In a large pot, combine the chopped corned beef, sauerkraut, and broth over medium-high heat. Stir in a pinch of black pepper and garlic to elevate the flavors. Bring the mixture to a boil, watching for bubbles and a fragrant aroma, about 5–7 minutes.

Once boiling, reduce the heat to low and let the soup simmer uncovered for 15 minutes. Stir occasionally to prevent sticking while enjoying the tantalizing scent.

After simmering, pour in the heavy cream and add the diced Swiss cheese. Stir continuously over low heat until the cheese melts completely, about 5 minutes.

Taste and adjust the seasoning as desired. Serve warm in bowls, paired with toasted rye bread.