Ingredients
1tbspbutter
1onion,chopped
¼lbcorned beef,thick sliced and chopped
2russet potatoes,peeled and cut into ¼-inch dice
2tbspall-purpose flour
4cupreduced sodium chicken stock
1cupsauerkraut,drained
¼cupsour cream
1cupswiss cheese,shredded
4green onions,chopped
Preparation
Melt the butter in a 5 quart pot set over medium heat. Add the onion and cook until soft. Add the corned beef and cook another 5 minutes, or until the edges begin to curl.
Stir in the potatoes and cook 2 minutes. Sprinkle in the flour; stir well.
Stir in the stock and sauerkraut; bring to a simmer. Simmer for 15 minutes, or until the potatoes are cooked through. Remove from heat.
Slowly stir in the sour cream and cheese. Top with green onions.
