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Reuben Soup

Reuben Soup

Reuben Soup

Reuben Soup


3 tablespoons butter

1 onion, diced

2 cloves garlic, chopped

1/2 teaspoon red pepper flakes, or to taste

1/4 cup flour

4 cups chicken broth or chicken stock

1 cup cooked corned beef, shredded or cut into bite sized pieces

1 cup sauerkraut, drained

2 medium Yukon Gold potatoes, peeled and cut into bite sized pieces

1 tablespoon Worcestershire sauce

1 teaspoon pickling spices

1/4 teaspoon caraway seeds

2 bay leaves

1/2 cup heavy cream

4 slices dark rye, lightly toasted

2 cups swiss cheese, shredded


Melt the butter in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.

Add the garlic and red pepper flakes and saute until fragrant, about 1 minute.

Mix in the flour and cook for 2-3 minutes.

Add the broth, deglaze the pan, add the corned beef, sauerkraut, potatoes, Worcestershire sauce, pickling spices, caraway seeds and bay leaves, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.

Add the cream, season with salt and pepper and remove the bay leaves.

Divide between 4 oven-safe bowls, top with the rye and swiss and broil until the cheese melts, about 1-3 minutes.

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