Recipe adapted from and with thanks to Closet Cooking
1medium size oniondiced into 1/2" pieces
2large cloves garlicminced
1/2teaspoonred pepper flakes
1/4cupflourI used brown rice flour
4cupschicken brothadjust the salt depending on whether the broth is homemade or store-bought
2cupscooked corned beefchopped into bite-size pieces
3medium Yukon gold potatoespeeled and diced into 1/2" pieces
saltto taste (I didn't add any salt at all, because my chicken broth was already salted.)
freshly ground black pepperabout 1/2 teaspoon
Optional: Toasted Rye bread for serving
Melt the butter in a large pot over medium heat. Add the onions and saute until tender, about 5 minutes. Add the garlic and red pepper and saute another minute. Sprinkle with flour, stir to coat and continue stirring while the flour cooks with the onion for about 3 minutes.
Add the broth and stir to scrape up any bits off the bottom of the pan. Add the beef, potatoes, sauerkraut, Worcestershire sauce, pickling spices, caraway seeds and bay leaves. Bring to a boil and then reduce to a simmer for about 12-15 minutes, just until the potatoes are tender.
Remove from the heat and remove the bay leaves and any large pieces from the pickling spices. Stir in the cream. Taste and add salt and pepper as needed. Scoop into bowls and top with cheese. Serve with rye bread, if desired. Enjoy!