This is the creamiest soup that made even my 5-year-old lick the bowl clean! Best served with Reuben sandwiches. Can be adapted to a slow cooker.

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
8
Max Servings:
8
Advertisement

Ingredients

Directions

  • Melt butter and olive oil together in a stockpot over medium heat; saute onion and garlic until onion is slightly softened, about 5 minutes. Add flour, dill seed, tarragon leaves, and black pepper to onion mixture; cook and stir until flour is dissolved and fragrant, about 3 minutes.

    Ads will not print with your recipe
  • Pour chicken broth over onion mixture and stir until blended, 2 to 3 minutes. Add cabbage and corned beef; cook, stirring frequently, until cabbage is tender, about 20 minutes. Add half-and-half and cook just until liquid is warm but not boiling, about 5 minutes.

  • Stir half-and-half into the pot; continue to cook just until liquid is warm but not boiling, about 5 minutes.

  • Melt cream cheese over low heat in a saucepan until creamy, 2 to 3 minutes. Whisk cornstarch and water together in a bowl; stir into cream cheese until smooth. Stir cream cheese mixture into soup; cook over low heat, stirring constantly, until cheese melts and soup is thickened, about 5 minutes.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

316.69 calories; 11.11 g protein; 12.9 g carbohydrates; 25.06 g fat; 85.66 mg cholesterol; 1008.19 mg sodium.Full Nutrition


Reviews (19)

Read All Reviews

Most helpful positive review

Gelph94
01/31/2017
Used my leftovers from previous nights Crock-Pot corned beef dinner and used this recipe as a guide. Made a huge pot of it and literally not a single spoonful was left. So good! ( If it's too thick just add extra broth). Added corn which brightened it up.
(2)

Most helpful critical review

Anonymous
09/01/2016
doug really liked this I thought it was too thick
22 Ratings
  • 5 Rating Star 15
  • 4 Rating Star 6
  • 3 Rating Star 1
Shannon L Wedge
03/28/2014
I think this is an excellent recipe! I only gave it four stars because I altered it some. I thought for sure that I had a block of cream cheese but alas! I did not. So I mixed in a 6 oz. package of grated parmesan cheese which I did have on hand. It is SO good!:) I'm sure it would be excellent with the cream cheese too.:) Also I used leftover corned beef that I had cooked in the crock pot last week for St. Patrick's Day. - Instead of the packaged deli stuff (it was a whole lot cheaper my way too!;-) )
(7)
Diane M. O'Boyle
03/19/2014
I'll give it 4 stars since I haven't made it yet but it sounds like 5 to me! Have the corned beef and cabbage so can't wait to try it tonight!
(2)
Gelph94
01/31/2017
Used my leftovers from previous nights Crock-Pot corned beef dinner and used this recipe as a guide. Made a huge pot of it and literally not a single spoonful was left. So good! ( If it's too thick just add extra broth). Added corn which brightened it up.
(2)
Tiffany Swigart Nelson
11/21/2014
REALLY good! I had some leftover German cabbage. This soup was the perfect way to use it up. I agree with some reviewers that a rye crouton is in order here though. It is a VERY rich soup though and a little goes a long way.
(1)
Lisa Isonhart Stafford
03/23/2017
I followed the recipe with the addition of baby carrots and baby red potatoes. I omitted the dill seed as I did not have any. I grated some swiss cheese to top it off.
(1)
Anonymous
03/15/2014
Very rich and creamy - wonderful combination of flavors! Great use of leftovers:) Perfect for a low carb meal... Will add to my personal recipe box!
(1)
Berryliscious
11/10/2016
Perfect as is. I chose to substitute heavy cream for half and half and only used 8oz for a slightly thicker and creamier chowder. Even my picky eater enjoyed this.
(1)
Sangster's
01/25/2015
Made for the first time just as recipe stated. Sorry added extra onions and garlic. We took it to church gathering hoping to bring some home did not happen. It is truly amazing and as my children say "It's a keeper"
(1)
Amy
01/03/2015
I will start off by saying I adjusted the recipe. I needed to use my left over corned beef and roasted cabbage. Since they were already cooked I added them at the end to warm up. I also added the tarragon at the end as I believe fresh herbs should be an addition at the end. I did not add dill seeds as I did not have any. Also I made the soup with the broth and the half & half and adjusted salt and pepper as needed. I did not feel the need to add the cream cheese and corn starch slurry. The soup was plenty creamy with the half & half. The addition of the flour into the butter and onion mix truly adds enough body to the soup in my opinion. Overall it was a great way to use leftover corned beef and cabbage.
(1)