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Creamy Reuben Soup

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Ingredients
  

  • Ingredients:
  • - 1 lb corned beef diced
  • - 1 cup sauerkraut well drained
  • - 1 cup heavy cream or half-and-half
  • - 4 cups chicken broth
  • - 1 cup Swiss cheese shredded
  • - 1 onion diced
  • - 2 cloves garlic minced
  • - 2 carrots diced (optional)
  • - 2 potatoes diced (optional)
  • - 2 tablespoons flour
  • - 1 teaspoon caraway seeds or to taste
  • - Salt and pepper to taste
  • - 2 tablespoons butter
  • - Rye croutons for serving

Instructions
 

  • Cooking Instructions:
  • In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
  • If using, add the diced carrots and potatoes, stirring to combine with the onions and garlic.
  • Sprinkle the flour over the vegetables and stir well to coat. Cook for an additional 2 minutes to eliminate the raw flour taste.
  • Gradually pour in the chicken broth while stirring to avoid lumps. Add the diced corned beef, well-drained sauerkraut, caraway seeds, salt, and pepper.
  • Bring the mixture to a simmer and cook for about 20 to 25 minutes, or until the vegetables are tender.
  • Remove the pot from heat and stir in the heavy cream until fully incorporated. Taste and adjust seasoning if necessary.
  • To serve, ladle the soup into bowls and top with shredded Swiss cheese. Optionally, add rye croutons for a crunchy finish. Enjoy immediately while the cheese is melted and the soup is hot.
  • For the best results, consider using low-sodium chicken broth to help balance the saltiness from the corned beef and sauerkraut. Additionally, toasted rye croutons can elevate the soup's texture and flavor.
  • You can also explore additional vegetables like cabbage or celery for extra flavor and texture. If you have leftover rye bread, toast it to make delicious croutons—this adds a perfect crunchy topping to your soup!