Reuben Soup Recipe

Reuben Soup Recipe

How To Make Reuben Soup

A classic deli sandwich is turned into a creamy dish that you can consume by the spoonful with this reuben soup that has corned beef, potatoes, and cheese.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • 1tbspbutter
  • 1onion,chopped
  • ¼lbcorned beef,thick sliced and chopped
  • 2russet potatoes,peeled and cut into ¼-inch dice
  • 2tbspall-purpose flour
  • 4cupreduced sodium chicken stock
  • 1cupsauerkraut,drained
  • ¼cupsour cream
  • 1cupswiss cheese,shredded
  • 4green onions,chopped


  1. Melt the butter in a 5 quart pot set over medium heat. Add the onion and cook until soft. Add the corned beef and cook another 5 minutes, or until the edges begin to curl.

  2. Stir in the potatoes and cook 2 minutes. Sprinkle in the flour; stir well.

  3. Stir in the stock and sauerkraut; bring to a simmer. Simmer for 15 minutes, or until the potatoes are cooked through. Remove from heat.

  4. Slowly stir in the sour cream and cheese. Top with green onions.


  • Calories: 257.70kcal
  • Fat: 12.91g
  • Saturated Fat: 7.17g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 3.95g
  • Polyunsaturated Fat: 0.54g
  • Carbohydrates: 22.53g
  • Fiber: 2.43g
  • Sugar: 2.97g
  • Protein: 13.74g
  • Cholesterol: 40.52mg
  • Sodium: 782.78mg
  • Calcium: 229.35mg
  • Potassium: 664.68mg
  • Iron: 2.16mg
  • Vitamin A: 86.69µg
  • Vitamin C: 17.38mg
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