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4.47
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Reuben Soup
Reuben soup combines corned beef, potatoes, sauerkraut and Swiss cheese in a simple creamy dish. The perfect way to use up St. Patrick's Day leftovers!
Prep Time
10
minutes
mins
Cook Time
22
minutes
mins
Total Time
32
minutes
mins
Course:
Soups + Stews
Cuisine:
Irish
Keyword:
corned beef Reuben soup, creamy Reuben soup, Reuben sandwich soup, Reuben soup, Reuben soup with potatoes
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
1
tablespoon
butter
1
medium yellow onion
chopped
2
cloves
garlic
minced
2
tablespoons
all-purpose flour
sub gluten-free flour if needed
4
cups
chicken broth
1
medium Russet potato
peeled and chopped
1
pound
cooked corned beef
chopped
1
cup
drained sauerkraut
1
bay leaf
1/4
teaspoon
fennel seeds
dash Worcestershire sauce
salt and pepper
1/4
cup
heavy cream
1/2
cup
grated Swiss cheese
I used Jarlsberg
2
scallions
chopped
Instructions
Melt butter in a large heavy bottomed pot over medium heat.
Add onions and garlic and sauté until softened, about 5 minutes.
Add flour, stir to combine and cook an additional 1-2 minutes.
Add chicken broth, scraping any bits from the bottom of the pot.
Add the potatoes, corned beef, sauerkraut, bay leaf, fennel seeds, Worcestershire sauce, salt and pepper.
Stir to combine and bring to a boil.
Once boiling, lower heat to a simmer and cook for 15 minutes until potatoes are fork tender.
Remove from heat, stir in the heavy cream, grated Swiss and chopped scallions.
Season to taste with additional salt and pepper as needed.
Serve hot!
Nutrition
Serving:
1
SERVING
|
Calories:
508
kcal
|
Carbohydrates:
21
g
|
Protein:
29
g
|
Fat:
34
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
15
g
|
Cholesterol:
153
mg
|
Sodium:
2460
mg
|
Fiber:
3
g
|
Sugar:
4
g