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Heat the oil in a large soup pot over medium
heat.
Add the onions and cabbage, cooking until the
cabbage is wilted and the onions are soft,
about 7-8 minutes.
Add the potatoes, chicken broth, salt, pepper,
celery salt and garlic powder to the pot. Stir
and bring to simmer for 30 minutes, covered.
Blend the soup using a stick blender, or let
the soup cool and transfer to a regular
blender. Blend until smooth.
Add the cream and corned beef, heat until
warmed through and test for seasonings.
Garnish with sprouts if desired.
You can blend the soup but still leave some of
the potatoes whole, it doesn’t have to be
perfectly smooth.
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