Step 1: In a large Dutch oven melt butter over medium heat; add in the onion, garlic, thyme, tarragon and dried chili flakes (if using) saute for about 3-4 minutes.
Step 2: Add in the broth, corned beef, sauerkraut, shredded carrots and bay leaf; bring to a boil and simmer for about 40-45 minutes.
Step 3: In a bowl, whisk the cornstarch with water until smooth; stir into the simmering soup, boil, stirring constantly for 1 minute.
Step 4: Remove bay leaf, then add in the shredded cheese and whipping cream; stir until the cheese melts.
Step 5: Ladle in bowls and top with croutons or toasted bread cubes.
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