So hearty, comforting and full of corned beef and sauerkraut… if you enjoy Reuben sandwiches as much as I do, you’re going to LOVE this Creamy Reuben Soup!
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There’s just something about the flavors of a Reuben that I loooovvveee. Soup is one of my favorite things to eat because it’s so comforting and reheats so well.
Speaking of comforting, I so much enjoyed this soup the other day after finding out I’ve gotta take Baby to a ophthalmologist specialist for her recurring eye ulcers.
I took this pic recently when she was having a good day with her eye. I’m so ready for her to get some relief! We’re going to be traveling 2 hours (one-way) to the eye specialist so you’ll probably be seeing a lot more slow cooker recipes on the blog soon.
Serve with toasted rye bread (or rye croutons). Be sure to check out my easy recipe for Reuben Dip, too… enjoy!
- 1 tablespoon unsalted butter
- 2 cups chopped yellow onion (about one medium onion)
- 2 teaspoons freshly minced garlic
- 1 pound deli corned beef slices, sliced into about 1-inch pieces
- 1-1/2 tablespoons all-purpose flour
- 5 cups chicken broth
- 1 (14.5-ounce) can sauerkraut, very well drained
- ¼ cup sour cream
- 2 tablespoons snipped fresh chives
- 1 cup shredded Swiss cheese, divided
- Melt butter over medium-high heat in a dutch oven or soup pot. Add onions and cook for 5 minutes, or until soft and translucent, stirring frequently.
- Add garlic and cook until fragrant, about 1 minute, stirring frequently.
- Stir in flour. Add the chicken broth, corned beef and sauerkraut and bring to a boil. Reduce heat to maintain a gentle simmer. Cover and simmer for 15 minutes.
- Add sour cream, chives and ½ cup of the shredded Swiss cheese. Stir well to combine and cook for an additional 2-3 minutes, or until cheese is melted.
- Top with remaining Swiss cheese and serve with toasted rye bread or rye croutons.