Almost a year ago, I ran across a recipe for Reuben Soup over at Closet Cooking. I mentioned it to my husband at the time and he did not let me forget it. His all-time favorite sandwich is the classic reuben; rye bread piled high with corned beef, sauerkraut and melting Swiss cheese.
This soup takes all of those Reuben flavors and combines them in a steaming hot bowl of soup, perfect for these chilly nights.
This week, in the midst of Christmas preparations, I couldn’t wait any longer to try it. Did you know you can buy corned beef in most stores year round? I didn’t!
I’ve brined my own in the past, but this time, I was happy to just pick up a ready-to-cook package and toss it in the crock-pot. Now that I’ve remembered how much I like corned beef, there is an awesome breakfast skillet in our near future as well!
My husband and I really enjoyed this soup. My kids were less than impressed, but that didn’t really surprise me. How many kids do you know who order reuben sandwiches? Their picky palates will just mean more leftovers for us!
This soup has earned a place in the regular menu rotation this winter.
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Reuben Soup
4.50 from 6 votes
This soup takes all of the Reuben flavors we love and combines them in a steaming hot bowl of soup, perfect for chilly nights.
3medium Yukon gold potatoespeeled and diced into ½" pieces, about 4 cups
1tablespoonWorcestershire sauce
1teaspoonpickling spices
¼teaspooncaraway seeds
2bay leaves
½cupheavy cream
kosher saltto taste, ONLY as needed
½teaspoonfreshly ground black pepperadjust to taste
2cupscooked corned beefchopped into bite-size pieces
1cupSwiss cheeseshredded
toasted rye breadfor serving OPTIONAL
Instructions
Melt the butter in a large pot over medium heat. Add the onions and saute until tender, about 5 minutes.
Add the garlic and red pepper and saute an additional minute. Sprinkle the onions with flour, stir to coat, and continue stirring while the flour cooks with the onion for about 3 minutes.
Add the broth and stir to scrape up any bits off the bottom of the pan. Add the potatoes, sauerkraut, Worcestershire sauce, pickling spices, caraway seeds and bay leaves.
Bring to a boil and then reduce to a simmer for about 12-15 minutes, just until the potatoes are tender. Remove from the heat and remove the bay leaves and any large pieces from the pickling spices.
Stir in the cream. Add the corned beef. Taste and add salt (only if needed) and pepper as needed. Scoop into bowls and top with cheese. Serve with rye bread, if desired. Enjoy!
Notes
Adjust the salt depending on whether the broth is homemade or store-bought. Taste the soup before adding any salt.
Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.
Su says
Sooo looking forward to doing these recipes thank you 😋
Mary Younkin says
I hope you love the soup, Su.