Creamy Reuben Soup is like having the classic Reuben sandwich all cozy and warm in a bowl. It’s full of tender corned beef, tangy sauerkraut, creamy potatoes, and a rich, cheesy broth that makes every spoonful comforting and satisfying. The flavors you love from a Reuben come together with a silky texture that’s perfect for chilly days.
I love making this soup when I want something that feels a little special but is still easy to whip up. The sourness from the sauerkraut balances the creamy base so well, and adding a bit of Swiss cheese makes it extra delicious. One of my favorite tips is to toast some rye bread on the side—it’s the perfect way to soak up every last drop.
Serving this soup always brings smiles around my table. It’s the kind of meal that feels homemade and filling, great for lunches or casual dinners with friends. Whenever I make Creamy Reuben Soup, it reminds me of cozy family nights and good conversations, making it a recipe I keep coming back to over and over.
Key Ingredients & Substitutions
Corned beef: This is the heart of the soup, bringing that classic Reuben flavor. If you can’t find corned beef, you can use pastrami or even cooked roast beef as a tasty substitute.
Sauerkraut: Its tangy bite balances the soup’s creaminess perfectly. Drain it well before adding to avoid watering down the soup. If sauerkraut isn’t your thing, try finely chopped pickles for a similar zing.
Potatoes: Yukon Gold or russet work best for a creamy texture once cooked. They help thicken the soup naturally when mashed. Sweet potatoes would change the flavor but can be tried for variation.
Swiss cheese: This adds creaminess and mild nuttiness. Gruyère or Emmental make good alternatives if you want to mix it up or can’t find Swiss.
Dijon mustard & caraway seeds: Mustard adds a subtle tang that ties all flavors together. Caraway seeds are optional but bring a traditional Reuben note. If you don’t have caraway, a sprinkle of fennel seeds or dill can work.
How Can I Get a Creamy Texture Without Losing Some Potato Chunkiness?
To get the perfect creamy yet chunky soup, don’t fully blend or mash the potatoes. Here’s how I do it:
- When potatoes are tender, use a potato masher or immersion blender to mash only about half the potatoes right in the pot.
- Leave some chunks to give body and texture to the soup, so it’s not just smooth but has bite.
- This method thickens the broth naturally and keeps it cozy and satisfying.
Also, add the cheese and cream last on low heat, stirring gently until melted. Avoid boiling after this step to keep the soup silky and prevent curdling.
Equipment You’ll Need
- Large pot – I recommend a sturdy one because it holds all the ingredients and makes stirring easy.
- Cutting board and knife – for chopping vegetables, corned beef, and garnish garnishes.
- Immersion blender or potato masher – to blend part of the soup for a creamy texture while keeping some chunks.
- Measuring cups and spoons – to keep everything precise for perfect flavor.
- Toasting rack or skillet – to toast the rye bread slices for serving garnish.
Flavor Variations & Add-Ins
- Use turkey or pastrami instead of corned beef for a different meat flavor that’s still savory.
- Replace Swiss cheese with Gruyère or Emmental for a richer, nuttier taste.
- Add sautéed mushrooms or chopped pickles to give extra texture and flavor dimensions.
- For a spicier twist, stir in a dash of hot sauce or a sprinkle of paprika before serving.
How to Make Creamy Reuben Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil or butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cups potatoes, peeled and diced (Yukon gold or russet)
- 4 cups beef or vegetable broth
- 1 1/2 cups chopped cooked corned beef
- 1 cup sauerkraut, drained and chopped
- 1 cup heavy cream
- 1 cup shredded Swiss cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds (optional)
- Salt and freshly ground black pepper, to taste
- Rye bread, toasted for garnish
- Fresh dill for garnish (optional)
How Much Time Will You Need?
This Creamy Reuben Soup takes about 10 minutes to prepare and 25 minutes to cook. So, in just about 35 minutes, you’ll have a delicious bowl of comforting, flavorful soup ready to enjoy.
Step-by-Step Instructions:
1. Sauté the Veggies:
Heat olive oil or butter in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring often, until the veggies are soft and starting to smell sweet — about 5 to 7 minutes.
2. Add Garlic:
Stir in the minced garlic and cook for another minute until you can really smell that lovely garlic aroma.
3. Cook Potatoes in Broth:
Pour in the diced potatoes and broth. Bring everything to a boil, then turn down the heat and let it simmer about 15 minutes, or until the potatoes are tender when poked with a fork.
4. Create Creamy Texture:
Use a potato masher or an immersion blender to gently mash part of the soup. Leave some potato chunks to keep it hearty and thick.
5. Add Corned Beef and Sauerkraut:
Mix in the chopped corned beef, sauerkraut, Dijon mustard, and optional caraway seeds. Let it simmer for 5 minutes so the flavors meld together.
6. Finish with Cream and Cheese:
Turn the heat down low and stir in the heavy cream and shredded Swiss cheese. Keep stirring until the cheese melts and the soup turns creamy. Be careful not to let it boil to keep the cream smooth.
7. Season and Serve:
Taste, then add salt and freshly ground black pepper as you like. Serve the soup hot with toasted rye bread slices on the side, and garnish with fresh dill if you want a fresh touch.
Can I Use Frozen Corned Beef for This Soup?
Yes! Just be sure to fully thaw the corned beef in the fridge overnight before chopping and adding it to the soup. This helps maintain the best texture and flavor.
Can I Make Creamy Reuben Soup Ahead of Time?
Absolutely! The flavors even deepen when it sits. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring frequently.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. To reheat, warm slowly on the stove to prevent the cream from separating. Stir often to keep it creamy.
What Can I Substitute for Swiss Cheese?
If you don’t have Swiss cheese, Gruyère or Emmental are excellent substitutes. They melt well and provide a similar mild, nutty flavor that complements the soup perfectly.