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2 tablespoons unsalted butter

1 small onion, diced

2 cloves garlic, minced

1 lb. cooked corned beef, chopped

16 oz sauerkraut, drained and chopped

4 cups beef or chicken broth

1 cup heavy cream

1 cup shredded Swiss cheese

½ cup sour cream (or substitute with ¼–½ cup Thousand Island dressing)

1 tablespoon Dijon mustard

½ teaspoon caraway seeds (optional, for flavor)

½ cup diced potatoes (optional, for a heartier soup)

Salt and pepper, to taste

4 slices rye bread, toasted and cubed (optional, for garnish)

2-3 Tbp Thousand Island dressing, for drizzling (if using sour cream)

Fresh parsley, for garnish (optional)

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1. In a large pot, melt the butter over medium heat. Add the diced onion and garlic, sautéing until softened, about 4-5 minutes.

2. Stir in the chopped corned beef and drained sauerkraut. Cook for 2-3 minutes until heated through.

3. Pour in the chicken or beef broth. If using, add diced potatoes and simmer until tender, about 10-15 minutes. Reduce the heat to low.

4. Stir in the heavy cream, shredded Swiss cheese, and Dijon mustard. Mix gently until the cheese is melted and the soup is creamy.

5. Stir sour cream/Thousand Island dressing into the soup until combined.

6. Season with salt, pepper, and caraway seeds (if using). Taste and adjust flavors as needed.

7. Ladle the soup into bowls. If you used sour cream, drizzle a small amount of Thousand Island dressing on top for added flavor. Garnish with toasted rye bread cubes and fresh parsley, if desired.

Preparation Time: 10 minutes

Cooking Time: 25-30 minutes

Notes:

For lighter tang, use less sauerkraut or rinse it before chopping.

To prevent curdling, avoid boiling the soup after adding the heavy cream and sour cream/Thousand Island dressing.

Adjust caraway seeds to personal taste; ½ teaspoon is recommended for subtle flavor.