Reuben Soup Recipe
Reuben Soup brings all the flavors of your favorite sandwich into a soup. Perfect for your leftover corned beef.
Ingredients
- 1 tablespoon Butter
- 1 Onion Chopped
- 1/4 pound Corned Beef Thick sliced and chopped
- 2 Russet Potato Peeled and cut into 1/4 inch dice
- 2 tablespoons All-Purpose Flour
- 4 cups Reduced Sodium Chicken Stock
- 1 cup Sauerkraut Drained
- 1/4 cup Sour Cream
- 1 cup Shredded Swiss Cheese
- 4 Green Onion Chopped
Instructions
- Melt the butter in a 5 quart pot set over medium heat. Add the onion and cook until soft, about 5 minutes. Add the corned beef and cook another 5 minutes, or until the edges begin to curl. Stir in the potatoes and cook 2 minutes. Sprinkle in the flour; stir well.
- Stir in the stock and sauerkraut; bring to a simmer. Simmer for 15 minutes, or until the potatoes are cooked through. Remove from heat.
- Slowly stir in the sour cream and cheese. Top with green onions.