Creamy Reuben Soup

Ingredients :

• 1 cup chopped yellow onion.
• 1 cup peeled and chopped carrots.
• 2 tablespoons unsalted butter.
• 1 tablespoon 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 teaspoon caraway seeds.
• 1/2 cup Thousand Island dressing.
• 1 large bay leaf.
• 1 cup heavy cream.
• 1 cup shredded Swiss cheese.

Instructions :

1. Melt 2 tablespoons butter in a 6-quart Dutch oven or soup pot over medium-high heat.
2. Add 1 cup chopped onions and 1 cup chopped carrots; cook for about 5 minutes, stirring often.
3. Add 1 tablespoon minced garlic and sauté for an additional 30 seconds.
4. Gradually mix in 1/4 cup flour, stirring constantly to avoid lumps.
5. Pour in 4 1/2 cups chicken broth, followed by 1 pound chopped corned beef, 1 can drained sauerkraut, 1/2 teaspoon caraway seeds, 1/2 cup Thousand Island dressing, and 1 large bay leaf. Mix thoroughly.
6. Bring the mixture to a gentle boil, then lower the heat and simmer, covered, for 20-25 minutes until the carrots are tender.
7. Off the heat, stir in 1 cup heavy cream and discard the bay leaf.
8. Serve the soup topped with 1 cup shredded Swiss cheese.