Cream of Reuben Soup

by Michelle Fierek

If you are a fan of the traditional Reuben sandwich, with the combination of corned beef, Swiss cheese, and sauerkraut, all melty and grilled between slices of buttery toasted rye … you’re going to love this soup! Simple to make, it’s a perfect way to use up any leftover corned beef from your St. Patty’s Day celebration!


Serve up with a cold Guinness and have a Happy St. Patrick’s Day!



1 Tablespoon extra virgin olive oil

1 small onion, chopped

2 cloves garlic, minced

3 carrots, diced

1  teaspoons oregano

1 bay leaf

1 pound cooked corned beef, diced

1 (32-ounce) chicken stock

8 ounces sauerkraut, drained and rinsed

3 Tablespoons corn starch

1/3 cup cold water

2 cups shredded Swiss cheese, plus extra for garnish

1 cup heavy cream

Salt and pepper to taste

2 Tablespoons chopped fresh chives

Marble rye croutons




1) In a large soup pot, heat oil on medium-high heat. Sauté onions and carrots, about six minutes. Add garlic, oregano, bay leaf, and diced corn beef. Stir and cook for another two minutes. Season with salt and pepper.


2) Slowly pour in chicken stock, stir in sauerkraut, and bring to a boil. Then reduce heat and simmer for about 15 minutes.


3) In a small bowl, add the cold water and whisk in corn starch to make a slurry. Stir slurry into soup and simmer another five minutes as soup begins to thicken.


4) Add in Swiss cheese and stir until combined and melted. Stir in cream and heat through. Adjust seasoning and remove bay leaf.


5) Ladle into bowls, and top with fresh chives, extra cheese, and rye croutons!