Reuben Soup #1

Every flavor from a classic Reuben sandwich shows up in this soup: corned beef, sauerkraut, Swiss cheese, mustard, and even the bread, turned into crunchy pumpernickel croutons that float on top. It’s the sandwich deconstructed into a bowl, and it works beautifully.

Bacon renders in the pot first, then onions and garlic saute in the drippings. That smoky fat becomes the flavor base for everything that follows. Drained sauerkraut, diced potatoes, and corned beef simmer in chicken stock with caraway seeds and dry mustard until everything is heated through and the flavors meld.

The pumpernickel croutons are worth every minute of effort. Cut into squares, drizzled with melted butter, and baked until crisp, they add the dark, malty bread element that ties the whole Reuben concept together. Without them, it’s just a good corned beef soup. With them, it’s unmistakably a Reuben.

Pro Tips

• Drain the sauerkraut well. Excess brine makes the soup too sour and throws off the balance with the other ingredients.
• Use leftover corned beef from a previous meal or deli-sliced corned beef cut into cubes. Both work well here.
• Bake the pumpernickel croutons until crisp all the way through, not just on the surface. Soft-centered croutons turn soggy the moment they hit the hot soup.
• Add the Swiss cheese as a garnish at the table, not stirred into the pot. Melting Swiss into the soup makes it stringy and clumpy.

Variations

• Creamy Reuben soup: Stir in a splash of heavy cream or a roux at the end for a thicker, creamier version closer to a chowder.
• Turkey Reuben soup: Swap the corned beef for smoked turkey breast for a lighter take on the classic.