Creamy Reuben Soup is a tasty twist on the classic Reuben sandwich, blending corned beef, sauerkraut, and Swiss cheese into a rich, creamy soup. It has that perfect balance of tangy sauerkraut and hearty meat with a smooth, cheesy broth that feels comforting on a chilly day.
I love making this soup when I want something warm and filling but a little different from the usual chicken soup or chili. The tang from the sauerkraut really wakes up the flavors, and the melted Swiss cheese adds a wonderful creaminess that pulls everything together. Plus, the bits of corned beef give it that familiar Reuben flavor that everyone enjoys.
One of my favorite ways to serve this soup is with some toasted rye bread on the side for dipping. It makes the meal feel extra special and cozy. Whenever I make this, it always reminds me of casual lunches with friends, sharing good food and good company with minimal fuss.
Key Ingredients & Substitutions
Corned Beef: This is the star of the soup, giving it that classic Reuben taste. If you can’t find corned beef, pastrami or even cooked deli roast beef work as good substitutes.
Sauerkraut: Adds tang and a slight crunch. If you prefer less acidity, rinse it lightly before using. You can also use kimchi for a spicier twist.
Swiss Cheese: This melts beautifully and adds creaminess. Gruyère or Fontina are good alternatives if you want a slightly different flavor but similar melt.
Potatoes: Dice them small so they cook evenly and soften nicely. Yukon Gold or Russets work well here for their creamy texture when cooked.
Heavy Cream: It gives the soup richness. For a lighter version, try half-and-half or whole milk, but the soup will be less creamy.
How Can I Avoid Curds or Clumps When Adding Cheese and Cream?
Adding cheese and cream can sometimes cause the soup to curdle or become grainy if not done carefully. Here’s how I handle it:
- Lower the heat to low before adding cream and cheese to prevent boiling, which can cause curdling.
- Add cheese gradually while gently stirring until fully melted.
- Use shredded cheese rather than slices so it melts evenly and quickly.
- Stir constantly but gently—avoid high heat and fast stirring that can break the mixture.
- If curdling happens, removing the pot from heat and stirring vigorously can sometimes smooth it out.
Patience and gentle heat are key to a smooth and creamy Reuben soup every time!
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot – it heats evenly and holds heat well for simmering the soup.
- Wooden spoon – perfect for stirring without scratching your pot.
- Chef’s knife – you’ll need it to chop onions, garlic, and dice potatoes easily.
- Cutting board – provides a safe surface to prep your veggies and meat.
- Measuring cups and spoons – to keep your ingredient amounts accurate for best flavor.
Flavor Variations & Add-Ins
- Use smoked turkey instead of corned beef for a milder, yet still satisfying taste.
- Swap Swiss cheese for provolone for a gentler melt and slightly different flavor.
- Add finely chopped dill pickle for extra tang and crunch when you want a little zing.
- Mix in sautéed mushrooms for a deeper, earthier taste and added texture.
How to Make Creamy Reuben Soup
Ingredients You’ll Need:
For the Soup:
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups sauerkraut, drained and chopped
- 4 cups chicken or vegetable broth
- 8 ounces corned beef, cut into bite-sized pieces
- 2 cups diced potatoes (about 2 medium potatoes)
- 1 teaspoon caraway seeds (optional)
- 1 tablespoon all-purpose flour
- Salt and freshly ground black pepper, to taste
For the Creamy Finish:
- 1 cup heavy cream
- 1 cup shredded Swiss cheese
For Serving:
- Fresh chives, chopped (for garnish)
- Rye bread, toasted
How Much Time Will You Need?
This soup takes about 10 minutes to prep and roughly 30 minutes to cook. Total time is around 40 minutes, making it a warm and hearty meal you can enjoy any day of the week!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by melting the butter in a large pot or Dutch oven over medium heat. Add the finely chopped onion and cook, stirring occasionally, until the onion becomes soft and translucent—about 5 to 7 minutes. Then add the minced garlic and cook for another minute until you can smell its wonderful aroma.
2. Mix in Sauerkraut and Flour:
Stir in the chopped sauerkraut, letting it cook for 2 to 3 minutes so its flavors blend nicely with the onions and garlic. Sprinkle the flour over this mixture and stir well to evenly coat everything. This will help thicken your soup later.
3. Add Broth and Potatoes:
Slowly pour in the chicken or vegetable broth while stirring gently to prevent lumps from forming. Add the diced potatoes and caraway seeds if you’re using them. Bring everything to a boil, then reduce the heat to let it simmer. Cook until the potatoes are tender, about 15 to 20 minutes.
4. Add Corned Beef and Finish with Cream and Cheese:
Stir in the bite-sized pieces of corned beef and simmer for another 5 minutes, just enough to heat the meat through. Lower the heat, then gently stir in the heavy cream and shredded Swiss cheese. Keep stirring until the cheese melts completely and the soup is creamy. Remember: do not let the soup boil once you’ve added the cream to avoid curdling.
5. Season and Serve:
Season the soup with salt and plenty of freshly ground black pepper to your taste. Ladle the soup into bowls, garnish with chopped fresh chives, and serve hot with toasted rye bread on the side for dipping.
Can I Use Frozen Corned Beef in This Soup?
Yes! Just make sure to fully thaw it in the refrigerator overnight before using. Pat it dry to remove extra moisture, which helps keep the soup from becoming watery.
Can I Make Creamy Reuben Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding cream and cheese, then refrigerate for up to 2 days. When ready, reheat gently and stir in the cream and cheese just before serving to keep it smooth and creamy.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much, add a splash of broth or cream to loosen it.
What Can I Serve with Creamy Reuben Soup?
To keep with the classic flavors, serve it alongside toasted rye bread or rye crackers for dipping. A simple green salad also pairs nicely to balance the richness of the soup.