Pot o' Gold Soup

A blend of Irish flavors, the perfect recipe for your St. Patrick's Day leftovers!


  1. In a large pot over medium-high heat, melt butter. Stir in onion, carrots and celery and sauté for 5 minutes or until onion is translucent.
  2. Add beer and cook for 2 minutes, stirring occasionally.
  3. Add potatoes and chicken broth, cook for 20 minutes or until potatoes are soft.
  4. Remove from heat, add cheese and stir until completely melted.
  5. Add evaporated milk and stir to combine. Mash potatoes to desired consistency. Add corned beef, cabbage, lemon juice, hot sauce, stir to combine.
  6. Season to taste with salt and pepper.

Recipe courtesy of Chef Alyssa,
ALDI Test Kitchen


¼ cup Countryside Creamery Unsalted Butter

1 yellow onion, diced

2 carrots, peeled and diced

2 stalks celery, diced

11.2 ounces Holland Lager 1839

6 russet potatoes, peeled and diced

32 ounces Fit & Active Fat Free Chicken Broth

7 ounces Kerrygold Irish Cheese, shredded*

12 ounces Baker's Corner Evaporated Milk

1 cup cooked and chopped Cattlemen's Ranch Corned Beef Points*

¾ cup cooked and chopped cabbage

1 teaspoon Nature's Nectar Lemon Juice

2 teaspoons Burman's Hot Sauce

Stonemill Essentials Iodized Salt, to taste

Stonemill Essentials Ground Black Pepper, to taste

*These are Special Buy items that are only in stores for a limited time and may no longer be available.

Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes