Corned Beef Soup with Toasted Rye Swiss Croutons

Corned Beef Soup with Toasted Rye Swiss Croutons

There’s a good chance you are looking at Corned Beef leftovers and this recipe is sure to keep ‘em coming back until there are no more Corned Beef leftovers.
  • Prep Time 15 minutes


  • 2 large vidalia onions, chopped
  • 3 cups diced fingerling potatoes (or whatever you have leftover from St. Patrick’s Day dinner – we were out of them)
  • ½ cup butter
  • 5 cups diced corned beef (trim off the excessive fat – this soup already has a bit of butter in it)
  • 2 quarts leftover stock you boiled your corned beef in that I told you to save

For the croutons:

  • 12 slices Rye Bread
  • 24 slices Swiss cheese, thinly sliced
  • ½ cup mayo mixed with ½ cup good mustard, like Maille, whole seed
  • ½ cup mayo, plain


  1. Melt butter in large stock.
  2. Add onions and potatoes, simmer until potatoes are almost done.
  3. Add corned beef and keep simmering on low for 15 minutes.
  4. Add corned beef stock and simmer 30 minutes.
  5. In the meantime,: 

    Heat oven to 350°.

  6. Prepare sheet pan by spraying w/cooking spray.

  7. On a cutting board, lay out your rye bread.
  8. Smear each slice thinly with your mayo/mustard mixture.
  9. On 6 of the bread slices, place 4 pieces of swiss on each one.
  10. Cover each slice with a plain slice, mayo/mustard side down.
  11. Smear the plain mayo on the outsides of all the bread slices.
  12. Bake for 15 minutes or until both sides toasty.
  13. Slice into croutons and float in your soup!

chef lydia demonstrates her cooking skills
The Chef
DeBragga's Corporate Chef - Lydia Liebchen