1In a large pot over medium heat, cook the chopped bacon until crisp.
2In a large pot over medium heat, cook the chopped bacon until crisp.
3In a large pot over medium heat, cook the chopped bacon until crisp.
4Add butter and olive oil. Add onion, carrots, celery, and garlic, then cook until softened and fragrant.
5Add butter and olive oil. Add onion, carrots, celery, and garlic, then cook until softened and fragrant.
6Add butter and olive oil. Add onion, carrots, celery, and garlic, then cook until softened and fragrant.
7Add the diced potatoes and stir. Sprinkle in the flour and cook for 1
R2 minutes, stirring constantly, until everything is coated.
8Add the diced potatoes and stir. Sprinkle in the flour and cook for 1
R2 minutes, stirring constantly, until everything is coated.
9Add the diced potatoes and stir. Sprinkle in the flour and cook for 1
R2 minutes, stirring constantly, until everything is coated.
10Slowly pour in the chicken broth while stirring. Add the heavy cream and milk, then stir in the Dijon and Worcestershire.
11Slowly pour in the chicken broth while stirring. Add the heavy cream and milk, then stir in the Dijon and Worcestershire.
12Slowly pour in the chicken broth while stirring. Add the heavy cream and milk, then stir in the Dijon and Worcestershire.
13Bring to a gentle simmer and cook until the potatoes are tender and the soup has thickened, about 12
R15 minutes.
14Bring to a gentle simmer and cook until the potatoes are tender and the soup has thickened, about 12
R15 minutes.
15Bring to a gentle simmer and cook until the potatoes are tender and the soup has thickened, about 12
R15 minutes.
16Stir in the chopped corned beef and sauerkraut. Add the ground thyme, paprika, red pepper flakes, and black pepper, then simmer.
17Stir in the chopped corned beef and sauerkraut. Add the ground thyme, paprika, red pepper flakes, and black pepper, then simmer.
18Stir in the chopped corned beef and sauerkraut. Add the ground thyme, paprika, red pepper flakes, and black pepper, then simmer.
19Lower the heat and add the Swiss and smoked Gruy
R a handful at a time, stirring until fully melted and creamy.
20Lower the heat and add the Swiss and smoked Gruy
R a handful at a time, stirring until fully melted and creamy.
21Lower the heat and add the Swiss and smoked Gruy
R a handful at a time, stirring until fully melted and creamy.
22Stir a little of the cooked bacon back into the soup and save the rest for topping.
23Stir a little of the cooked bacon back into the soup and save the rest for topping.
24Stir a little of the cooked bacon back into the soup and save the rest for topping.
25Ladle into bowls and finish with extra chopped corned beef, chopped bacon, shredded smoked Gruy
R, sliced green onions, and a light drizzle of Thousand Island.
26Ladle into bowls and finish with extra chopped corned beef, chopped bacon, shredded smoked Gruy
R, sliced green onions, and a light drizzle of Thousand Island.
27Ladle into bowls and finish with extra chopped corned beef, chopped bacon, shredded smoked Gruy
R, sliced green onions, and a light drizzle of Thousand Island.