NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|1. Prepare Campbell’s Signature Cream of Potato w/ Bacon 08166 as directed.|
|2. Meanwhile, toast rye bread to make croutons; reserve for topping.|
|3. Sauté onions, celery and caraway seeds in oil until translucent. Stir into soup. Add corned beef, Swiss cheese and sauerkraut. Simmer for 5 minutes or until heated through.|
- For each portion, ladle hot soup into serving bowl or crock. Garnish with croutons and dill.