Photo: Charles Walton; Styling: Leslie Byars Simpson
Makes 12 cups

Buy pre-grated carrot and Swiss cheese to save time and effort.

How to Make It

Step 1

Combine first 10 ingredients in a Dutch oven; bring to a boil over medium heat. Reduce heat, and simmer 30 minutes. Remove and discard bay leaf.

Step 2

Combine cornstarch and water, stirring until smooth; stir mixture into soup. Bring to a boil; boil, stirring constantly, 1 minute. Remove from heat.

Step 3

Add shredded cheese and whipping cream, stirring until cheese melts. Top each serving with toasted rye bread cubes.

Ratings & Reviews

Onecentinvegas's Review

January 12, 2013
Fast, easy and yummy! If you don't have any leftover corned beef laying around, use canned corned beef--it works out almost as well. Tangy and warming for the tummy on a cold night;quick enough to prepare after work.