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Reuben Soup Photo

Reuben Soup Recipe

Lauren Keating
Reuben Soup brings all the flavors of your favorite sandwich into a soup. Perfect for your leftover corned beef.
4 from 31 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 269 kcal

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.

Nutrition

Calories: 269kcalCarbohydrates: 4gProtein: 11gFat: 12gSaturated Fat: 5gSodium: 918mgFiber: 1gSugar: 1g
Keyword Beef, Dinners, Easy, Easy Dinners, Lunches, Simmered, Soups, St. Patrick's Day
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