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