Ingredients
Scale
- 3 cups diced corned beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup shredded Swiss cheese
- 1 cup sauerkraut, drained
- 1 cup sour cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion and garlic until translucent.
- Add diced corned beef and cook for 5 minutes.
- Pour in beef broth and bring to a simmer.
- Stir in sauerkraut and cook for 10 minutes.
- Reduce heat and add shredded Swiss cheese and sour cream, stirring until smooth and creamy.
- Season with salt and pepper as needed.
- Serve hot garnished with chopped chives if desired.
Notes
- For a thicker soup, blend a portion of the soup before returning it to the pot.
- Use high-quality Swiss cheese for optimal flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 980mg
- Fat: Thirty grams
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg