Hearty Reuben Soup

Cozy up with a bowl of Hearty Reuben Soup, a comforting twist on the classic deli sandwich that’s bursting with bold flavors and creamy texture! This rich soup combines tender chunks of corned beef, tangy sauerkraut, and melty Swiss cheese, all simmered in a velvety base enhanced with a dash of Thousand Island dressing for that authentic Reuben taste. Diced potatoes add substance, while optional caraway seeds and toasted rye bread cubes lend the signature flavors of rye bread. Perfectly satisfying and ready in under an hour, this one-pot wonder is ideal for busy weeknights or as a crowd-pleasing starter. Serve it hot with a sprinkle of fresh parsley for a dish that’s as visually appealing as it is delicious. Make this your go-to recipe for hearty soups and warm, nostalgic flavors!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 3 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 3 tablespoons all-purpose flour
• 5 cups chicken broth
• 2 medium potatoes, diced into 1/2-inch cubes
• 1 cup corned beef, chopped
• 1 cup sauerkraut, drained
• 1 cup heavy cream
• 1.5 cups Swiss cheese, shredded
• 0.5 cup Thousand Island dressing
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon caraway seeds (optional, for authentic Reuben flavor)
• 1 cup rye bread, cubed and toasted (optional, for garnish)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

In a large pot or Dutch oven, melt the butter over medium heat.

Step 2

Add the diced onions and sauté for 4-5 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Sprinkle the flour over the onion mixture and cook for 1-2 minutes, stirring constantly to form a roux.

Step 5

Gradually whisk in the chicken broth, ensuring there are no lumps.

Step 6

Add the diced potatoes and bring the mixture to a boil. Reduce the heat to a simmer and cook for 10-15 minutes, or until the potatoes are tender.

Step 7

Stir in the chopped corned beef, sauerkraut, heavy cream, Swiss cheese, and Thousand Island dressing. Mix until the cheese is melted and the soup is creamy.

Step 8

Season with salt, black pepper, and caraway seeds (if using). Taste and adjust the seasoning as needed.

Step 9

Allow the soup to simmer on low heat for 5 minutes, stirring occasionally.

Step 10

Serve hot, garnished with toasted rye bread cubes and freshly chopped parsley, if desired.

Nutrition Facts

Serving size	2977.6 grams (2977.6g)

Amount per serving	% Daily Value*
Calories	3588

Total Fat 237.50g	304%
Saturated Fat 117.70g	589%
Polyunsaturated Fat 3.30g
Cholesterol 663mg	221%
Sodium 10112mg	440%
Total Carbohydrate 230.90g	84%
Dietary Fiber 28.20g	101%
Total Sugars 40.90g
Protein 138.50g	277%

Vitamin D 36IU	180%
Calcium 1914mg	147%
Iron 20mg	111%
Potassium 4306mg	92%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.1%

Protein: 15.3%

Carbs: 25.5%