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Creamy Reuben Soup

Creamy Reuben Soup


  • Author: Emily
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Love a Reuben sandwich? Try this Creamy Reuben Soup—a rich, cheesy twist with corned beef, sauerkraut, Swiss cheese, and rye croutons. Perfect for a cozy meal!


Ingredients

Scale
  • 2 tbsp butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 ½ cups chopped corned beef
  • 1 cup sauerkraut, drained and rinsed
  • 4 cups chicken broth
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 cup heavy cream
  • 1 cup shredded Swiss cheese
  • 1 tbsp cornstarch (optional for thickening)
  • Rye bread croutons, for garnish

 

  • Thousand Island dressing, for drizzling

Instructions

  • In a large pot, melt butter and sauté onions and garlic until soft.
  • Add corned beef, sauerkraut, mustard, and Worcestershire sauce. Stir well.
  • Pour in chicken broth and bring to a simmer. Let cook for 15 minutes.
  • Lower heat and stir in heavy cream and shredded Swiss cheese. Stir continuously until melted.
  • If needed, mix 1 tbsp cornstarch with 2 tbsp water and add for thickening.

 

  • Serve hot, topped with rye croutons and a drizzle of Thousand Island dressing.

Notes

  • Make it in a slow cooker: Add everything except cheese and cream, cook on low for 6 hours, then stir in cheese and cream at the end.
  • Adjust the thickness: Blend part of the soup for a smoother consistency.

 

  • Storage: Refrigerate for up to 4 days, or freeze (without dairy) for 3 months.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American