Reuben soup has all the ingredients of a Reuben sandwich in a bowl!
What are your feelings about Reuben sandwiches?
It seems to me that Reubens are a sandwich that a lot of people really, really like…even when they wouldn’t touch the individual ingredients with a ten-foot pole. Let’s break this down: a Reuben is made from rye or marbled (pumpernickel & rye) bread, corned beef, sauerkraut, Swiss cheese, and Thousand Island or Russian dressing. Every single one of those ingredients is a little maligned, even, in my experience, Swiss cheese.
Okay, I’ll admit it. It’s me. IT’S ME that has a problem with those ingredients. Well, except corned beef (but I do know a LOT of people who don’t like corned beef. Those people live in a world that I don’t understand). I LOVE CORNED BEEF. I look forward to March every year because I know that corned beef briskets will be on sale for a week or two before ☘St. Patrick’s Day☘. My emotion when I see those sales = pure glee.
Anyway, anyway, back to Reubens. I really, really do not care for rye bread. I guess I am some sort of anomaly. There’s just a, I don’t know, “whangy” flavor to it (I was totally channeling my mom just now, you guys)…it’s the caraway seeds. And Swiss cheese is kind of bland, though I do cook with it a lot. And sauerkraut? Don’t get me started (yes, I know it’s good for you).
But here’s the thing: once you put all of those ingredients together into a sandwich and grill it up, something magical happens. It. Just. Works. As I thought about it, I started thinking…if it works that well in a sandwich, I’m willing to bet that it will work just as well in a soup. A creamy, Swiss cheesy soup base with potatoes and shredded corned beef, with sauerkraut stirred in and a little homemade Thousand Island drizzled on top, plus rye croutons? Reuben soup sounds like my kind of dinner.
This Reuben soup is a Reuben sandwich in a bowl. It’s hot, creamy, cheesy, and delicious. Just as magical as a Reuben sandwich.
Yield: 4 servings
15 minPrep Time:
15 minTotal Time:
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 1 pound potatoes, scrubbed and diced
- 4 cups (or 1 32 ounce carton) low sodium chicken stock
- 3 tablespoons flour
- 1 cup milk
- 4 ounces Swiss cheese, grated
- 8 ounces (about 2 cups) corned beef, chopped or shredded
- 1 cup sauerkraut, well-drained
- salt and pepper, to taste
- 6 slices rye bread, cut into cubes
- 1/4 cup olive or vegetable oil
- 1/4 cup mayonnaise
- 1/4 cup ketchup
- 1 1/2 teaspoons prepared horseradish or hot sauce
- 1/2 teaspoon smoked paprika
- 1 tablespoon pickle relish
- 1 clove garlic, minced
- In a small bowl, whisk together the sauce ingredients. Cover and refrigerate until ready to use.
- Preheat the oven to 400 degrees. In a medium bowl, toss the bread cubes with the oil. Spread on a baking sheet and bake for 10-15 minutes, until crunchy, stirring halfway through cook time. Set aside.
- In a 6-8 quart Dutch oven, melt the butter over medium heat. Add the onions and cook until translucent. Add the potatoes and the chicken stock and a bit of salt. Bring to a simmer and cook until the potatoes are tender.
- Slowly whisk the milk into the flour then add to the soup. Stir until thickened then add in the cheese a handful at a time, stirring until melted after each addition.
- Stir in the corned beef and the sauerkraut and cook until heated through. Salt and pepper to taste. Serve immediately, topped with croutons and sauce.