Hearty Reuben Soup
Cozy up with a bowl of Hearty Reuben Soup, a comforting twist on the classic deli sandwich that’s bursting with bold flavors and creamy texture! This rich soup combines tender chunks of corned beef, tangy sauerkraut, and melty Swiss cheese, all simmered in a velvety base enhanced with a dash of Thousand Island dressing for that authentic Reuben taste. Diced potatoes add substance, while optional caraway seeds and toasted rye bread cubes lend the signature flavors of rye bread. Perfectly satisfying and ready in under an hour, this one-pot wonder is ideal for busy weeknights or as a crowd-pleasing starter. Serve it hot with a sprinkle of fresh parsley for a dish that’s as visually appealing as it is delicious. Make this your go-to recipe for hearty soups and warm, nostalgic flavors!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 5 cups chicken broth
- 2 medium potatoes, diced into 1/2-inch cubes
- 1 cup corned beef, chopped
- 1 cup sauerkraut, drained
- 1 cup heavy cream
- 1.5 cups Swiss cheese, shredded
- 0.5 cup Thousand Island dressing
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon caraway seeds (optional, for authentic Reuben flavor)
- 1 cup rye bread, cubed and toasted (optional, for garnish)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onions and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the onion mixture and cook for 1-2 minutes, stirring constantly to form a roux.
Gradually whisk in the chicken broth, ensuring there are no lumps.
Add the diced potatoes and bring the mixture to a boil. Reduce the heat to a simmer and cook for 10-15 minutes, or until the potatoes are tender.
Stir in the chopped corned beef, sauerkraut, heavy cream, Swiss cheese, and Thousand Island dressing. Mix until the cheese is melted and the soup is creamy.
Season with salt, black pepper, and caraway seeds (if using). Taste and adjust the seasoning as needed.
Allow the soup to simmer on low heat for 5 minutes, stirring occasionally.
Serve hot, garnished with toasted rye bread cubes and freshly chopped parsley, if desired.
Nutrition Facts
Calories |
3588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.5 g | 304% | |
| Saturated Fat | 117.7 g | 588% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 663 mg | 221% | |
| Sodium | 10112 mg | 440% | |
| Total Carbohydrate | 230.9 g | 84% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 40.9 g | ||
| Protein | 138.5 g | 277% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1914 mg | 147% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 4306 mg | 92% | |
*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.
