Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, diced
- 2 large cloves garlic, minced
- ½ teaspoon red pepper flakes
- ¼ cup all-purpose flour
- 5 cups chicken broth
- 1 cup sauerkraut, drained
- 3 medium Yukon gold potatoes, peeled and diced
- 1 teaspoon pickling spices
- ¼ teaspoon caraway seeds
- 2 bay leaves
- ½ cup heavy cream
- Kosher salt to taste
- ½ teaspoon freshly ground black pepper
- 2 cups cooked corned beef, chopped
- 1 cup Swiss cheese, shredded
- Toasted rye bread (optional, for serving)
Instructions
- In a large pot over medium heat, melt the butter. Add the diced onion and sauté until softened (about 5 minutes). Stir in minced garlic and red pepper flakes; cook for another minute.
- Sprinkle flour over the mixture and stir to coat evenly. Cook for approximately 3 minutes to eliminate the raw flour taste.
- Gradually pour in the chicken broth while scraping the bottom of the pot to release any browned bits. Add potatoes, sauerkraut, pickling spices, caraway seeds, and bay leaves; stir well.
- Bring to a boil then reduce heat to simmer for 12–15 minutes until potatoes are tender. Remove bay leaves.
- Stir in heavy cream and chopped corned beef; season with salt and black pepper to taste.
- Serve hot topped with shredded Swiss cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg