Creamy Reuben Soup With Tender Corned Beef, Sauerkraut, And A Velvety Swiss Cheese Broth

A Rich, Comforting Bowl That Tastes Like A Classic Reuben Sandwich Melted Into A Cozy, Spoonable Soup

There are certain flavors that feel like home to me, and a good Reuben sandwich is one of them. The salty corned beef, the tangy sauerkraut, the nutty Swiss, that creamy dressing melting into toasted rye. It’s bold, comforting, and just messy enough to feel indulgent.

So one chilly afternoon, staring at leftover corned beef in my fridge, I thought, why not turn it into soup?

What came out of my pot was even better than I imagined. Creamy Reuben Soup that looks exactly like the bowls in the photos — velvety, pale golden broth, tender shreds of corned beef, soft potatoes, ribbons of sauerkraut, and a generous sprinkle of crispy bacon or extra beef right on top. Thick enough to coat a spoon, but still silky and spoonable. Served with crusty rye bread on the side, it feels like a deli classic reimagined for soup season.

And I’ll be honest — I may love this even more than the sandwich.

Scroll down for the recipe!

Why This Soup Works So Beautifully

The key to making this taste truly like a Reuben is balance.

You need:

Salty, tender corned beef

Tangy, well-drained sauerkraut

Nutty, melty Swiss cheese

A creamy base

A little depth from onions and garlic

Instead of tasting like separate ingredients floating in broth, this soup becomes unified. The Swiss melts into the base, creating that signature creamy body. The sauerkraut softens slightly while keeping its tang. The corned beef stays tender and savory.

And those chunks of potato? They give the soup substance and that comforting, hearty texture you see in the images.

A Little Story From My Kitchen

The first time I made this, I was worried it would be too sharp from the sauerkraut. But once it simmered into the creamy broth, everything mellowed beautifully.

I ladled it into a rustic bowl, topped it with extra corned beef and chopped parsley, and served it with toasted rye bread.

One spoonful in and I knew — this was going straight into regular rotation.

It’s the kind of soup that makes you close your eyes for a second.

The Secret To That Creamy, Velvety Texture

To achieve the thick, smooth base shown in the photos:

Start with a butter-and-flour roux to create body.

Use broth plus a splash of heavy cream.

Stir Swiss cheese in gradually so it melts smoothly.

Keep heat gentle once cheese is added — don’t boil.

This ensures a silky consistency rather than a grainy one.

Serving Suggestions

This soup absolutely shines with:

Thick slices of toasted rye bread

A swirl of thousand island dressing (optional but delicious)

Extra shredded corned beef on top

Crispy bacon crumbles

Fresh parsley or dill

Serve it in rustic bowls for that cozy, deli-inspired presentation.

Storage And Reheating

Store in an airtight container in the refrigerator for up to 4 days.

Reheat gently over low heat, stirring frequently. Add a splash of broth or milk if it thickens too much.

This soup does not freeze particularly well due to the dairy content, but it rarely lasts long enough to worry about that.

Creamy Reuben Soup

Ingredients

2 tablespoons butter

1 small onion, finely diced

2 cloves garlic, minced

3 tablespoons all-purpose flour

4 cups beef broth

1 cup heavy cream

2 cups diced cooked corned beef

1½ cups sauerkraut, drained and chopped

1½ cups diced potatoes

1½ cups shredded Swiss cheese

½ teaspoon black pepper

Salt to taste

Optional topping: extra corned beef, crispy bacon, parsley

Instructions

1. In a large pot, melt butter over medium heat. Add onion and cook until soft and translucent, about 5 minutes.

2. Stir in garlic and cook 30 seconds until fragrant.

3. Sprinkle in flour and whisk constantly for 1–2 minutes to create a roux.

4. Slowly pour in beef broth while whisking to prevent lumps.

5. Add diced potatoes and bring to a gentle simmer. Cook 12–15 minutes until potatoes are tender.

6. Stir in corned beef and sauerkraut. Simmer 5 minutes.

7. Reduce heat to low and stir in heavy cream.

8. Gradually add Swiss cheese, stirring until melted and smooth.

9. Season with pepper and salt as needed.

10. Ladle into bowls and top with extra corned beef or crispy bacon.

Prep Time: 15 minutes

Cook Time: 30 minutes

Inactive Time: None

This Creamy Reuben Soup is rich, tangy, and deeply comforting with tender corned beef, melty Swiss, and a velvety broth that tastes just like your favorite deli sandwich in spoonable form.

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