Slow Cooker Creamy Reuben Soup is a delicious and comforting dish that brings the classic flavors of a Reuben sandwich into a warm, hearty soup. This recipe combines tender corned beef, tangy sauerkraut, creamy cheese, and savory spices, making it a perfect meal for any time of the year. The best part? You can let your slow cooker do all the hard work while you go about your day!
Why Make This Recipe
This soup is not only packed with the bold flavors of a Reuben sandwich, but it is also incredibly easy to prepare. Using a slow cooker means you can start it in the morning and have a delightful meal waiting for you when you return home. Plus, it’s a great way to use up leftover corned beef, making it both economical and satisfying. Whether you’re cooking for a family or entertaining guests, this soup is sure to impress.
How to Make Slow Cooker Creamy Reuben Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 3 cups cooked corned beef, chopped into bite-size pieces
- 4 cups low sodium beef broth
- 2 cups diced potatoes
- 1 1/2 cups sauerkraut, drained and lightly squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon caraway seeds (optional)
- 1 cup heavy cream
- 1 1/2 cups shredded Swiss cheese
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- Salt to taste
- Extra shredded Swiss cheese (for serving)
- Chopped fresh parsley (for serving)
- Rye bread or rye croutons (for serving)
Directions
- Place the onion, garlic, corned beef, potatoes, sauerkraut, beef broth, Dijon mustard, Worcestershire sauce, smoked paprika, black pepper, and caraway seeds into the slow cooker.
- Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the potatoes are tender.
- About 20 minutes before serving, whisk the flour and water together in a small bowl until smooth.
- Stir the flour mixture into the slow cooker. Add the heavy cream and stir well.
- Stir in the shredded Swiss cheese a little at a time until melted and the soup becomes creamy and smooth.
- Let the soup cook uncovered for another 10 to 15 minutes, stirring occasionally. Taste and adjust the salt and pepper as needed.
- Ladle into bowls and top with extra Swiss cheese and fresh parsley. Serve hot with toasted rye bread or crunchy rye croutons.
How to Serve Slow Cooker Creamy Reuben Soup
Serve the soup hot in bowls and sprinkle some extra shredded Swiss cheese and chopped fresh parsley on top for a beautiful presentation. Pair it with toasted rye bread or rye croutons for that classic Reuben experience, adding a satisfying crunch to each bite.
How to Store Slow Cooker Creamy Reuben Soup
If you have leftovers, let the soup cool completely and store it in an airtight container in the refrigerator. It can last for about 3 to 4 days. To freeze, pour the cooled soup into freezer-safe containers, leaving space at the top for expansion. It can be frozen for up to 3 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat on the stove.
Tips to Make Slow Cooker Creamy Reuben Soup
- For a thicker soup, you can add more flour at the end or increase the amount of diced potatoes.
- Feel free to adjust the spices to your liking. If you enjoy more heat, add some crushed red pepper flakes.
- Using high-quality corned beef will enhance the flavor of your soup.
Variation
If you want a lighter version, you can substitute the heavy cream with half and half or milk. You can also use turkey or chicken-based corned meat for a different flavor profile.
FAQs
Can I use fresh corned beef instead of cooked?
Yes, you can use fresh corned beef. Just make sure to cook it first until tender before shredding it for the soup.
Can I make this soup vegetarian?
Yes! Substitute the corned beef with mushrooms or other vegetables, and use vegetable broth instead of beef broth.
How can I make the soup spicier?
You can add some hot sauce or more black pepper to elevate the spice level according to your taste.
Slow Cooker Creamy Reuben Soup
Ingredients
Method
- Place the onion, garlic, corned beef, potatoes, sauerkraut, beef broth, Dijon mustard, Worcestershire sauce, smoked paprika, black pepper, and caraway seeds into the slow cooker.
- Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the potatoes are tender.
- About 20 minutes before serving, whisk the flour and water together in a small bowl until smooth.
- Stir the flour mixture into the slow cooker. Add heavy cream and stir well.
- Stir in shredded Swiss cheese a little at a time until melted and the soup becomes creamy and smooth.
- Let the soup cook uncovered for another 10 to 15 minutes, stirring occasionally.
- Ladle into bowls and top with extra Swiss cheese and fresh parsley. Serve hot with toasted rye bread or crunchy rye croutons.
