Creamy Reuben Soup/Recipe Share

Ingredients
1 medium onion, diced
2 ribs celery, diced
2 large cloves garlic, minced
3 tbsp butter
1 lb corned beef, chopped (I used pre-cooked corned beef from the deli counter)
4 cups beef stock
1 cup sauerkraut
1 tsp sea salt
1 tsp caraway seeds (I use this brand)
¾ tsp black pepper
2 cups heavy cream
1 ½ cup Swiss cheese, shredded

Instructions

Heat slow cooker on high setting.
To a large sauté pan, over low-medium heat, add onion, celery, garlic and butter. Sauté until soft and translucent. Transfer to slow cooker.
To the slow cooker, add corned beef, beef stock, sauerkraut, sea salt, caraway seed and black pepper. Cover and cook on high for 4.5 hours.
Add heavy cream and Swiss cheese and cook 1 additional hour.

Notes
Per Serving – Calories: 225 | Fat: 18.5g | Protein: 11.5g | Net Carbs: 4g
Nutrition
Serving Size: 1 Cup