Description
A rich and creamy soup that captures all the flavors of a classic Reuben sandwich, featuring tender corned beef, tangy sauerkraut, and melted Swiss cheese.
Ingredients
Scale
- 2 cups diced cooked corned beef
- 1 cup drained sauerkraut
- 2 cups shredded Swiss cheese
- 1 cup heavy cream
- 4 cups beef broth
- 2 tbsp butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- Salt and black pepper to taste
Instructions
- Melt butter in a large pot over medium heat and sauté diced onion until translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in flour and cook for 2 minutes to create a roux.
- Gradually whisk in beef broth and simmer for 10 minutes.
- Stir in the cooked corned beef and drained sauerkraut.
- Reduce heat to low and stir in heavy cream until combined.
- Gradually fold in shredded Swiss cheese until melted and smooth.
- Season with black pepper and salt if needed, then serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American