Description
Indulge in the delicious flavors of a classic Reuben sandwich with this creamy Reuben soup delight. Packed with sauerkraut, corned beef, Swiss cheese, and a hint of caraway seeds, this soup is sure to warm your soul on a chilly day.
Ingredients
Units
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Soup:
- 2 tablespoons butter
- 1 medium onion, diced into 1/2” pieces
- 2 large cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup all-purpose flour
- 5 cups (40 ounces) chicken broth
- 1 cup sauerkraut, drained
- 3 medium Yukon gold potatoes, peeled and diced into 1/2” pieces (about 4 cups)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon pickling spices
- 1/4 teaspoon caraway seeds
- 2 bay leaves
- 1/2 cup heavy cream
- Kosher salt to taste
- 1/2 teaspoon freshly ground black pepper
Add-ins:
- 2 cups cooked corned beef, chopped into bite-sized pieces
- 1 cup Swiss cheese, shredded
- Toasted rye bread (optional, for serving)
Instructions
- Saute Aromatics: In a large pot, melt butter over medium heat. Add onion, garlic, and red pepper flakes. Cook until onions are translucent.
- Add Flour and Broth: Sprinkle flour over the onion mixture and cook for 1-2 minutes. Gradually whisk in chicken broth until smooth.
- Add Remaining Soup Ingredients: Stir in sauerkraut, potatoes, Worcestershire sauce, pickling spices, caraway seeds, bay leaves, heavy cream, salt, and pepper. Simmer until potatoes are tender.
- Add Corned Beef and Cheese: Stir in corned beef and Swiss cheese until cheese is melted. Remove bay leaves.
- Serve: Ladle soup into bowls and top with additional Swiss cheese. Serve with toasted rye bread on the side.
Notes
- If the soup is too thick, add more chicken broth or water to thin it out.
- You can substitute pastrami for corned beef for a different flavor profile.
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 80 mg