Slow-cooker Reuben Soup With Swiss Cheese Chips

Soup Ingredients

2 pounds of corned beef with seasonings packets*8 cups beef broth1 medium yellow onion, peeled & diced3 garlic cloves, peeled & minced2 teaspoons sea salt1 teaspoon black pepper2 cups heavy cream

Garnish

1 cup sauerkraut (we used a cabbage & carrot kraut)Freshly minced parsley1 cup thousand island dressing

Cheese Chips

12 (1)-ounce Slices Of Swiss Cheese

*To Make Your Own Seasoning If You Don’t Have A Packet

1 tablespoon mustard seeds1 teaspoon dill seeds1 teaspoon celery seeds1 teaspoon coriander seeds

Instructions

Unwrap the corned beef and rinse very well in the sink.Set out your slow-cooker and place the corned beef in the center of the insert. Pour beef broth over and all around the beef.Add onion and garlic to the slow-cooker.Season with the seasonings packet the beef came packaged in (or mix your own seasonings), sea salt and black pepper.Place the lid on the slow-cooker and set to low heat and cook for 8 hours.About 15 minutes before the soup is ready, preheat your oven to 400 degrees Fahrenheit.Prepare your cheese chips by placing each slice of Swiss cheese on a baking tray lined with parchment paper and bake until the cheese is melted and bubbly, about 5-7 minutes.Remove from the oven and allow to cool until they are solid and pliable and easy to pick up and fold in half to use as a garnish in the soup.When the soup is done slow-cooking, open the slow-cooker lid and carefully shred the corned beef with two large forks.Pour heavy cream in the soup and stir very well.Serve between 12, garnishing with a spoonful of sauerkraut and thousand island dressing, a cheese chip and fresh parsley and store any leftovers in the fridge for up to 5 days.You can also freeze this soup in a sealed plastic bag or container for up to 6 months.