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!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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)

Directions

Step 1

In a large pot over medium heat, melt the butter.

Step 2

Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.

Step 3

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.

Step 4

Slowly pour in the chicken broth, whisking constantly to avoid lumps. Bring to a gentle simmer.

Step 5

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.

Step 6

Stir in the cooked corned beef, sauerkraut, and caraway seeds (if using). Let cook for 3-4 minutes to warm through.

Step 7

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.

Step 8

Season the soup with salt and black pepper to taste. Adjust seasonings if necessary.

Step 9

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.

Step 10

Serve the soup hot, topped with optional rye croutons and an extra sprinkle of shredded Swiss cheese if desired.

Nutrition Facts

Serving size	(2948.0g)

Amount per serving	% Daily Value*
Calories	3929.8

Total Fat 275.0g	0%
Saturated Fat 139.6g	0%
Polyunsaturated Fat 0g
Cholesterol 844.6mg	0%
Sodium 11318.4mg	0%
Total Carbohydrate 190.3g	0%
Dietary Fiber 22.3g	0%
Total Sugars 16.7g
Protein 171.7g	0%

Vitamin D 36IU	0%
Calcium 1862.2mg	0%
Iron 21.4mg	0%
Potassium 4668.3mg	0%

*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.

Source of Calories

Fat: 63.1%

Protein: 17.5%

Carbs: 19.4%