1 small onion, chopped
4 medium potatoes, cubed
4 chicken bouillon cubes
1-1/2 cups milk
3 cups chopped cabbage
2 cups leftover corned beef, cut into bite-size pieces
In a Dutch oven, melt the butter and cook the onion until soft. Add the potatoes, bouillon cubes and just enough water to cover and simmer until potatoes are tender, about 20 minutes. With a hand-held blender, puree the potatoes until smooth. Add the milk, cabbage and leftover corned beef and simmer another 15 minutes. Season with salt and pepper to taste, and serve.