This soup takes all of the Reuben flavors we love and combines them in a steaming hot bowl of soup, perfect for chilly nights.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Main Course
Cuisine: American
Servings: 6servings
Calories: 287kcal
Ingredients
2tablespoonsbutter
1medium size oniondiced into ½" pieces
2large cloves garlicminced
½teaspoonred pepper flakes
¼cupall-purpose flour
40ounceschicken brothabout 5 cups
1cupsauerkrautdrained
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.