This Easy Reuben Soup recipe has all the best reuben sandwich flavors! It’s loaded with Yukon gold potatoes, sauerkraut, corned beef, swiss cheese, veggies, garlic, and more, then served with a side of toasted marbled rye bread! Only requires 12 ingredients!
I’m not kidding when I say this is my latest soup obsession. It’s the best soup I’ve made this season. Now, before you run away because you think you don’t like sauerkraut, just give this soup a try and you’ll be re-evaluating every food you thought you didn’t like!
What is a reuben?
The Reuben is a classic warm American sandwich made up of corned beef, sauerkraut, melted swiss cheese, Russian dressing, and toasted rye bread.
I love a good classic, but I love a good mash-up, too. Enter: reuben soup! This Reuben soup is hearty, creamy, and PACKED with flavor. You’re gonna love it!
This soup is the perfect representation of that classic American sandwich. It still contains Russian dressing, sauerkraut, corned beef, swiss cheese, and rye bread (served toasted on the side), but it’s “souped up” (see what I did there) with veggies, broth, and potatoes:
- Butter – used to sauté and flavor the veggies.
- Celery and Yellow Onion – add texture to the soup.
- Garlic – gives that subtle nutty flavor.
- Salt and Pepper – adds a little spice and brings out other flavors.
- Flour – helps to thicken the broth to achieve that ultra-creamy texture.
- Chicken Broth – adds flavor and thins out the soup. I find beef broth too salty for this.
- Half and Half – makes the broth super creamy, while not adding an insane amount of calories. Use 2% milk to lighten this up (although it will be thinner) or heavy cream if that’s all you have on hand!
- Russian Dressing – a thick and creamy dressing typically made up of mayo, ketchup, and spices. Gives this soup that classic reuben flavor!
- Potatoes – use Yukon gold potatoes because for the best texture and creamiest consistency.
- Sauerkraut – gives a tang and tartness that pairs PERFECTLY with the creaminess of the soup. Don’t omit. Even if you don’t think you like sauerkraut, it’s very subtle, yet necessary in this soup.
- Corned Beef – adds some delicious salty texture and protein! You can’t have a reuben without it! Visit the deli section at your grocery store and spring for the good stuff!
- Swiss Cheese – super melty and delicious, swiss cheese adds a mildly sweet nuttiness.
- Marbled Rye Bread – toasted for serving!
Not a fan of corned beef? Make a “rachel” soup by using sliced roasted turkey instead.
How to make reuben soup
This soup gets better as it sits, so make a batch on Sunday and enjoy for lunch that week!
- Sauté veggies, garlic, salt, and pepper in a large stockpot.
- Use a whisk to mix butter, flour, and chicken broth in a small bowl. Stir mixture into your pot.
- Add in additional chicken broth, half and half, Russian dressing, potatoes, sauerkraut, and corned beef.
- Simmer then stir in shredded Swiss cheese until melted.
- Taste and re-season if necessary then serve with toasted marble rye bread!
Whisking together the butter, flour, and a small amount of broth is my way of making a quick roux, which helps to thicken the soup, so don’t skip this step!
I love the tanginess from the Russian dressing and sauerkraut, the texture from the celery, potatoes, and corned beef, and the creaminess of the half and half and cheese. The toasted bread for dunking takes this over the top.
It’s comfort in a bowl!
What to serve with reuben soup
You *must* serve this reuben soup with a side of toasted marbled rye bread. It’s just too good! Rye croutons would also be a delicious topping. To contrast this rich soup, I love to pair it with a bright, crunchy salad:
How to store
This soup can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
To reheat, simply pop in a bowl in the microwave or in a pot on the stove until heated through.
If you love this creamy and cozy soup, you’ll also love this Healthy Instant Pot Turkey Cheeseburger Soup Recipe, this Easy Beer Cheese Soup Recipe, and this One Pot Lasagna Soup Recipe.
Easy Reuben Soup
Equipment for this recipe
- 2 tablespoons unsalted butter
- 2 stalks celery diced
- 1 small yellow onion chopped
- 4 cloves garlic minced
- 1/2 teaspoon salt plus more to taste (I used 1 teaspoon)
- 1/2 teaspoon pepper
- 2 tablespoons unsalted butter melted
- 1/4 cup all-purpose flour
- 3 cups chicken broth divided
- 2 cups fat free half and half warmed
- 1/2 cup Russian dressing
- 1 pound Yukon gold potatoes peeled and cubed (approximately 1/2 - 1 inch cubes)
- 3/4 cup sauerkraut drained
- 1 pound cooked deli sliced corned beef chopped
- 1 cup shredded Swiss cheese
- Marbled rye bread toasted for serving
- Melt 2 tablespoons butter in a large stockpot over medium heat.
- Add in celery, onion, garlic, salt, and pepper.
- Cook, stirring often, until the celery is tender, about 5-10 minutes.
- Reduce heat to low.
- In a small bowl, whisk together 2 tablespoons melted butter, flour, and 1/4 cup chicken broth.
- Slowly whisk mixture into the stockpot and cook, stirring constantly, for 2 minutes.
- Slowly whisk in the remaining 2 3/4 cups chicken broth, then pour in half and half, Russian dressing, potatoes, sauerkraut, and corned beef.
- Increase heat back to medium, bring to a simmer, stirring occasionally.
- Cover and simmer (you'll probably need to lower the heat back to low) until the potatoes are cooked, about 15 minutes, stirring occasionally.
- Remove from heat, stir in shredded swiss cheese until melted.
- Taste and re-season, if necessary, and serve with toasted marbled rye bread!
*Note: Nutrition information is estimated and varies based on products used.
This post has been updated to provide more detailed content.