Reuben Soup combines all the flavors of the classic sandwich into a creamy soup. You'll want to lick your bowl clean!
A few years ago, we went to an Oktoberfest party at a local brewery. Since we were there around lunchtime, we bought some food to go along with our beer. I don’t remember everything we had, but the Reuben soup (well, they called it chowder) really stands out in my mind. I remember thinking it sounded kind of weird – and I wasn’t convinced that sauerkraut in soup could possibly be good – but it was freezing out and the soup was cheap so I gave it a shot. After one spoonful, I was sold. It was one of the most delicious soups I’ve ever eaten!
Like a Rueben sandwich, this Reuben soup is full of salty corned beef, tangy sauerkraut, and creamy Swiss cheese. It’s delicious year-round, but it’s especially perfect for the week after St. Patrick’s Day when you might have leftover corned beef that needs to get used up. (You do make slow cooker corned beef and cabbage and whole grain Irish soda bread, right? It’s classic!)
If you don’t have leftovers or if you want to make this soup at another point in the year, don’t worry: this chowder is just as delicious made with corned beef from the deli counter. Just ask them to slice it thickly, so it doesn’t fall apart while it cooks.
Since the corned beef and Swiss cheese are both salty, be sure to use low sodium chicken stock to keep the flavors in balance. This Reuben chowder is packed with flavor and I think the recipe is perfect as written, but if you’re looking to add a mustard-like component, stir in a teaspoon or two of prepared horseradish along with the sour cream.