Creamy Corned Beef Soup

Corned beef and cabbage dinner is great and all but I’m really here for the leftovers.

Yes, I love having corned beef on St. Patrick’s Day, but I really look forward to making Rueben sandwiches and this creamy corned beef chowder with my leftovers.

This corned beef soup is made with all your dinner leftovers: potatoes, cabbage and carrots.

Most of the flavor comes from that delicious leftover corned beef broth with a hint of mustard and milk for that creamy texture.

It’s topped with cheesy rye bread croutons that are optional but not really because they’re so easy and delicious ;).

And if you only have meat leftover, no worries, you can still make this soup using fresh vegetables too!

• yellow onion




• celery




• carrots (leftover or fresh)




• potatoes (leftover or fresh)




• cabbage (leftover or fresh)




• cooked corned beef




• corned beef broth




• bay leaf




• flour




• Dijon mustard or Grey Poupon




• milk, half & half, light cream or oat milk




• rye bread (for croutons)




• Swiss cheese (for topping croutons)

Fresh vegetables can be used in this recipe too if you only have left over corned beef.

If you want to make this corned beef soup without the cabbage, simply omit it!

My corned beef and cabbage recipe leaves you with about 3 cups of leftover broth which is what we’re using in this soup.

The broth has tons of flavor; just be sure to skim off the top coat of fat once the broth cools…and if you don’t have leftover broth you can substitute with beef stock.

1. Heat olive oil over medium heat in large sauce pan. Add onion, celery, and black pepper (add carrots, potatoes and cabbage now if using fresh). Cook, stirring occasionally until vegetables are softened and onion is translucent (about 5-7 minutes).




2. Add mustard, stir, then add flour and stir. Cook for 1 minute.




3. Gradually whisk in the broth, adding a little at a time, whisking, then adding more. Once the broth is incorporated, stir in the milk (or cream).




4. Add bay leaf and thyme. Bring to a simmer, lower heat and cook until slightly thickened (about 10-12 minutes).




5. Stir in the leftover corned beef, potatoes, carrots and cabbage (if using).




6. For the croutons: Preheat oven to 400 F. Cut or tear rye bread into small, 1″ cubes. Place on baking sheet and drizzle with olive oil. Bake for 8-10 minutes or until bread is golden and crusty. Top with shredded Swiss cheese (or small pieces of cheese), return to oven and bake until cheese is melted.




7. Serve soup topped with cheesy rye bread croutons.

Any leftover corned beef can be stored in an airtight container and kept for 3-4 days in the refrigerator. You can also freeze is for up to 2 months.

My family always seems to go overboard with cooking.

Any time we cook, there’s always so many leftovers.

Especially with our corned beef and cabbage dinner. I think we get so excited to have it once a year that we tend to make a little bit too much!

Creamy corned beef soup is the perfect way to use up any leftovers you may have…it’s comforting, easy to make and delicious (especially with those rye bread croutons!)

Even if you’re sick of corned beef after having it for dinner, you can freeze the broth and the meat for up to 2 months and make it at a later date (just use fresh vegetables instead of leftover ones).

• Roasted vegetable barley soup




• Vegan pumpkin lentil soup




• Tuscan ribollita soup




• Winter vegetable lentil soup