Name: Reuben Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons butter; 1 medium size onion, diced into ½” pieces; 2 large cloves garlic, minced; ½ teaspoon red pepper flakes; ¼ cup all-purpose flour; 40 ounces chicken broth (about 5 cups); 1 cup sauerkraut, drained; 3 medium Yukon gold potatoes, peeled and diced into ½” pieces (about 4 cups); 1 tablespoon Worcestershire sauce; 1 teaspoon pickling spices; ¼ teaspoon caraway seeds; 2 bay leaves; ½ cup heavy cream; Kosher salt, to taste (only as needed); ½ teaspoon freshly ground black pepper, adjust to taste; 2 cups cooked corned beef, chopped into bite-size pieces; 1 cup Swiss cheese, shredded; Toasted rye bread, for serving (optional)

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Introduction

Reuben Soup is a comforting twist on the classic deli sandwich, blending savory corned beef, tangy sauerkraut, and creamy potatoes into a flavorful bowl. It’s perfect for chilly days when you want all the flavors of a Reuben in a warm, hearty soup.

A white mug filled with creamy soup that has visible pieces of red meat, melted cheese, and chunks of potato layered throughout, creating a rich, thick texture. The soup looks smooth and slightly shiny with a mix of white, red, and light yellow colors from the melted cheese and potatoes. A silver spoon rests inside the mug, which is placed on a round wooden board. Behind the mug, there are several slices of brown and beige marbled bread leaning against a colorful cloth with a floral pattern, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons butter
1 medium onion, diced into ½” pieces
2 large cloves garlic, minced
½ teaspoon red pepper flakes
¼ cup all-purpose flour
40 ounces chicken broth (about 5 cups)
1 cup sauerkraut, drained
3 medium Yukon gold potatoes, peeled and diced into ½” pieces (about 4 cups)
1 tablespoon Worcestershire sauce
1 teaspoon pickling spices
¼ teaspoon caraway seeds
2 bay leaves
½ cup heavy cream
Kosher salt to taste, only as needed
½ teaspoon freshly ground black pepper, adjust to taste
2 cups cooked corned beef, chopped into bite-size pieces
1 cup Swiss cheese, shredded
Toasted rye bread for serving (optional)

Instructions

Step 1: Melt the butter in a large pot over medium heat. Add the diced onions and sauté until tender, about 5 minutes.
Step 2: Add the minced garlic and red pepper flakes, sautéing for another minute to release their flavors.
Step 3: Sprinkle the onions with flour and stir well to coat. Continue stirring as the flour cooks with the onions for about 3 minutes, which helps thicken the soup.
Step 4: Pour in the chicken broth, stirring to scrape up any browned bits from the bottom of the pot for extra flavor.
Step 5: Add the diced potatoes, drained sauerkraut, Worcestershire sauce, pickling spices, caraway seeds, and bay leaves to the pot.
Step 6: Bring the soup to a boil, then reduce the heat and simmer for 12–15 minutes, until the potatoes are tender.
Step 7: Remove the pot from heat. Take out the bay leaves and any large pieces from the pickling spices.
Step 8: Stir in the heavy cream, then add the chopped corned beef. Taste the soup and season with salt only if needed, and adjust pepper to taste.
Step 9: Ladle the soup into bowls, sprinkle with shredded Swiss cheese, and serve with toasted rye bread if desired. Enjoy!

Tips & Variations

For a vegetarian version, omit the corned beef and use vegetable broth instead of chicken broth.
Pickling spices come in many variations; if unavailable, use a mix of mustard seeds, coriander, and bay leaves for a similar flavor.
Rye bread is traditional, but crusty sourdough or pumpernickel also work beautifully for dipping.
To make the soup creamier, blend a portion of the soup before adding the cream and corned beef.

Storage

Store leftover Reuben Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from curdling. The cheese topping is best added fresh when serving. You can also freeze the soup without cream and corned beef; add those fresh when reheating for best texture.

How to Serve

The image shows a close-up of a creamy soup in a pot, filled with visible chunks of light yellow potatoes, shredded reddish-brown meat, and finely chopped onions mixed in a thick, pale off-white cream base. A large silver ladle scoops up some of the soup, highlighting the layers of potatoes, meat, and creamy liquid. The pot is sitting on a wooden surface with a black and white striped cloth nearby, and the background is changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Reuben Soup ahead of time?

Yes, you can prepare the soup base and refrigerate it without the cream and corned beef. Add those ingredients fresh when reheating to maintain the best flavor and texture.

What can I substitute for sauerkraut?

If you don’t have sauerkraut, you can use finely chopped fermented cabbage or even finely chopped dill pickles for a tangy punch, though sauerkraut provides the most authentic flavor.