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Slow cooker creamy Reuben soup served in a bowl with garnish

Slow Cooker Creamy Reuben Soup

A comforting soup featuring the classic flavors of a Reuben sandwich with tender corned beef, tangy sauerkraut, and creamy Swiss cheese.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 8 hours
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main 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 Using high-quality corned beef will enhance the flavor
  • 4 cups low sodium beef broth
  • 2 cups diced potatoes
  • 1.5 cups sauerkraut, drained and lightly squeezed
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon caraway seeds (optional)
Creamy Elements
  • 1 cup heavy cream For a lighter version, substitute with half and half or milk
  • 1.5 cups shredded Swiss cheese
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
  • to taste Salt
For Serving
  • Extra shredded Swiss cheese
  • to taste Chopped fresh parsley
  • as needed Rye bread or rye croutons For a classic Reuben experience

Method
 

Preparation
  1. 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.
  2. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the potatoes are tender.
Creamy Mixture
  1. About 20 minutes before serving, whisk the flour and water together in a small bowl until smooth.
  2. Stir the flour mixture into the slow cooker. Add heavy cream and stir well.
  3. Stir in shredded Swiss cheese a little at a time until melted and the soup becomes creamy and smooth.
  4. Let the soup cook uncovered for another 10 to 15 minutes, stirring occasionally.
Serving
  1. Ladle into bowls and top with extra Swiss cheese and fresh parsley. Serve hot with toasted rye bread or crunchy rye croutons.

Notes

To store leftovers, let the soup cool completely and store it in an airtight container in the refrigerator for about 3 to 4 days. To freeze, pour cooled soup into freezer-safe containers, leaving space for expansion. Thaw in the refrigerator overnight and reheat on the stove.