Choose firm, waxy potatoes such as Desiree for this soup. Floury potatoes would not be suitable, as they tend to disintegrate.
750 g (1 1/2 lb) potatoes, diced
1 tablespoon vegetable oil
1 large onion, finely chopped
600 ml (1 pint) chicken stock
salt and freshly ground black pepper
200 g (7 oz) can corned beef, diced
215 g (7 1/2 oz) can sweetcorn, drained
1 tablespoon chopped parsley
1. Heat the oil in a large saucepan, add the onion and cook gently for 2 - 3 minutes. Add the potatoes and cook for a further 1 - 2 minutes, stirring with a wooden spoon.
2. Stir the stock into the pan, season lightly with salt and pepper and bring to the boil. Lower the heat, cover and simmer for 10 minutes.
3. Add the corned beef and sweetcorn, bring back to the boil, then lower the heat again and simmer for a further 10 minutes.
4. Stir in parsley, taste and adjust seasoning, then pour into warmed soup bowls. Serve at once.
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