This creamy Reuben soup brings together tasty ingredients like tender corned beef, crunchy sauerkraut, and melted cheese all blended in a rich, smooth broth. It’s like a warm hug in a bowl!
Trust me, it’s perfect for chilly nights when you want something cozy. I love pairing it with crusty bread for dipping. Who can say no to that cheesy goodness? Yum! 🥪
Ingredients & Substitutions
Bacon: I love starting with crispy bacon for that smoky flavor. If you’re looking for a healthier option, turkey bacon or even a vegetarian bacon substitute can work too.
Corned Beef: For convenience, I usually use pre-cooked corned beef. If you’re looking for a lighter choice, try using diced turkey or chicken instead.
Swiss Cheese: Shredded Swiss cheese adds creaminess and flavor. If you can’t find Swiss, try Gruyère or even a mild cheddar for a different twist.
Heavy Cream: To lighten things up, consider using half-and-half or a non-dairy cream option. It will still give you a nice texture without being too heavy.
Sauerkraut: If you’re not a fan of sauerkraut, you could use chopped pickles for tangy flavor instead. Just make sure to drain them well to avoid extra liquids.
How Do I Make a Smooth and Creamy Soup?
Getting that perfect creamy texture is key to a great Reuben soup. Here’s how to do it:
- Start by cooking the roux with flour and butter. This will help thicken your soup and give it a nice body.
- When adding chicken broth, do it slowly while whisking to prevent lumps. This ensures a smooth base!
- After cooking the potatoes, stir in the heavy cream slowly and allow it to blend with the soup without boiling. This keeps the cream from curdling and helps maintain a silky texture.
Remember, patience is key when melting the cheese. Stir gently to avoid clumping, and let it melt completely for that desirable creaminess.
How to Make Creamy Reuben Soup
Ingredients You’ll Need:
- 6 slices bacon, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 cups peeled and diced potatoes
- 1 cup drained sauerkraut, chopped
- 1 ½ cups cooked corned beef, diced
- 4 cups chicken broth
- 2 cups shredded Swiss cheese
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds (optional)
- Salt and freshly ground black pepper to taste
- Chopped fresh chives, for garnish
How Much Time Will You Need?
This delicious Creamy Reuben Soup takes about 15 minutes for prep and around 30 minutes for cooking. So, you’re looking at about 45 minutes total from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon using a slotted spoon and set it aside, leaving the rendered fat in the pot. This will add great flavor!
2. Sauté the Onions and Garlic:
Add the butter into the pot with the bacon fat. Once it’s melted, toss in the chopped onion and sauté until it turns translucent, about 5 minutes. Then, stir in the minced garlic and cook for another minute. Your kitchen will smell wonderful!
3. Make the Roux:
Sprinkle the flour over the onions and garlic. Stir continuously for about 2 minutes to create a roux, which will help thicken your soup.
4. Add the Broth and Potatoes:
Slowly whisk in the chicken broth to avoid any lumps. Once it’s well blended, add the diced potatoes and bring the mixture to a boil. After boiling, reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
5. Mix the Cream:
While the potatoes are cooking, in a small bowl, mix together the heavy cream and Dijon mustard. This will add a lovely tanginess to your soup!
6. Add Remaining Ingredients:
Once the potatoes are soft, add the drained sauerkraut, diced corned beef, and caraway seeds (if you’re using them). Let it all simmer for another 5 minutes to heat through.
7. Stir in Cheese:
Now, gently stir in your cream and mustard mixture along with the shredded Swiss cheese. Mix well until the cheese is melted and the soup is creamy. Avoid boiling after adding the cheese so it stays smooth and delicious.
8. Season and Serve:
Finally, taste your soup and season it with salt and freshly ground black pepper as needed. Serve it hot, garnished with the crispy bacon bits and chopped fresh chives for a lovely touch. Enjoy it alongside some rye or pumpernickel bread for a full Reuben experience!
This rich and comforting soup perfectly blends the classic flavors of a Reuben sandwich into one delicious bowl. Perfect for those colder days!
Can I Use Different Types of Meat?
Absolutely! If you prefer a lighter option, you can substitute the corned beef with diced turkey or chicken. For a vegetarian version, try using a plant-based meat alternative.
What Can I Use Instead of Heavy Cream?
If you’re looking to lighten the soup, you can substitute heavy cream with half-and-half or even a non-dairy cream like coconut cream or oat milk. Just be aware that the flavor and texture might change slightly.
How Do I Store Leftover Soup?
Any leftover soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or microwave, stirring occasionally to heat evenly.
Can I Make This Soup Ahead of Time?
Yes! You can definitely prepare this soup ahead of time. Just make it, cool it down, and refrigerate. When you’re ready to eat, reheat gently on the stove and add the cheese just before serving to keep it creamy.
