Ingredients
Main Ingredients
- 2 tablespoons butter
- 1 medium size onion, diced into ½" pieces
- 2 large cloves garlic, minced
- ½ teaspoon red pepper flakes
- ¼ cup all-purpose flour
- 40 ounces chicken broth (about 5 cups)
- 1 cup sauerkraut, drained
- 3 medium Yukon gold potatoes, peeled and diced into ½" pieces (about 4 cups)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon pickling spices
- ¼ teaspoon caraway seeds
- 2 bay leaves
- ½ cup heavy cream
- Kosher salt, to taste (only as needed)
- ½ teaspoon freshly ground black pepper (adjust to taste)
- 2 cups cooked corned beef, chopped into bite-size pieces
- 1 cup Swiss cheese, shredded
- Toasted rye bread, for serving (optional)
Instructions
- Sauté Onions: Melt the butter in a large pot over medium heat. Add the diced onions and sauté until tender, about 5 minutes.
- Add Garlic and Spices: Stir in the minced garlic and red pepper flakes, cooking for an additional minute until fragrant.
- Incorporate Flour: Sprinkle the flour over the onions, stirring to coat them evenly. Continue stirring as the flour cooks with the onions for about 3 minutes to remove the raw flour taste.
- Add Broth and Vegetables: Pour in the chicken broth, stirring to scrape any browned bits from the bottom of the pot. Add diced potatoes, sauerkraut, Worcestershire sauce, pickling spices, caraway seeds, and bay leaves.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to a simmer. Cook for 12-15 minutes, or until potatoes are tender. Remove from heat and take out the bay leaves and any large pieces from the pickling spices.
- Finish with Cream and Corned Beef: Stir in the heavy cream followed by the chopped corned beef. Taste the soup, then add kosher salt and black pepper as needed.
- Serve: Ladle the soup into bowls and top each with shredded Swiss cheese. Serve with toasted rye bread on the side if desired. Enjoy this warm, flavorful dish!
Notes
- Adjust salt carefully depending on whether your chicken broth is homemade or store-bought; taste before adding salt.
- For a spicier kick, increase the red pepper flakes to your preference.
- To make the soup thicker, you can mash some of the potatoes before adding cream.
- Serving the soup with rye bread enhances the classic Reuben flavor experience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
