RECIPE (from Heat oven to 350)

• 3 medium yukon gold potatoes, diced
• 2 tablespoons butter
• 1 medium yellow sweet onion, chopped small
• 5 cloves of garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup water
• about 4 cups chicken stock
• 1/2 cup half-and-half [MILK]
• [1 tsp pickling spices]
• 1 cup cooked corned beef, chopped medium
• 1/2 cup sauerkraut, drained
• 1/4 teaspoon caraway seed
• 2T Worcestershire sauce
• [2 bay leaves]
• Crushed red pepper flakes, to taste (about 1/4 t, can add more)
• Salt, & black pepper to taste
• [Chopped parsley and croutons for garnish]

In a large soup pot, melt butter over medium-low heat. Add onions and garlic and sauté until caramelized, about 10-15 minutes. Increase heat to medium, sprinkle in flour and cook one minute. Slowly pour in water, whisking after each addition, until all liquid has been incorporated. Bring to a simmer and cook until thickened, about 2-3 minutes. Stir in chicken stock, half and half, pickling spices, corned beef, sauerkraut, potatoes, caraway seeds, Worcestershire sauce and bay leaves. Bring to a simmer over medium heat, then reduce heat to low and simmer until potatoes are cooked, about 15-20 minutes. If you add the full amount of broth you may want to boil this down a little more for a thicker soup – you are going to need to play around with this and make it multiple times in order to have it exactly how you want it, trust me… you won’t mind experimenting though! Taste and add red pepper flakes, salt and black pepper. Remove bay leaves & enjoy!