Creamy Reuben Soup

By The Krautfather  ,

September 24, 2012

  • Prep: 20 mins
  • Cook:


1 cup Frank's or SnowFloss Kraut, well drained

1/2 cup onion, chopped

1/4 cup celery, chopped

3 Tbs butter or margarine

1/4 cup unsifted flour

3 cups water

4 tsp beef flavored bouillon or beef bouillon cubes

1/2 lb corned beef, shredded

3 cups half and half

12 oz pkg swiss cheese, shredded

6 to 8 slices rye or pumpernickel bread, toasted and cut into quarters


1In a large saucepan cook onion and celery in butter until tender.

2Stir in flour until smooth.

3Gradually stir in water and bouillon and bring to boil.

4Reduce heat and simmer uncovered 5 minutes.

5Add corned beef, kraut, half and half and 1 cup cheese.

6Cook 30 minutes until slightly thickened, stirring frequently.

7Ladle into 8 oven-proof bowls.

8Top each with toasted bread and 1/2 cup cheese.

9Broil until cheese melts. Serve immediately.


Nutrition Facts

Serving Size8

3 Reviews


June 22, 2017

So easy and so delicious. A definite recommendation


June 22, 2017

yummy ingredients! not too difficult to make once you have all you need for the prep.


June 22, 2017

Made exactly to recipe, so easy and a great hit, will be making this regularly

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