Description
A deliciously innovative twist on the classic Reuben sandwich, this soup combines corned beef, sauerkraut, and Swiss cheese into a creamy, hearty bowl of comfort.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup sauerkraut, rinsed and drained
- 1 cup cooked corned beef, diced
- 1 cup diced potatoes
- 1 teaspoon caraway seeds
- 1 teaspoon dried thyme
- 1 cup heavy cream
- Salt and pepper, to taste
- 1 cup shredded Swiss cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Warm the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until fragrant and soft (about 3-4 minutes).
- Pour in the beef broth and bring to a simmer. Stir in potatoes, sauerkraut, corned beef, caraway seeds, and thyme, cooking until potatoes are tender (about 15-20 minutes).
- Lower the heat and stir in heavy cream and shredded Swiss cheese until melted and creamy.
- Season with salt and pepper to taste.
- Ladle into bowls, garnish with fresh parsley, and enjoy immediately.
Notes
Use fresh ingredients for the best flavor. Store leftovers in the refrigerator for up to 3 days, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg