Cheddar Potato Soup with Corned Beef

Heather Hacker


This looks like a lot of work but it really isn't that bad. My family LOVES corned beef. This cheesy potato soup goes great with it.


★★★★★ 1 vote

45 Min
30 Min
Stove Top


  • 1/4 c
  • 2 small
    leeks (trimmed, slit lengthwise, washed and chopped) sometimes i leave this out if i don't have them
  • 1 large
    yellow onion chopped
  • 1
    carrot peeled and chopped very fine.
  • 1 clove
    garlic minced
  • 1/2 c
    all purpose flour
  • 6 c
    chicken broth
  • 3 lb
    baking potatoes, peeled and cut into cubes
  • 1 lb
    sharp cheddar cheese
  • 1/3 tsp
    salt (i omit typically if i use salted butter but salt to taste)
  • 1/4 tsp
    freshly ground pepper
  • 1 c
    heavy cream
  • 1/4 lb
    corned beef chopped to your liking
  • ·
    chives or scallions chopped

How to Make Cheddar Potato Soup with Corned Beef


  1. In a pot, melt butter over medium heat. Add leeks, chopped onion, carrot and garlic. Saute and stir vegetables until they are glossy and have started to soften.Typically 5-10 minutes. Make sure carrots are cooked or you will have hard pieces in your soup
  2. Stirring continuously, sprinkle in the flour. Keep stirring. Pour in chicken broth. Add the potatoes and bring to a boil. Reduce heat to maintain a simmer and cook covered until potatoes are soft enough to be easily pierced with a fork. (typically 15 minutes or so)
  3. Put the cheddar cheese in a large heatproof bowl. Ladle some of the hot liquid from soup into cheese and stir with a wooden spoon until cheese melts and is blended. Carefully pour cheese into the potatoes and stir until mixed. Stirring, slowly pour in the cream and add salt and pepper. Continue to heat until it is almost back to boiling. Turn off, adjust seasonings and transfer to serving bowl. Garnish with chives or scallions and corned beef.

Printable Recipe Card

About Cheddar Potato Soup with Corned Beef

Course/Dish: Beef Other Soups
Main Ingredient: Potatoes
Regional Style: Irish

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