Reuben Soup |Cooking With Amanda

A few years ago, we went to an Oktoberfest party at a local brewery. Since we were there around lunchtime, we bought some food to go along with our beer. I don't remember everything we had, but the Reuben soup (well, they called it chowder) really stands out in my mind. I remember thinking it sounded kind of weird – and I wasn't convinced that sauerkraut in soup could possibly be good – but it was freezing out and the soup was cheap so I gave it a shot. After one spoonful, I was sold. It was one of the most delicious soups I've ever eaten!

Like a Rueben sandwich, this Reuben soup is full of salty corned beef, tangy sauerkraut, and creamy Swiss cheese. It's delicious year-round, but it's especially perfect for the week after St. Patrick's Day when you might have leftover corned beef that needs to get used up. (You do make slow cooker corned beef and cabbage and whole grain Irish soda bread, right? It's classic!)

If you don't have leftovers or if you want to make this soup at another point in the year, don't worry: this chowder is just as delicious made with corned beef from the deli counter. Just ask them to slice it thickly, so it doesn't fall apart while it cooks.

Since the corned beef and Swiss cheese are both salty, be sure to use low sodium chicken stock to keep the flavors in balance. This Reuben chowder is packed with flavor and I think the recipe is perfect as written, but if you're looking to add a mustard-like component, stir in a teaspoon or two of prepared horseradish along with the sour cream.

Serve your Reuben soup with a side of colcannon cakes or homemade rye bread.

Print Save

Reuben Soup Recipe

Embed

Ingredients

1 tablespoon butter
1 onion, chopped
1/4 pound corned beef, thick sliced and chopped
2 russet potatoes, peeled and cut into 1/4 inch dice
2 tablespoons all-purpose flour
4 cups reduced sodium chicken stock
1 cup sauerkraut, drained
1/4 cup sour cream
1 cup shredded swiss cheese
4 green onions, chopped

Directions

Melt the butter in a 5 quart pot set over medium heat. Add the onion and cook until soft, about 5 minutes. Add the corned beef and cook another 5 minutes, or until the edges begin to curl. Stir in the potatoes and cook 2 minutes. Sprinkle in the flour; stir well.
Stir in the stock and sauerkraut; bring to a simmer. Simmer for 15 minutes, or until the potatoes are cooked through. Remove from heat.
Slowly stir in the sour cream and cheese. Top with green onions.