Soup That’ll Make You Forget Your Troubles (For a Bit)

I’ve got to tell you – Creamy Reuben Soup honestly reminds me of this one snowy Saturday where my best mate dropped by unannounced, absolutely famished. We’d just gotten our boots off and I thought, what the heck, let’s try to Frankenstein a soup out of what I had in the fridge. That’s how this recipe started… though if you ask my kids, it’s just my way of sneaking cabbage into dinner. Oh, and if you’ve ever grilled a Reuben sandwich, imagine that—except steamier and, somehow, even cozier (with way less risk of burning your toast – ask me how I know!).

Why You’ll Fall Hard for This Soup

I make this when craving something hearty but can’t face another night of chili. My family goes mad for this (especially if I use extra Swiss cheese and maybe get a little, er, generous with the sour cream). I’ll admit the first time I tried to make it, everything split—looked almost like cheese soup gone rogue—but a quick whisk fixed it. Also, it’s sort of impossible to mess up. And for anyone who’s had a bad day? This is like a hug. Preferably in a bread bowl, but honestly, even a big mug will do.

What You’ll Need (and What I Switch Up)

1 tbsp butter – Sometimes I use olive oil if I’m out. My grandmother swore by Kerrygold, but store-brand goes unnoticed.
1 small onion, diced
2 cloves garlic, minced (I’ve used the jar stuff in a pinch – don’t judge me)
2 cups beef stock – or, if I’m low, a cube and hot water does the trick
1 tsp caraway seeds – skip these if you don’t like rye… I once did, and no one noticed
2 cups sauerkraut, drained (I just kind of squeeze the juice out with my hands, but use a colander if you prefer being tidy)
200g corned beef, chopped or shredded; deli slices or leftover brisket both work!
1 cup potatoes, diced small (optional, but bulks it out; sweet potato is surprisingly decent, too)
1.5 cups half-and-half or whole milk, but I’ve cheekily used evaporated milk and it’s fine (maybe better?)
1 cup Swiss cheese, shredded; Gruyère if you’re feeling flush (or just whatever cheese ends are lurking in your fridge)
Salt and coarse black pepper, to taste (literally any pepper will do)
Big spoonful of sour cream, plus more for garnish
Chopped fresh parsley or chives (if I actually remember to buy them);

How I Actually Make Creamy Reuben Soup

Melt butter in a big ol’ pot (I use a Dutch oven) over medium heat. Toss in the onion and sauté about 5 min, until it looks kinda see-through and smells amazing.
Add garlic – not too soon or it’ll burn, but, eh, if you do, just keep going. Stir for a minute and then, kaboom, in goes the caraway.
Dump in the potatoes and beef stock. Bring to a boil, then drop the heat so it just simmers. This is usually when I realize I forgot to prep the sauerkraut…
Add drained sauerkraut and chopped corned beef. Give everything a good stir and let it bubble for 10-12 min, or until potatoes are soft enough to poke with a fork. Don’t worry if it looks weird right now; it always comes together once the dairy is in.
Pour in the half-and-half. Reduce heat to low. Stir, then dump in kind of a loose handful (I’d guess a cup, but whatever) of Swiss cheese and gently swirl ‘til it melts. This is where I always sneak a taste, just to make sure it’s not bland. Salt and pepper now.
Stir in a big spoonful of sour cream. It’ll look a little streaky, but it’s fine. Remove from heat before it boils – trust me; boiling milk = trouble.
Ladle into bowls. Add a swirl of extra sour cream, a handful of chopped parsley, and maybe some rye croutons if you’re fancy (here’s how to DIY croutons: easy crouton recipe). Eat while hot or ignore your phone for ten min and watch it get even creamier!

Slightly Random Notes

Don’t stress if your cheese clumps a bit; mine always does. Stir like you mean it!
I once forgot the caraway – honestly, didn’t matter much. But skip the sauerkraut and you just have odd cheesy soup.
If it seems too thick, splash in more milk; too thin? Handful of instant mashed potato flakes sorts it fast (a friend told me that, and it totally works).
I think it’s even better on Day 2, when the flavors have had their little gossip session in the fridge.

Experiments, Good & Questionable

Once tried it with pastrami instead of corned beef – actually awesome
Tried swapping sauerkraut for coleslaw mix (don’t, just, don’t)
Added a splash of beer once; it was alright, but made it a little bitter so maybe don’t use IPA? Just regular lager is best if tempted at all.

What You Might Need – Or Not

Big soup pot or Dutch oven. If you don’t own one, honestly, a regular tall saucepan will do – you just have to stir more and maybe clean splatters off your hob. A sharp knife for dicing. I always lose my ladle, so just use a mug if you have to. Need a cheese grater? You can even tear cheese up with your hands in a pinch. (I’ve done it, not proud; it worked.)

How to (Attempt to) Store It

If you actually have leftovers – which, rare in my house – stick the soup in an airtight container. Should be good for 2, maybe 3 days in the fridge. Creamy soups can be a bit odd when reheated, but just stir well and warm gently. Alternatively, I’ve read about freezing it, but it sometimes gets a bit grainy when thawed, so only do that if you’re desperate. (Also, see this helpful storage advice: How long soup lasts in the fridge). Though honestly, in my house it never lasts more than a day!

How I Serve It (Traditions and Oddities)

We like it with rye toast – sometimes cut in triangles for dipping, sometimes as croutons for crunch. For special Sundays, my aunt brings pickles to the table claiming it “cuts the richness” (I just think she really likes pickles). Once tried serving this at a summer barbecue – was a swing and a miss. Definitely a chilly weather situation.

Learnt the Hard Way…

Don’t try to melt in the cheese over high heat – I once scorched a whole batch, and I’ve never heard the end of it.
If you skimp on the sauerkraut, it’ll be bland. I tried cutting it for a friend who “doesn’t like sour things” and she thought it tasted like “Thanksgiving leftovers boiled together.” Not wrong, honestly.
Give it a little rest before serving. When it’s just off the boil, it’s kind of thin; let it sit, and it thickens up beautifully.

Questions I Get Pinged About the Most

Can I make this vegetarian? Yup! Go heavy with mushrooms, skip the beef, and use veggie broth. It’s different, but hey, still cozy.
Does it matter what brand of sauerkraut I use? Not really – just don’t get the kind with caraway already in it, or double it up and make it intense. I usually just buy what’s on sale.
What if my cheese clumps? Happens all the time here. Just keep stirring or use a whisk. Some days you win, some days, cheesy blobs. Tastes the same (if not better; says my oldest kid).
Can I do this in a slow cooker? I mean, probably, but I haven’t tried. I’d say follow my regular recipe, just dump it all in except for the cheese/sour cream—add those at the very, very end. Or just check out this slow cooker version for more specifics: Taste of Home’s Slow Cooker Reuben Soup.
Can I use pre-shredded cheese? Absolutely, I’m not judging – do you know how many times I’ve done this at 6 p.m. on a Monday?

Creamy Reuben Soup – A Cozy Favorite for Chilly Nights