Creamy Reuben Soup

 This soup has all the classic components of a Reuben sandwich—salty corned beef, tangy sauerkraut, nutty Swiss cheese, and a creamy Russian-style dressing—all swirled into one rich and satisfying bowl. It’s the ultimate comfort food for a cold day, especially when served with a side of rye bread for dipping.

Serves: 6-8
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients

• 1 tablespoon olive oil or butter

• 1 medium yellow onion, finely chopped

• 2 stalks celery, finely chopped

• 2 cloves garlic, minced

• ¼ cup all-purpose flour

• 4 cups low-sodium beef broth

• 2 cups milk (whole or 2%)

• 1 cup heavy cream

• 1 lb cooked corned beef, chopped or shredded (from a deli counter or leftover)

• 1½ cups sauerkraut, rinsed, drained, and roughly chopped

• 2 cups shredded Swiss cheese

• ½ cup Thousand Island or Russian dressing, plus more for drizzling

• Salt and freshly ground black pepper, to taste

• Chopped fresh parsley or chives, for garnish

• Rye bread or croutons, for serving (optional but highly recommended)

Instructions

1. Sauté the Aromatics
In a large Dutch oven or heavy-bottomed pot, heat the olive oil or butter over medium heat. Add the chopped onion and celery and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

2. Make the Roux
Sprinkle the flour over the cooked vegetables. Stir constantly and cook for 1-2 minutes to get rid of the raw flour taste. The mixture will be thick and pasty.

3. Build the Broth
Gradually whisk in the beef broth, making sure to scrape up any browned bits from the bottom of the pot. Whisk until the flour is fully dissolved and the mixture is smooth. Bring to a gentle simmer and cook for 5 minutes, until it begins to thicken slightly.

4. Add Dairy and Corned Beef
Reduce the heat to low and stir in the milk and heavy cream. Add the chopped corned beef and the rinsed, chopped sauerkraut. Let the soup simmer gently for 10-15 minutes to allow the flavors to meld. Do not let it boil, as this can cause the dairy to curdle.

5. Melt in the Cheese
Remove the pot from the heat. Gradually stir in the shredded Swiss cheese, a handful at a time, until it is completely melted and the soup is smooth and creamy.

6. Finish and Serve
Stir in ½ cup of Thousand Island dressing. Taste the soup and season with salt and pepper as needed (remembering that the corned beef and cheese are already quite salty).

Ladle the soup into bowls. Garnish with a drizzle of extra dressing and a sprinkle of fresh parsley or chives. Serve immediately with slices of rye toast, rye croutons, or a classic Reuben sandwich on the side.