Perhaps you didn't eat up all your corned beef, so turn the leftover bits into this comforting creamy soup... it's like having a reuben sandwich in a bowl with Swiss cheese, rye and all!
Saute onion, turnip, leeks and apple in butter and a bit of oil until tender and starting to brown and caramelize in saute pan. Pour into heated crock pot.
Stir in garlic puree, kraut, broth, half and half, cream, corned beef, thyme and white pepper.
Stir to blend and cover. Heat on high until hot and dried thyme is tender.
Ladle into bowls and scatter with Swiss cheese and croutons. EAT!
If preferred, make a cornstarch slurry with a bit of the juice and stir back into the soup to thicken.