Description
A creamy, savory soup inspired by the classic Reuben sandwich. Loaded with corned beef, tangy sauerkraut, Swiss cheese, and a hint of Thousand Island dressing, this easy-to-make soup is perfect for cozy dinners or a hearty lunch. Serve with toasted rye bread for a true deli experience.
Ingredients
🛒 Ingredients (serves 4–6):
For the Soup:
2 tablespoons unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
2 cups chopped corned beef
1 ½ cups drained sauerkraut
4 cups beef or vegetable broth
2 medium potatoes, peeled and diced (optional for creaminess)
1 cup heavy cream or half-and-half
1 cup shredded Swiss cheese
½ teaspoon black pepper
Salt to taste
For Garnish/Flavor:
¼ cup Thousand Island dressing
Rye croutons or toasted rye bread
Chopped fresh parsley (optional)
Instructions
📝 Instructions:
Step 1: Sauté Aromatics
In a large pot, melt butter over medium heat. Add onions and cook until translucent, about 3–4 minutes. Stir in garlic and cook 1 more minute.
Step 2: Add Main Ingredients
Add chopped corned beef, sauerkraut, and diced potatoes (if using). Pour in the broth and bring to a simmer. Cook 15–20 minutes, until potatoes are tender and flavors meld.
Step 3: Make It Creamy
Reduce heat to low. Stir in heavy cream and Swiss cheese until melted and smooth. Season with salt and black pepper to taste.
Step 4: Serve & Garnish
Ladle soup into bowls. Drizzle with Thousand Island dressing and top with rye croutons or toasted rye bread. Sprinkle parsley if desired.
Notes
- Shortcut: Use pre-cooked corned beef or deli slices for a faster version.
- Extra Creamy: Blend a portion of the soup before adding cream for an ultra-smooth texture.
- Make Ahead: Soup tastes even better the next day as flavors develop.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Soup / Comfort Food
- Method: Stovetop / Simmered
- Cuisine: American / Deli Style