Creamy Reuben Soup
Warm, hearty, and bursting with bold flavors, Creamy Reuben Soup is a comforting twist on the classic deli sandwich. This indulgent one-pot recipe combines tender chunks of corned beef, tangy sauerkraut, and creamy potatoes in a velvety Swiss cheese base that’s rich and satisfying. A pinch of optional caraway seeds adds a whisper of rye bread essence, while homemade rye croutons bring a delightful crunch to every spoonful. Ready in just 45 minutes, this easy soup recipe is perfect for weeknight dinners or a cozy meal on a chilly day. Whether you're a Reuben sandwich fan or simply craving a unique creamy soup, this dish is sure to become a household favorite. Serve it piping hot with a sprinkle of cheese and watch it disappear!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 0.25 cup all-purpose flour
- 4 cups chicken broth
- 2 large russet potatoes, peeled and diced
- 2 cups cooked corned beef, chopped
- 1 cup sauerkraut, drained
- 1 cup heavy cream
- 1.5 cups Swiss cheese, shredded
- 1 teaspoon caraway seeds (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 slices rye bread, cubed for croutons (optional)
Instructions
In a large pot over medium heat, melt the butter.
Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
Sprinkle the flour over the onion and garlic mixture. Stir well to coat and cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth, whisking constantly to avoid lumps. Bring to a gentle simmer.
Add the diced potatoes to the pot. Cover and let simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the cooked corned beef, sauerkraut, and caraway seeds (if using). Let cook for 3-4 minutes to warm through.
Reduce the heat to low and slowly pour in the heavy cream, stirring to combine. Add the shredded Swiss cheese a handful at a time, stirring until melted and fully incorporated.
Season the soup with salt and black pepper to taste. Adjust seasonings if necessary.
If making rye bread croutons, preheat the oven to 375°F (190°C). Toss the bread cubes with a little melted butter and bake on a sheet pan for 8-10 minutes, or until golden and crispy.
Serve the soup hot, topped with optional rye croutons and an extra sprinkle of shredded Swiss cheese if desired.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1879 mg | 82% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 3.5 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 319 mg | 25% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 820 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
