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Ingredients

3 tablespoons butter 1 tablespoon olive oil 1 onion, chopped 4 cloves garlic, chopped ¼ cup all-purpose flour 1 teaspoon dill seed ½ teaspoon tarragon leaves ¼ teaspoon ground black pepper 4 cups chicken broth 3 cups chopped cabbage 2 cups finely chopped deli corned beef 2 cups half-and-half 1 (8 ounce) package cream cheese 2 tablespoons cornstarch 2 tablespoons water

Nutrition Info

309.2 calories carbohydrate: 12.4 g cholesterol: 83.2 mg fat: 24.8 g fiber: 1.3 g protein: 10.6 g saturatedFat: 14.3 g servingSize: - sodium: 528.2 mg sugar: 1.8 g transFat: : - unsaturatedFat: : -

Melt butter and olive oil together in a stockpot over medium heat, saute onion and garlic until onion is slightly softened, about 5 minutes. Add flour, dill seed, tarragon leaves, and black pepper to onion mixture, cook and stir until flour is dissolved and fragrant, about 3 minutes.
Pour chicken broth over onion mixture and stir until blended, 2 to 3 minutes. Add cabbage and corned beef, cook, stirring frequently, until cabbage is tender, about 20 minutes. Add half-and-half and cook just until liquid is warm but not boiling, about 5 minutes.
Stir half-and-half into the pot, continue to cook just until liquid is warm but not boiling, about 5 minutes.
Melt cream cheese over low heat in a saucepan until creamy, 2 to 3 minutes. Whisk cornstarch and water together in a bowl, stir into cream cheese until smooth. Stir cream cheese mixture into soup, cook over low heat, stirring constantly, until cheese melts and soup is thickened, about 5 minutes.

8 servings

This is the creamiest soup that made even my 5-year-old lick the bowl clean! Best served with Reuben sandwiches. Can be adapted to a slow cooker.