Ingredients:
1 cup chopped yellow onion
1 cup peeled and chopped carrots
2 tbsp. unsalted butter
1 tbsp. minced fresh garlic
1/4 cup all-purpose flour
4 1/2 cups chicken broth
1 pound chopped deli corned beef
1 - 14.5 ounce can sauerkraut, drained
1/2 tsp. caraway seeds
1/2 cup Thousand Island dressing
1 large bay leaf
1 cup heavy cream
1 cup shredded swiss cheese
Instructions:
Melt 2 tablespoons butter in a 6-quart Dutch oven or soup pot over medium-high heat.
Add chopped onions and chopped carrots. Cook for about 5 minutes, stirring often.
Add minced garlic and saute for an additional 30 seconds.
Gradually mix in flour, stirring constantly to avoid lumps.
Pour in chicken broth, corned beef, drained sauerkraut, caraway seeds, thousand island dressing, and bay leaf. Mix thoroughly.
Bring the mixture to a gentle boil, then lower the heat and simmer, covered, for 20-25 minutes until the carrots are tender.
Off the heat, stir in 1 cup heavy cream and discard the bay leaf.
Serve the soup topped with shredded Swiss cheese.