Print Recipe

The Quiet Man Irish Pub Cream of
Corned Beef, Cabbage and Potato Soup

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  • 2 quarts reserved corned beef cooking liquid
  • 1/2 pound shredded, cooked corned beef
  • 1 large potato, diced medium
  • 1 small onion, diced medium
  • 1/4 head cabbage, diced medium
  • 1 or 2 carrots, diced medium
  • 4 tablespoons cornstarch
  • 4 tablespoons cold water
  • 1 pint heavy cream
  • Chopped parsley
  • 4 tablespoons unsalted butter
  • 3 ounces beer (optional)
  • Salt and pepper to taste


  1. Combine first 6 ingredients in large pot. Bring to boil, reduce heat and cook until vegetables are tender.
  2. Mix cornstarch and water together to make a paste. Bring the soup back to a boil, add the paste with a whisk, until the soup is thick. Now simmer, then add cream, butter, salt, pepper and beer.
  3. Garnish with chopped parsley.

Source: The Quiet Man Irish Pub, Dover, New Jersey