Creamy Reuben Soup
Creamy Reuben Soup combines all the flavors of the classic Reuben sandwich into a comforting, hearty soup, perfect for cold days or using up leftover corned beef.
Ingredients
Base Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
Main Ingredients
- 1/2 pound corned beef, chopped
- 1 cup sauerkraut, drained
- 1 cup shredded Swiss cheese
- 1/4 cup Russian or Thousand Island dressing
- to taste Salt and pepper
Garnishes
- Rye bread croutons for garnish
- Chopped parsley for garnish
Instructions
Preparation
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
- Stir in the flour to form a roux, cooking for an additional 2 minutes.
- Gradually whisk in the chicken broth, ensuring there are no lumps, and bring the mixture to a simmer.
- Reduce the heat to low and stir in the heavy cream, mixing well.
- Add the chopped corned beef and drained sauerkraut to the pot, stirring until well combined.
- Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese is melted and the soup is creamy.
- Season with salt and black pepper to taste, adjusting as needed.
- Simmer the soup for another 10 minutes, allowing the flavors to meld together.
Serving
- Serve hot, garnished with rye bread croutons and chopped parsley.
Notes
For a thicker soup, allow it to simmer a bit longer after adding the cream. For a lighter version, replace heavy cream with half-and-half or milk. Feel free to add more vegetables like carrots or celery for extra flavor and nutrition. Using freshly shredded cheese will melt better than pre-shredded cheese.