- 15 minutes
- 30 minutes
- 6 to 8 servings
- Melt butter in a heavy pot. Add onion, garlic, celery, carrots and potatoes and sauté until tender (about 5 minutes).
- Stir in all other ingredients (except sour cream and corned beef). Bring to a boil, cover and cook for about 20 minutes, or until the potatoes are cooked through.
- Uncover, add corned beef and cook about 10 minutes more.
- Strain out the bay leaves and thyme sprigs, add a dollop of sour cream if desired, and serve.