This soup takes all your favorite Reuben flavors and combines them into a steaming bowl of soup, perfect for those chilly nights.
Reuben soup
Many years ago I came across a recipe for Reuben soup with closet cooking. I told her husband then, but she wouldn’t let me forget.
His all-time favorite sandwich is the classic Reuben. Corned beef, sauerkraut and plenty of melting Swiss cheese on rye bread.
A winter soup idea that offers everything we love in a Reuben sandwich? Don’t miss the rye bread that accompanies the soup. A perfect finish.
creamy reuben soup
The first time I made this soup, my husband and I really enjoyed it and my kids were less than impressed. This soup disappears quickly every time I make it.
Luckily, most of my boys grew to love Reuben sandwiches, which made this recipe a huge favorite for most of my family.
This soup has been on the regular winter menu rotation for over a decade.
Did you know that corned beef is available year-round at most stores? I didn’t until I decided to check out the deli when I wanted to make this soup.
I’ve salted myself in the past, but this time I was happy to pick up a ready-to-cook package and throw it in the crockpot. We have a great breakfast skillet in our near future too!
Reuben soup ingredients
Don’t let the length of this ingredient list intimidate you. This recipe is super easy to make and all these ingredients? They make for an incredible combination of flavors in a hearty broth.
- butter
- onion
- garlic
- red pepper flakes
- flour
- chicken soup
- Sauerkraut
- potato
- Worcestershire sauce
- pickled spices
- caraway seeds
- bay leaves
- heavy cream
- kosher salt
- freshly ground black pepper
- corned beef
- swiss cheese
Reuben soup recipe
Melt the butter in a large saucepan over medium heat. Add onions and sauté until softened, about 5 minutes.
Add the garlic and red pepper and sauté for an additional minute. Sprinkle the onions with flour and stir-fry until the onions are coated with the flour, about 3 minutes.
Add broth and stir, scraping up bits from bottom of pan. Add potatoes, sauerkraut, Worcestershire sauce, pickle spices, caraway seeds, and bay leaves.
Bring to a boil, then reduce heat and simmer until potatoes are tender, about 12-15 minutes. Remove from heat and remove bay leaves and large pieces from pickle spices.
Stir in cream. Add corned beef. Taste and add salt (if needed) and pepper as needed. Place in a bowl and sprinkle with cheese. Serve with rye bread if desired.
I make extra corned beef every year so I can enjoy the leftovers for a day or two more.
I have last two slices From this freshly baked honey mustard corned beef I hid with a last colcannon for my lunch tomorrow. I look forward to it!
Crispy hot potatoes and cabbage are combined with tender, salty corned beef to create the corned beef and cabbage hash of your dreams.
Tender, salty corned beef, bite-sized potatoes, and shredded green cabbage combine in a delicious stew for a dinner sure to please the whole family.
{First published 12/6/13 – recipe notes and photos updated 2/8/23}
