All the bold, tangy, and cheesy flavors of a Reuben sandwich turned into a creamy, hearty soup perfect for chilly nights.

Scale

2 tbsp butter

1 onion, chopped

2 garlic cloves, minced

¼ cup all-purpose flour

4 cups chicken broth

1 cup heavy cream

½ lb corned beef, chopped

1 cup sauerkraut, drained

1 cup shredded Swiss cheese

¼ cup Russian or Thousand Island dressing

Salt and pepper to taste

Rye bread croutons, for garnish

Parsley, for garnish

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1. Melt butter in pot, sauté onion and garlic 5 minutes.

2. Stir in flour, cook 2 minutes.

3. Slowly whisk in chicken broth, simmer.

4. Stir in cream.

5. Add corned beef, sauerkraut, cheese, and dressing. Mix until cheese melts.

6. Season with salt and pepper.

7. Simmer 10 minutes.

8. Serve hot with rye croutons and parsley.

Use half-and-half for lighter soup.

Swap corned beef with pastrami, turkey, or chicken.

Make base a day ahead, add cheese when reheating.