Description

This Creamy Reuben Soup is a warm and comforting twist on the classic Reuben sandwich, featuring tender corned beef, tangy sauerkraut, and melted Swiss cheese in a velvety broth. Perfect for chilly days, it’s a hearty dish that brings people together around the table.

Ingredients

Scale

1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
4 cups beef broth
1 cup sauerkraut, rinsed and drained
1 cup cooked corned beef, diced
1 cup diced potatoes
1 teaspoon caraway seeds
1 teaspoon dried thyme
1 cup heavy cream
Salt and pepper, to taste
1 cup shredded Swiss cheese
Fresh parsley, chopped (for garnish)

Instructions

In a large pot, warm 1 tablespoon of olive oil over medium heat. Wait until the oil glistens, indicating it's hot enough, which should take about 1-2 minutes.
Add 1 medium finely chopped onion and 2 minced garlic cloves to the pot. Sauté them for about 3-4 minutes until the onion turns translucent and fragrant, stirring occasionally to avoid browning.
Pour in 4 cups of beef broth, bringing it to a gentle simmer. You’ll see small bubbles forming on the surface, which takes about 3-5 minutes.
Stir in 1 cup of diced potatoes, 1 cup of rinsed and drained sauerkraut, 1 cup of diced cooked corned beef, 1 teaspoon of caraway seeds, and 1 teaspoon of dried thyme. Cook for 15-20 minutes, or until the potatoes are fork-tender, stirring occasionally to prevent sticking.
Once the potatoes are tender, lower the heat to a gentle setting. Slowly stir in 1 cup of heavy cream and 1 cup of shredded Swiss cheese. Mix continuously until the cheese is fully melted and the soup reaches a creamy consistency, which should take about 3-5 minutes.
Finally, taste the soup and adjust the seasoning with salt and pepper as needed. Serve the soup in bowls and garnish with freshly chopped parsley for a pop of color. Enjoy immediately while it's warm!

Prep Time: 10 mins
Cook Time: 30 mins
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 3 g
Sodium: 800 mg
Fat: 30 g
Saturated Fat: 15 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 20 g
Cholesterol: 80 mg

Keywords: Be careful not to overcook the potatoes; you want them tender but not mushy. For a richer flavor, try adding an extra half cup of shredded cheese. Serve this soup with a side of crusty bread or rye crackers for a delightful texture contrast.