Instructions
Melt 2 tablespoons butter in a 6-quart Dutch oven or soup pot over medium-high heat.
Add 1 cup chopped onions and 1 cup chopped carrots; cook for about 5 minutes, stirring often.
Add 1 tablespoon minced garlic and sauté for an additional 30 seconds.
Gradually mix in 1/4 cup flour, stirring constantly to avoid lumps.
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.
Bring the mixture to a gentle boil, then lower the heat and simmer, covered, for 20-25 minutes until the carrots are tender.
Off the heat, stir in 1 cup heavy cream and discard the bay leaf.
Serve the soup topped with 1 cup shredded Swiss cheese
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