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Reuben Soup Recipe

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★★★★★

5 from 105 reviews

A comforting and hearty Reuben Soup that combines the classic flavors of a Reuben sandwich into a warming, creamy soup. Featuring tender corned beef, tangy sauerkraut, Swiss cheese, and robust spices, this soup is perfect for a cozy meal served with toasted rye bread.

Ingredients

Scale

Sauté Base

  • 2 tablespoons butter
  • 1 medium size onion, diced into ½” pieces
  • 2 large cloves garlic, minced
  • ½ teaspoon red pepper flakes

Soup Ingredients

  • 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

Finishing Ingredients

  • 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

  1. Prepare the base: Melt the butter in a large pot over medium heat. Add the diced onions and sauté until tender and translucent, about 5 minutes, stirring occasionally to avoid burning.
  2. Add garlic and spices: Stir in the minced garlic and red pepper flakes, cooking for an additional minute until fragrant and combined well with the onions.
  3. Incorporate flour: Sprinkle the all-purpose flour over the onion mixture and stir to coat. Continue stirring for about 3 minutes to cook the flour and develop a roux, which will help thicken the soup.
  4. Add liquids and main ingredients: Gradually pour in the chicken broth while stirring, scraping up any browned bits from the bottom of the pan to add flavor. Then add the diced potatoes, sauerkraut, Worcestershire sauce, pickling spices, caraway seeds, and bay leaves to the pot.
  5. Simmer until tender: Bring the soup to a boil, then reduce the heat to a simmer. Let cook gently for 12-15 minutes, or until the potatoes are tender when pierced with a fork.
  6. Remove aromatics: Take the pot off the heat, remove the bay leaves and any large pieces from the pickling spices to avoid bitterness in the final soup.
  7. Finish with cream and corned beef: Stir in the heavy cream to add richness. Add the chopped corned beef and mix well to incorporate evenly throughout the soup.
  8. Season and serve: Taste the soup and add kosher salt if necessary, along with freshly ground black pepper to your liking. Ladle into bowls, top with shredded Swiss cheese, and serve with toasted rye bread for a delightful finishing touch. Enjoy your warm, flavorful Reuben Soup!

Notes

  • Adjust the red pepper flakes to control the heat level according to your preference.
  • Using Yukon gold potatoes ensures the potatoes hold their shape while giving a creamy texture.
  • Drain the sauerkraut well to avoid excess liquid in the soup.
  • Pickling spices can be found pre-mixed or customized with mustard seeds, coriander, and peppercorns.
  • Serving with toasted rye bread enhances the classic Reuben experience but is optional.
  • For a lighter version, substitute heavy cream with half-and-half or milk, though this may reduce richness.

Keywords: Reuben Soup, Corned Beef Soup, Sauerkraut Soup, Creamy Potato Soup, Classic American Soup

Find it online: https://freshrecipehub.com/reuben-soup-recipe/