10 slices of Swiss cheese
¼ lb of Corned Beef, diced
3 stalks of Celery, diced
2 small cans sauerkraut, drained
6 cups of Heavy Cream
4 tsp. Chicken Bouillon
3 c. Water
Roux (1 c. butter & 1 c. flour)
1 lb. of diced, cooked potatoes (thawed from frozen pkg)
1 tsp. of dried garlic

Sauté corned beef, celery and sauerkraut for 10-15 min. (Add a little water if necessary to prevent it from burning.) In a separate pan, make the roux by melting 1 c. butter, and slowly adding 1 c. flour while stirring constantly. Continue to heat while stirring for 1 min. Boil the water and add the chicken bouillon. Add the roux to the water and stir until smooth. Add the cream while continuing to stir. Add the garlic. Bring to a slow boil. Add Swiss cheese, one slice at a time. Add the sauerkraut mixture. Remove from heat and stir in diced potatoes.