Cream of Reuben Soup

5 cups chicken stock
1 pound deli corned beef, sliced thick
16 ounce jar sauerkraut, drained and rinsed
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon oregano
1/2 teaspoon pepper
2 bay leaves
1/3 cup cold water
3 Tablespoons corn starch
2 cups shredded carrots, chopped coarsely
12 ounces sliced Swiss cheese, cut into small pieces
1 cup heavy cream

In pot, combine chicken stock, sauerkraut, corned beef, onion, bay leaves, oregano and pepper. Bring to boil and reduce heat, and simmer covered 30 minutes. Remove bay leaves.
Stir cornstarch into water. Add mixture to soup as well as the carrots. Cook and stir for a few minutes, soup will begin to thicken.
Reduce heat to low, add the Swiss and stir until combined and melted. Stir in cream. Heat through.
Serve topped with shredded Swiss cheese and rye croutons.