Think of this as your favorite Reuben sandwich reborn as a velvety, cheesy, soul-hugging soup. It’s easy to make, full of bold flavor, and works wonderfully as a make-ahead meal or potluck star.
Ingredients
For 4–6 servings:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 4 cups low-sodium chicken broth (or beef broth for deeper flavor)
- 1½ cups cooked corned beef, chopped or shredded
- 1½ cups sauerkraut, drained and roughly chopped
- 1 large russet potato, peeled and diced small
- ½ teaspoon caraway seeds (optional, for that classic rye bread flavor)
- Salt and pepper to taste
- 1 cup half-and-half or heavy cream
- 1½ cups shredded Swiss cheese
- Chopped fresh parsley or green onion (for garnish)
- Optional: Rye croutons or toasted rye bread on the side