This Loaded Reuben Potato Soup transforms the classic Reuben sandwich into a creamy, cheesy, and hearty soup loaded with corned beef, sauerkraut, bacon, and a rich Swiss-Gruyère cheese blend. It's the ultimate comfort food featuring bold deli flavors in every spoonful.
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In a large pot or Dutch oven, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
Add butter and olive oil to the bacon grease. Sauté the diced onion, celery, shredded carrots, and minced garlic until softened.
Add the diced potatoes to the pot, then sprinkle in the all-purpose flour. Stir and cook for another minute or two to cook out the raw flour taste.
Slowly stir in the chicken broth, heavy cream, milk, Dijon mustard, and Worcestershire sauce.
Bring the soup to a gentle simmer and cook for 15-20 minutes, or until the potatoes are tender and the soup has thickened.
Once potatoes are tender, use a potato masher to gently mash some of the potatoes in the pot to make the soup creamier.
Stir in the drained sauerkraut and cooked corned beef.
Season with thyme, paprika, red pepper flakes, salt, and pepper. Let everything simmer together for a few minutes.
Lower the heat and stir in the shredded Swiss and Gruyère cheese until fully melted and incorporated.
Add most of the cooked bacon back into the soup, reserving some for topping.
Serve hot, topped with the reserved bacon bits, a drizzle of Thousand Island dressing, and chopped green onions if desired.
Store in an airtight container for up to 3 days. Reheat gently on low heat on the stovetop, stirring occasionally and adding a splash of milk if the consistency becomes too thick.
large pot or Dutch oven · potato masher · slotted spoon
Yes, canned or deli counter corned beef works perfectly. Chop it into bite-sized pieces and stir it in during step 7.
Lower the heat before adding cheese in step 9 and stir constantly until fully melted. This prevents the cream from separating.
Yes, make it through step 9 and store in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk if needed. Add bacon, dressing, and green onion garnish when serving.
Use 1.5 cups Swiss cheese and 1 cup Gruyère, or substitute with all Swiss or all smoked Gouda for a different flavor profile.
Simmer for 15-20 minutes until the potatoes are fork-tender and the soup has thickened naturally from the flour roux.
