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!
There’s just something about the flavors of a Reuben that I love. Soup is one of my favorite things to eat because it’s so comforting and reheats so well.
This is everything you love about a Reuben sandwich, but in soup form. By utilizing the convenience of deli corned beef, this soup is on the table in just 30 minutes!
Serve with toasted rye bread (or rye croutons) and a salad for a complete meal.
More Corned Beef Recipes You’ll LovePrint
A hearty and comforting soup full of corned beef and sauerkraut.
- 1 tablespoon unsalted butter
- 2 cups chopped yellow onion
- 2 teaspoons minced fresh 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
- 1/4 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 1/2 cup of the shredded Swiss cheese. Stir well to combine and cook for an additional 2 to 3 minutes, or until cheese is melted.
- Top with remaining Swiss cheese and serve with toasted rye bread or rye croutons.
- Category: Soup
- Method: Boil
- Cuisine: Irish
Keywords: creamy reuben soup