Creamy Reuben Soup
Everything you love about a classic Reuben sandwich, but in a creamy and comforting soup!
Servings 6
Ingredients
- 2 tablespoons butter unsalted
- 1 cup chopped yellow onion
- 1 cup peeled and chopped carrots cut into ¼ inch pieces
- 1 tablespoon minced fresh garlic
- ¼ cup all-purpose flour
- 4 ½ cups chicken broth
- 1 pound deli sliced corned beef, chopped or leftover corned beef (chopped or shredded)
- 1 (14.5 ounce) can sauerkraut very well drained
- ½ teaspoon caraway seeds
- ½ cup Thousand Island dressing
- 1 large bay leaf
- 1 cup heavy cream
- 1 cup shredded Swiss cheese
Instructions
- Melt butter over medium high heat in a 6-quart Dutch oven or soup pot. Add onions and carrots. Cook for 5 minutes, stirring frequently.
- Add garlic and cook for 30 seconds, stirring frequently.
- Slowly add flour, while continuing to stir.
- Add chicken broth, corned beef, sauerkraut, caraway seeds, dressing and bay leaf. Stir to combine.
- Bring to a gentle boil, then reduce heat as necessary to maintain a simmer (medium low to low).
- Cover and simmer for 20 to 25 minutes, or until carrots are tender.
- Remove from heat and stir in heavy cream. Remove and discard bay leaf.
- Serve topped with shredded Swiss cheese.
Notes
- Half-and-half can be substituted for heavy cream, but won't be quite as creamy.
- Store in an airtight container in the fridge for up to 3 days.