Ingredients
Equipment
Method
Cooking Steps
- Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering (1-2 minutes). Add chopped onion and sauté until translucent (3-4 minutes).
- Stir in 2 cloves of minced garlic and cook for another 1-2 minutes until fragrant.
- Pour in 4 cups of beef broth and bring to a simmer (3-5 minutes), watching for bubbles around the edges.
- Add 2 diced potatoes, 1 cup of sauerkraut, and 8 ounces of chopped corned beef. Sprinkle in 1 teaspoon each of caraway seeds and dried thyme. Stir gently and let simmer.
- Reduce heat to medium-low and simmer uncovered for 15-20 minutes until potatoes are fork-tender.
- Lower heat, stir in 1 cup of heavy cream and 1 cup of shredded Swiss cheese. Mix until cheese is melted and broth is creamy (3-5 minutes).
- Taste and season with salt and pepper as needed. Let it simmer for an additional 2-3 minutes.
- Ladle into bowls, garnish with fresh parsley, and serve immediately with baked bread.
Nutrition
Notes
Store leftover soup in an airtight container for up to 3 days. Freeze without cream and cheese for up to 2 months. Thaw overnight before reheating.