Description
A deliciously comforting soup that captures all the flavors of a Reuben sandwich in a creamy, soothing form.
Ingredients
Scale
- 1 lb corned beef, chopped
- 1 cup sauerkraut, drained
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup Swiss cheese, shredded
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
- Rye bread for serving
Instructions
- Prep your ingredients by dicing the onion and mincing the garlic.
- In a large pot, melt the butter over medium heat and sauté the onion and garlic until soft.
- Stir in the chopped corned beef and sauerkraut, cooking for a few minutes.
- Add the chicken broth and bring it to a simmer for 10 minutes.
- Reduce the heat and stir in the heavy cream and Swiss cheese until melted and creamy.
- Season with salt and pepper to taste, and serve hot with rye bread.
Notes
For a smoother texture, use a blender to puree the soup if desired. Store leftovers in an airtight container in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg