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Creamy Reuben Soup

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A comforting soup that captures the classic flavors of a Reuben sandwich in a rich and creamy broth.

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
  • 1/2 pound corned beef, chopped
  • 1 cup sauerkraut, drained
  • 1 cup shredded Swiss cheese
  • 1/4 cup Russian or Thousand Island dressing
  • Salt and pepper to taste
  • Rye bread croutons for garnish
  • Chopped parsley for garnish

Instructions

  1. Melt the butter in a large pot over medium heat.
  2. Add the chopped onion and minced garlic, cooking until translucent, about 5 minutes.
  3. Stir in the flour to form a roux, cooking for an additional 2 minutes.
  4. Gradually whisk in the chicken broth, ensuring no lumps, and bring to a simmer.
  5. Reduce the heat to low and stir in the heavy cream.
  6. Add chopped corned beef and drained sauerkraut, stirring until well combined.
  7. Mix in shredded Swiss cheese and Russian dressing, stirring until the cheese is melted and the soup is creamy.
  8. Season with salt and pepper to taste.
  9. Simmer for another 10 minutes to meld flavors.
  10. Serve hot, garnished with rye bread croutons and chopped parsley.

Notes

For a creamier soup, consider using half-and-half instead of heavy cream. Adjust sauerkraut to taste for desired tanginess.

Find it online: https://junorecipes.com/creamy-reuben-soup/