Creamy Reuben Soup is a hearty and comforting soup with all of the flavors of a reuben sandwich but served soup style. Topped with dark rye croutons and shredded swiss cheese, so incredible!
Course Soup
Cuisine American
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 8
Author Rob
Ingredients
1tbspunsalted butter
1medium yellow onion (2 cups)
2tspminced garlic
1 -1 ½ lbcorn beef slices (chopped)
1 ½tbspflour
5cupschicken broth
114.5 oz. sauerkraut (drained well)
¼cupsour cream
2tbspchives, cut
1cupswiss cheese (shredded/divided)
Instructions
1. Using a dutch oven or a soup pot add the butter and melt it on medium-high heat.2. Add the onions, cook until soft and translucent (about 5 minutes) Stir frequently.3. Add in the garlic, cooking for about 1 minute (or until fragrant). Stir often.4. Increase temp to bring to a boil.5. Add the flour, stirring often. Pour in the chicken broth.6. Stir in the corned beef and sauerkraut.7. Once it has boiled begin to reduce heat to a simmer.8. Cover/ shimmer for 15 minutes.9. Add the sour cream, chives and 1/2 of the shredded Swiss cheese. (1/2 of the 1 cup of cheese.) Stir well.10. Cook for another 2-3 minutes for the cheese to melt.11. Garnish with more Swiss cheese. Garnish with a rye bread croutons.