Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, diced into ½” pieces
- 2 large cloves garlic, minced
- ½ teaspoon red pepper flakes
- ¼ cup all-purpose flour
- 5 cups (40 ounces) chicken broth
- 1 cup sauerkraut, drained
- 3 medium Yukon gold potatoes, peeled and diced into ½” pieces (about 4 cups)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon pickling spices
- ¼ teaspoon caraway seeds
- 2 bay leaves
- ½ cup heavy cream
- Kosher salt to taste (only if needed)
- ½ teaspoon freshly ground black pepper (adjust to taste)
- 2 cups cooked corned beef, chopped into bite-sized pieces
- 1 cup Swiss cheese, shredded
- Toasted rye bread (optional, for serving)
Instructions
- In a large pot, melt butter over medium heat. Sauté diced onion for 5 minutes until softened, then add minced garlic and red pepper flakes; cook for an additional minute.
- Stir in flour and cook for 3 minutes to eliminate raw taste.
- Gradually pour in chicken broth while scraping the bottom of the pot. Add potatoes, sauerkraut, Worcestershire sauce, pickling spices, caraway seeds, and bay leaves; stir well.
- Bring to a boil, then reduce heat and simmer for 12–15 minutes until potatoes are tender. Remove bay leaves.
- Stir in heavy cream and chopped corned beef. Adjust seasoning with salt and pepper.
- Serve hot, garnished with shredded Swiss cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 55mg