Leftover Creamy Corned Beef & Cabbage Soup


2 cups of southern style hash brown potatoes, unseasoned and thawed 
2 tablespoons butter
1 large yellow sweet onion, finely chopped
5 cloves of garlic, minced
1-11 oz pkg Bear Creek creamy cheddar potato soup mix
1 tsp pickling spices
2 cups leftover slow cooker corned beef, finely shredded
1 cup leftover cabbage mixture from slow cooker corned beef, finely chopped 
1 cup leftover carrots from slow cooker corner beed, mashed
2 tablespoons Worcestershire sauce
1/2-3/4 cups 2% milk
1/4-1/2 crushed red pepper flakes, to taste
cracked black pepper to taste
1/4 cup grated Irish cheddar or Swiss cheese


In a large soup pot, melt butter over medium-low heat. Add onions and garlic and sauté until caramelized, about 10-15 minutes. Remove from pan and place in a small bowl. Set aside.

Using the same pot you used caramelize onions and garlic, make soup according to bag directions. Add in corned beef, cooked cabbage, mashed carrots, potatoes, caraway seeds, Worcestershire sauce, and milk.

Continue to cook on medium low heat until potatoes are cooked through, Stirring every few minutes. Cook for approximately 15-20 minutes. 

Add red pepper flakes and  black pepper. Garnish with grated Irish cheddar cheese. Enjoy!