📋 Reuben Soup Recipe

Reuben chowder in a black pot with ladle and clover leaf green and white napkins in the background

5 from 4 votes

This Reuben soup is like a delicious Reuben sandwich in soup form! Using corned beef deli meat and grated swiss cheese, as well as milk and Greek yogurt instead of cream, it's an easy, healthy and scrumptious soup that's perfect for St. Patrick's day, but delicious anytime of the year.

Course dinner, lunch

Cuisine American, Irish

Keyword Reuben chowder, Reuben Soup

Special Diet Weight Watchers

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 470kcal

Author Terri Gilson

Ingredients

1 medium onion. chopped
3 tablespoon unsalted butter
3 cups beef broth
3 cups milk * I use 1% milk
350 g lean corned beef (deli meat) chopped
1 cup drained sauerkraut chopped
1.5 teaspoon caraway seeds
1 teaspoon hot mustard
¾ cup Greek yogurt (0% non-fat)
3 teaspoon dry mustard/ mustard powder
2 cups shredded Swiss cheese
¾ cup all-purpose flour
6 tablespoon olive oil

US Customary - Metric

Instructions

Sauté onion in butter until tender.
Add beef stock.
Bring to a boil, reduce heat to low simmer for 5 minutes.
Stir in chopped corned beef, drained and chopped sauerkraut, caraway, mustards, Greek yogurt, milk, and shredded Swiss cheese. *Shred Swiss cheese on fine shredding for best results
Cook and stir on medium- low until cheese is melty, but not completely melted (about 10 minutes) .
Mix oil and flour together to make roux and add to pot.
Cook on medium low, whisking constantly until mixture thickens and cheese is melted. *It's really important that you whisk constantly until the cheese is melted and the ingredients are fully incorporated. Remove from heat.
Serve with rye bread, crackers or croutons. It also goes well with dill pickles on the side. Garnish with additional caraway seeds, if desired.
*If you need to keep it warm, keep it on low in a slow cooker