, chopped
4 medium Potatoes, peeled and cubed
4 cups Water
2 tablespoons Chicken Bouillon Granules
1-1/2 cups Milk, Light Cream, or combination
3 to 4 cups Napa or Green Cabbage, sliced 1/4-inch thick, 2-inches long
2 cups diced Cooked Corned Beef
Salt and White Pepper, to taste

Preparation:

1. Add butter to stockpot. Heat over medium heat.

2. Sauté onion 5 minutes until tender.

3. Add cubed potatoes to stockpot. Cover with water. Stir in bouillon.

4. Cover stockpot with lid, reduce heat to low, and simmer 15 minutes.

5. Puree potato mixture in blender until smooth. Thin with milk, if desired.

6. Transfer soup back to stockpot.

7. Stir in milk or cream, cabbage, and corned beef.

8. Season with salt and pepper.

9. Heat until cooked through. Serve hot.

Soup Making Tip

Cabbage

Use green cabbage in this soup. Red cabbage turns soup stocks purple, along with othe ingredients.

Soup Making Tip

Onion

Use a good hearty white onion for this recipe. The soup benefits from the extra bit of heat and bite.