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. Sauté Veggies:
   Melt butter in Dutch oven over medium heat. Cook onion and carrots 5 mins. Add garlic; sauté 30 secs.

2. Make Roux:
   Whisk in flour; cook 1 min until golden.

3. Build Soup:
   Gradually pour in broth, whisking constantly. Add corned beef, sauerkraut (drained well!), caraway seeds, Thousand Island, and bay leaf. Simmer 20 mins.

4. Finish Creamy:
   Discard bay leaf. Off heat, stir in cream. Top servings with Swiss cheese.