2 tablespoons butter unsalted

1 cup chopped yellow onion

1 cup peeled and chopped carrots cut into ¼-inch pieces

1 tablespoon minced fresh garlic

¼ cup all-purpose flour

4 ½ cups chicken broth

1 pound deli sliced corned beef, chopped or leftover corned beef (chopped or shredded)

1 (14.5 ounce) can sauerkraut very well drained

½ teaspoon caraway seeds

½ cup Thousand Island dressing

1 large bay leaf

1 cup heavy cream

1 cup shredded Swiss cheese

Melt butter over medium-high heat in a 6-quart Dutch oven or soup pot. Add onions and carrots. Cook for 5 minutes, stirring frequently.

Add garlic and cook for 30 seconds, stirring frequently.

Slowly add flour, while continuing to stir.

Add chicken broth, corned beef, sauerkraut, caraway seeds, dressing, and bay leaf. Stir to combine.

Bring to a gentle boil, then reduce heat as necessary to maintain a simmer (medium-low to low).

Cover and simmer for 20 to 25 minutes, or until carrots are tender.

Remove from heat and stir in heavy cream. Remove and discard the bay leaf.

Serve topped with shredded Swiss cheese.

Notes

Half-and-half can be substituted for heavy cream, but won’t be quite as creamy.

Store in an airtight container in the fridge for up to 3 days.