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Overhead view of a white bowl of soup with corned beef, sauerkraut shredded Swiss cheese.

Creamy Reuben Soup

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings


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


  1. 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.
  2. Add garlic and cook until fragrant, about 1 minute, stirring frequently.
  3. 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.
  4. 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.
  5. Top with remaining Swiss cheese and serve with toasted rye bread or rye croutons.
  • Category: Soup
  • Method: Boil
  • Cuisine: Irish

Keywords: creamy reuben soup