Rueben soup

5 cups corned beef
1 med/large onion, diced
2 cups celery, diced
1 tablespoon olive oil (healthy tablespoon)
4 cups chicken broth
4 cups half & half (I used 2% milk)
1/4 cup butter
1/4 cup flour
Pinch of caraway seeds
Fresh ground pepper
1 bay leaf
1/2 teaspoon garlic powder
1 jar sauerkraut 32 oz, I didn't rinse or drain ( for that reason I didn't add salt, if you rinse you will need to add salt)
3 cups Swiss cheese
4 slices Rye and pumpernickel swirl (I buttered and sprinkled it with garlic powder and toasted)

In a large Dutch oven, add olive oil, onion, sauerkraut and celery.  Saute until onion and celery are translucent.  In large saucepan on med/high heat add butter when it starts to melt add flour stir until it starts to get bubbly.  Slowly pour in chicken broth. Continuing to whisk until well blended, then add cheese and half & half. Once it blended add it to the Dutch oven along with the corned beef, pepper, bay leaf, caraway seeds and garlic powder. Let simmer for two hours.