Busters Recipes

Leprechaun Soup

A creamy potato soup studded with bits of corned beef and slivers of
cabbage. You can use leftover potatoes and cabbage in this recipe if they
are not already overcooked.


2 tablespoons butter
1 onion, chopped
4 medium potatoes, peeled and cubed (or leftover cooked)
2 packets chicken bouillon
1 1/2 cups milk, cream or combination
3 - 4 cups raw cabbage, sliced 1/4" thick, 2" long (or leftover cooked)
2 cups diced cooked corned beef
salt and white pepper to taste

Melt butter in a large saucepan and saute onion until tender. Add potatoes,
cover with water, add bouillon and stir. Cover and simmer until potatoes are
tender, about 15 minutes for raw potatoes.

Puree mixture in a blender until smooth. If the mixture is too thick to
blend easily, add some of the milk to thin it. Return mixture to pot, add
remaining ingredients and simmer, stirring occasionally until cabbage is
tender and soup is hot.

Yield: 4 hearty servings.

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