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.
- 2 tablespoons butter
- 1 medium size onion diced into ½" pieces
- 2 large cloves garlic minced
- ½ teaspoon red pepper flakes
- ¼ cup all-purpose flour
- 40 ounces chicken broth about 5 cups
- 1 cup sauerkraut drained
- 3 medium Yukon gold potatoes peeled and diced into ½" pieces, about 4 cups
- 1 tablespoon Worcestershire sauce
- 1 teaspoon pickling spices
- ¼ teaspoon caraway seeds
- 2 bay leaves
- ½ cup heavy cream
- kosher salt to taste, ONLY as needed
- ½ teaspoon freshly ground black pepper adjust to taste
- 2 cups cooked corned beef chopped into bite-size pieces
- 1 cup Swiss cheese shredded
- toasted rye bread for serving OPTIONAL
- 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!