Creamy Reuben Soup is a comforting, rich bowl filled with the classic flavors of a Reuben sandwich, just in soup form! It’s packed with tender corned beef, tangy sauerkraut, creamy potatoes, and a hint of rye bread flavor, all swimming in a smooth, cheesy broth. The combination feels familiar, cozy, and perfect for cooler days when you want something warm and satisfying without the work of a sandwich.
I love making this soup when I want that Reuben taste but in a quicker, easier way. It’s like having all the good parts of the sandwich melted together in one creamy, hearty soup. The sauerkraut adds just the right zing, and the corned beef is tender and flavorful. Whenever I serve this, people are surprised at how quickly it disappears from the bowl—it’s just that good!
My favorite way to eat Creamy Reuben Soup is with a crunchy pickle on the side and some crusty rye bread to dunk right in. It makes the experience feel extra special, kind of like you’re getting the best of both worlds: soup and sandwich. Plus, it’s a great way to share the classic deli flavors with friends and family, especially when you want something a little different but still super comforting.
Key Ingredients & Substitutions
Corned Beef: This is the heart of the soup, giving it that true Reuben flavor. If you can’t find corned beef, try pastrami or even cooked roast beef for a twist.
Sauerkraut: Adds tang and texture. If you’re sensitive to acidity, rinse it lightly or use pickled cabbage as a milder choice.
Swiss Cheese: It melts smoothly and adds a nutty flavor. If Swiss isn’t available, Gruyère or mozzarella work well.
Potatoes: They help thicken the soup and add creaminess when cooked. Yukon Gold or Russets are my go-to choices.
Dijon Mustard or Prepared Horseradish: These bring a subtle kick. Use whichever you prefer or mix both for extra zing.
How Do You Make the Soup So Creamy Without It Separating?
Making a creamy soup that stays smooth can be tricky. Here’s how I do it:
- Start with a roux: cook flour with butter to thicken the soup evenly.
- Add broth slowly, whisking constantly to avoid lumps.
- Simmer potatoes until soft—they release starch and naturally thicken the soup.
- Stir in cream and cheese over low heat, gently melting the cheese without boiling.
- Avoid high heat once dairy is added to prevent curdling.
These steps keep the soup rich and smooth while blending all the classic Reuben flavors perfectly.
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for cooking the soup evenly and preventing burning.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Whisk – helps mix in flour and broth smoothly, avoiding lumps.
- Sharp knife and cutting board – for chopping corned beef, onions, and potatoes safely.
- Measuring cups and spoons – to keep ingredient amounts accurate for best flavor.
Flavor Variations & Add-Ins
- Swap corned beef for pastrami or cooked roast beef for a different deli twist.
- Use cheddar or provolone cheese instead of Swiss for a sharper or milder flavor.
- Add diced dill pickles or a splash of pickle juice to boost tanginess and crunch.
- Mix in sautéed mushrooms or chopped cabbage instead of sauerkraut for a milder taste.
How to Make Creamy Reuben Soup?
Ingredients You’ll Need:
Main Ingredients:
- 8 oz corned beef, diced or shredded
- 1 cup sauerkraut, drained and rinsed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded Swiss cheese
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp caraway seeds (optional)
- 2 tbsp all-purpose flour
- 1 tbsp Dijon mustard or prepared horseradish
- Salt and black pepper to taste
- Fresh chives or green onions, chopped, for garnish
- Rye bread, toasted, for serving
How Much Time Will You Need?
This creamy Reuben soup takes about 15 minutes to prepare and 25 minutes to cook, so you’ll be enjoying your comforting bowl of deliciousness in just under 40 minutes.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil and butter together in a large pot over medium heat until melted. Add the chopped onion and garlic, and cook them gently until they become soft and translucent, about 5 minutes. This step builds a fragrant base for your soup.
2. Make the Roux and Add Broth:
Stir the flour into the onions and garlic, cooking for 1-2 minutes until it’s lightly golden. Slowly whisk in your broth little by little to avoid lumps forming. Once combined, add the diced potatoes and caraway seeds if you’re using them.
3. Simmer the Soup:
Bring your soup to a boil, then turn the heat down to low. Let it simmer until the potatoes are tender, about 15 minutes. This will thicken the soup naturally and help all the flavors come together.
4. Add the Classic Reuben Flavors:
Stir in the sauerkraut, corned beef, and Dijon mustard or horseradish. Let it cook for another 5 minutes to warm everything through and blend the savory flavors.
5. Finish with Cream and Cheese:
Lower the heat to keep it gentle, then stir in the heavy cream and shredded Swiss cheese. Mix well until the cheese melts and the soup turns creamy and smooth. Taste and adjust salt and pepper as you like.
6. Serve it Up!
Ladle your creamy Reuben soup into bowls. Garnish with a sprinkle of chopped chives or green onions and a few extra pieces of corned beef for a nice touch. Serve hot with toasted rye bread on the side for dipping—it’s delicious!
Can I Use Frozen Corned Beef for This Soup?
Yes, you can! Just make sure to fully thaw the corned beef in the fridge overnight before using it. This helps the meat heat evenly and prevents watery soup.
Can I Make Creamy Reuben Soup Ahead of Time?
Absolutely! Prepare and cool the soup completely, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally.
What Can I Substitute for Heavy Cream?
If you want a lighter version, use half-and-half or whole milk, but the soup will be less rich and creamy. For dairy-free, coconut cream or cashew cream works well—just note the flavor will be slightly different.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove to avoid curdling the cream. Adding a splash of broth can help loosen the soup if it thickens too much.
