Reuben Soup

Name: Reuben Soup
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

@poggiolieats shows how to make a creamy and hearty Reuben soup, packed with corned beef, sauerkraut, and potatoes. It's a comforting twist on the classic sandwich, finished with all the signature toppings.

🌍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

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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.