Reuben Soup

Name: Reuben Soup with Corned Beef and Sauerkraut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp butter; 1 large onion, diced; 3 stalks celery, diced; 2 medium carrots, diced; 3 medium Yukon Gold potatoes, diced; salt, to taste; freshly ground black pepper, to taste; 32 oz chicken broth; 1 cup heavy cream; 1 tsp Worcestershire sauce; 1 cup sauerkraut, drained; 1 lb corned beef, cooked and shredded, divided; 1.5 cups shredded Swiss cheese, divided; 6 slices bacon, cooked and crumbled; 1/4 cup sliced green onions, for garnish; 1/2 cup rye croutons, for garnish; 2 tbsp Thousand Island dressing, for garnish

Reuben soup transforms the iconic deli sandwich into a creamy, potato-based broth loaded with tender corned beef and tangy sauerkraut. The heavy cream finish and Worcestershire sauce deliver the signature deli flavors in spoon form.

🌍American 🏷️Reuben soup 🏷️Soup 🏷️Corned beef 🏷️Sauerkraut Swiss cheese

🏷️

🏷️Comfort food

-0:00

poggiolieatsonTikTok

Total

45 min

Servings

6

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok · by poggiolieats

-0:00

poggiolieatsonTikTok

Ingredients

2 tbsp butter
1 large onion, diced
3 stalks celery, diced
2 medium carrots, diced
3 medium Yukon Gold potatoes, diced
salt, to taste
freshly ground black pepper, to taste
32 oz chicken broth
1 cup heavy cream
1 tsp Worcestershire sauce
1 cup sauerkraut, drained
1 lb corned beef, cooked and shredded, divided
1.5 cups shredded Swiss cheese, divided
6 slices bacon, cooked and crumbled
1/4 cup sliced green onions, for garnishoptional
1/2 cup rye croutons, for garnishoptional
2 tbsp Thousand Island dressing, for garnishoptional

17 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large pot or Dutch oven, melt butter over medium-high heat.
2
Add the diced onion, celery, and carrots. Sauté until softened, about 5-7 minutes.
3
Add the diced potatoes, salt, and pepper. Stir to combine.
4
Pour in the chicken broth. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
5
Reduce the heat to low. Stir in the heavy cream and Worcestershire sauce.
6
Add the drained sauerkraut and most of the shredded corned beef, reserving some for garnish.
7
Gradually stir in most of the shredded Swiss cheese until it's melted and the soup is creamy. Reserve some for garnish.
8
Stir in the crumbled bacon.
9
Ladle the soup into bowls.
10
Garnish with the reserved corned beef, Swiss cheese, sliced green onions, rye croutons, and a drizzle of Thousand Island dressing.

Was this recipe helpful?

Tips & Notes

Pro tips

Dice potatoes uniformly (½-inch cubes) so they cook at the same rate and achieve tender texture without breaking down.
Add heavy cream off heat and stir gently to prevent curdling; reheat only until steaming, not boiling.
Toast rye bread cubes in butter before serving to add textural contrast and prevent sogginess.
Taste and adjust Worcestershire sauce at the end—it deepens the savory deli flavor but can overpower if overdone.

Substitutions

Heavy cream → sour cream or crème fraîche (add at the end; reduces richness slightly)
Yukon Gold potatoes → russet potatoes (slightly more starch, soup will thicken more)
Chicken broth → beef broth (stronger, more savory base)

Storage & make-ahead

Refrigerate in an airtight container up to 4 days; freeze the broth base (without cream) for up to 3 months. Reheat gently on stovetop and stir in fresh cream when serving.

Common Questions

Can you make Reuben soup without heavy cream?

Yes. Substitute with sour cream (stir in at the end off heat), Greek yogurt, or half-and-half for a lighter version, though creaminess will be reduced.

What cut of corned beef works best for this soup?

Use pre-cooked deli corned beef or leftover corned beef brisket, diced small. If starting fresh, simmer the brisket until tender first, then dice and add to the soup.