Serves 6

2 tablespoons Irish butter, such as Kerrygold, divided

½ pound thick sliced deli corned beef, chopped (see note)

1 medium onion, diced

¼ large green cabbage, cored and chopped, about 3 cups (see note)

Kosher salt

4 cups lower-sodium chicken broth

1½ pounds baby Yukon gold potatoes, each cut into eighths or quarters (see note)

1 bay leaf

¼ cup heavy cream, optional

2 tablespoons chopped fresh parsley

1 tablespoon minced fresh chives

1 teaspoon minced fresh thyme

½ teaspoon freshly ground black pepper, or to taste

1.  In a large pot, melt 1 tablespoon butter over medium high heat. Once melted, add the chopped corned beef. Saute until lightly browned, about 3 minutes. stirring occasionally. Remove corned beef from pot with a slotted spoon.

2.  Add remaining tablespoon butter to now empty pot. Once melted, add the diced onions, chopped cabbage and 1/4 teaspoon salt. Cook, stirring occasionally, until edges of vegetables beging to brown.

3.  Add the broth, diced potatoes, bay leaf, and 1 teaspoon salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10 minutes. Remove bay leaf.

4.  Puree some of the soup either with an immersion blender or a regular blender. If using an immersion blender, put the blender in the pot and puree for about 5-10 seconds. You are pureeing only part of the soup to make it thicker. If using a regular blender, ladle about 1 cup into the blender. Puree until smooth and then add back to the soup.

5.  Add the cream to the soup, if using. Bring to a simmer. Add browned corn beef, herbs, and pepper. Taste for seasoning. Serve.

Notes: If using leftovers from making Corned Beef and Cabbage, use the same amounts. If you have leftover potatoes, add when called for but only cook to get them hot, about 3 to 5 minutes.