Quick Meat and Potato Soup

Quick Meat and Potato Soup

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Choose firm, waxy potatoes such as Desiree for this soup. Floury potatoes would not be suitable, as they tend to disintegrate.
Servings: 4
Calories: 364


  • 1 1/2 lb potatoes diced
  • 1 tablespoon vegetable oil
  • 1 large onion finely chopped
  • 1 pint chicken stock
  • salt and freshly ground black pepper
  • 7 oz can corned beef diced
  • 7 1/2 oz can sweetcorn drained
  • 1 tablespoon chopped parsley


  • 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.
  • 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.
  • Add the corned beef and sweetcorn, bring back to the boil, then lower the heat again and simmer for a further 10 minutes.
  • Stir in parsley, taste and adjust seasoning, then pour into warmed soup bowls. Serve at once.
Calories: 364 kcal
Carbohydrates: 48 g
Protein: 16 g
Fat: 13g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 30 mg
Sodium: 785 mg
Potassium: 1149 mg
Fiber: 6 g
Sugar: 7 g
Vitamin A: 232 IU
Vitamin C: 53 mg
Calcium: 37 mg
Iron: 3 mg
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