Source: Facebook Video

Servings: 6

Total: 45 min

Ingredients

Soup

• 6 slices bacon, chopped
• 2 tbsp butter
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 6 garlic cloves, minced
• 2 medium Yukon Gold potatoes, diced
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup milk
• 2 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 cup sauerkraut, drained
• 2 cups cooked corned beef, chopped
• 1½ cups shredded Swiss cheese
• 1 cup shredded smoked Gruyère
• ¼ tsp ground thyme
• ½ tsp paprika
• Red pepper flakes, to taste
• Black pepper, to taste
• Salt, to taste

Toppings

• Thousand Island dressing
• Extra chopped corned beef
• Reserved crispy bacon
• Shredded smoked Gruyère
• Green onions, sliced

Directions

1. In a large pot over medium heat, cook chopped bacon until crisp. Remove and set aside, reserving some for topping.
2. Add butter and olive oil to the pot. Add onion, carrots, celery, and garlic; cook until softened and fragrant.
3. Add diced potatoes and stir. Sprinkle in flour and cook 1–2 minutes, stirring constantly, until everything is coated.
4. Slowly pour in chicken broth while stirring. Add heavy cream and milk, then stir in Dijon and Worcestershire.
5. Bring to a gentle simmer and cook until potatoes are tender and soup has thickened, about 12–15 minutes.
6. Stir in corned beef and sauerkraut. Add thyme, paprika, red pepper flakes, and black pepper; simmer briefly.
7. Lower heat and add Swiss and Gruyère a handful at a time, stirring until fully melted and creamy.
8. Stir some of the cooked bacon back into the soup; reserve the rest for topping.
9. Ladle into bowls and top with extra corned beef, bacon, shredded Gruyère, green onions, and a drizzle of Thousand Island dressing.