This creamy Reuben soup has everything you love about the iconic sandwich, from the corned beef and tangy sauerkraut to the melty cheese on top. It's thick, hearty and ready in under an hour.
If you like super hearty soups like this, try my pizza soup or Cajun potato soup next!
A well-made Reuben sandwich is one of life's greatest joys. But what if I told you you could have all those delicious flavors in soup form?
This creamy Reuben soup gathers everything that makes the Reuben one of the best sandwiches on Earth all in one cozy bowl.
It's honestly one of the best soups I've ever tasted. It's rich and unapologetically comforting, something to look forward to at the end of a busy day.
I typically make it with deli corned beef, so I don't have to wait until the week after St. Patrick's Day to make it, but it works just as well with leftovers.
Why you'll love this Reuben soup
- It tastes exactly like a Reuben sandwich; it's really uncanny!
- The creamy broth is so flavorful you're bound to reach for that second bowl.
- It uses deli corned beef, so you can make it any month of the year.
What you'll need
Bacon lardons - This makes a very subtle smoky base for the soup and they're perfect as a topping.
Olive oil + butter - We're using both to prevent the butter from burning while sautéing the vegetables.
Onion, carrot and celery - The perfect trio for any soup; I like to dice them small so they don't stand out too much.
Garlic - A minimum of four cloves is a must here.
All-purpose flour - To make this more of a Reuben chowder soup; it's really better when it's thick.
Chicken broth - Go low-sodium here because you already have lots of salty stuff.
Milk + heavy cream - The mix that makes the soup extra luxurious while preventing it from being too heavy.
Dijon mustard + Worcestershire sauce - This is what takes us into proper reuben territory!
Potatoes - I like Yukon Golds here because they hold their shape, but if you're not bothered by potatoes that break down, you can use russets too.
PromotedDon't miss out on today's trending deals!
Join thousands of users enjoying exclusive benefits right now.
Sauerkraut - A must for any reuben-flavored dish; drain it but don't rinse.
Corned beef - Deli-sliced or home-cooked both work great here.
Gruyère cheese - Most Reuben soups out there use Swiss cheese, but I like Gruyère better because it doesn't go stringy in the broth. You can use a mix if you like.
Pro tip
Drain the sauerkraut well, but don't rinse it. You want that brine in the soup for that specific Reuben taste.
How to make Reuben soup
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Cook the bacon lardons in a large pot or Dutch oven over medium heat until crispy. Remove and set aside.
Add the olive oil and butter to the same pot and sauté the onion, carrot and celery until softened. Stir in the garlic and cook for another minute.
Sprinkle in the flour and cook for 1 minute, stirring often. Gradually pour in the chicken broth, then add the milk and heavy cream.
Stir in the Dijon mustard, Worcestershire sauce and bay leaves, then add the potatoes. Bring to a gentle simmer and cook until the potatoes are fork-tender.
Add the thyme and red chili flakes, then stir in the sauerkraut and corned beef and warm through for 2-3 minutes.
Remove the pot from the heat. Add the Gruyère cheese and stir well until completely melted.
Substitutions and variations
- Swiss cheese is traditional for a Reuben, so you can use that instead of Gruyere.
- Reubens are typically on rye bread, so if you want that particular taste, stir in half a teaspoon of caraway seeds with the thyme.
- For a chunkier Reuben soup with cabbage, stir a couple of handfuls of shredded green cabbage in with the potatoes.
Helpful tips
- It's best to use low-sodium broth in this soup. You already have several salty ingredients.
- Take the pot off the heat before you add the cheese because that's what stops it from going grainy.
- Grate the cheese yourself if you can to prevent the broth from turning grainy.
What to serve with Reuben soup
- Toasted rye bread with butter
- Garlic bread
- A wedge of my easy cheesy cornbread
Leftovers and storage
- Leftovers will keep well in the fridge for up to 3 days in an airtight container.
- Reheat gently on the stovetop over low heat, loosening it with a splash of broth or milk.
- I wouldn't freeze this one because the potatoes would turn grainy and the cream would split.
More soup recipes you'll love
If you've tried this creamy Reuben soup recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
And if you're looking for more delicious inspiration, follow me on Instagram, Facebook and Pinterest!
Creamy Reuben Soup
Ingredients
- 4 oz bacon lardons
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion diced
- 1 medium carrot diced
- 2-3 celery stalks diced
- 4 garlic cloves minced
- 4 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 pound potatoes peeled and cut into 1-inch cubes
- 1 tablespoon fresh thyme finely chopped
- ¼ teaspoon red chili flakes
- 1 cup sauerkraut
- 1 cup corned beef sliced
- 1 cup Gruyere cheese grated
- Salt and freshly ground black pepper to taste
- A drizzle of Thousand Island dressing to serve, optional
Instructions
- Cook the bacon lardons in a large pot or Dutch oven over medium heat until crispy. Remove from the pot with a slotted spoon and set aside.4 oz bacon lardons
- Add the olive oil and butter to the same pot and sauté the onion, carrot and celery for 7-8 minutes until softened. Stir in the garlic and cook for another minute.2 tablespoons olive oil2 tablespoons butter1 medium onion1 medium carrot2-3 celery stalks4 garlic cloves
- Sprinkle in the flour and cook for 1 minute, stirring often. Gradually pour in the chicken broth, then add the milk and heavy cream.4 tablespoons all-purpose flour4 cups chicken broth1 cup milk1 cup heavy cream
- Stir in the Dijon mustard, Worcestershire sauce and bay leaves, then add the potatoes. Bring to a gentle simmer and cook for about 15 minutes until the potatoes are fork-tender.1 teaspoon Dijon mustard1 tablespoon Worcestershire sauce2 bay leaves1 pound potatoes
- Remove the bay leaves. Add the thyme and red chili flakes, them stir in the sauerkraut and corned beef and warm through for 2-3 minutes.1 tablespoon fresh thyme¼ teaspoon red chili flakes1 cup sauerkraut1 cup corned beef
- Remove the pot from the heat. Add the Gruyere cheese and stir well until completely melted.1 cup Gruyere cheese
- Season with salt and freshly ground black pepper. Serve topped with the crispy bacon and a splash of Thousand Island dressing if you like.Salt and freshly ground black pepper to tasteA drizzle of Thousand Island dressing
Video
Notes
- Make sure you drain the sauerkraut well but don't rinse it. You want that brine in the soup for that specific Reuben taste.
- It's best to use low-sodium broth in this soup. You already have several salty ingredients.
- Take the pot off heat before you add the cheese because that's what stops it from going grainy.
Leave a Reply