- 3 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon caraway seeds, optional
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1 1/2 cups shredded Swiss cheese
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
For serving:
- Extra shredded Swiss cheese
- Rye bread or rye croutons
- Chopped fresh parsley, optional
Helpful Tools
You'll need:
- Slow cooker
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Small saucepan
- Whisk
- Ladle
Nothing complicated!
Ingredient Additions and Substitutions
Use Leftover Corned Beef
This recipe is absolutely perfect for leftover corned beef after a holiday meal.
Instead of making another sandwich, turn those leftovers into something completely different.
Try Pastrami
Pastrami isn't traditional corned beef, but it can work in a pinch and gives the soup a slightly different flavor.
Swap the Cheese
Swiss cheese is the classic choice, but you could experiment with:
- Gruyère
- Emmental
- Provolone
- Monterey Jack
Swiss is still my favorite for that unmistakable Reuben connection.
Use Heavy Cream or Half-and-Half
Heavy cream makes the soup richer, while half-and-half creates a slightly lighter result.
Add Caraway Seeds
Caraway is optional, but I highly recommend it if you enjoy the flavor of rye bread.
It adds a subtle earthy, aromatic note that works beautifully with the corned beef and sauerkraut.
Add Diced Carrots
For a little extra color and sweetness, add a small amount of diced carrot along with the potatoes.
How to Make Slow Cooker Creamy Reuben Soup
Step 1: Prepare the Ingredients
Dice the potatoes and onion, mince the garlic, and chop or shred the cooked corned beef.
Drain the sauerkraut well.
You don't need to squeeze every drop of moisture from it, but removing excess liquid helps keep the soup from becoming overly watery.
Step 2: Add the Main Ingredients to the Slow Cooker
Add the following to your slow cooker:
- Corned beef
- Potatoes
- Onion
- Garlic
- Sauerkraut
- Broth
- Dijon mustard
- Worcestershire sauce
- Caraway seeds
- Black pepper
Stir everything together.
Already smelling good!
Step 3: Slow Cook
Cover and cook on LOW for 5–6 hours or until the potatoes are tender.
You can also cook on HIGH for about 2 1/2–3 1/2 hours, although the low setting gives the flavors more time to develop.
Step 4: Make the Creamy Base
About 20–30 minutes before serving, melt the butter in a small saucepan over medium-low heat.
Whisk in the flour and cook for about a minute.
Slowly whisk in the heavy cream until smooth.
Continue heating gently until the mixture thickens slightly.
Step 5: Add the Cream Mixture
Pour the cream mixture into the slow cooker.
Stir gently until incorporated.
Don't let the soup boil aggressively once the dairy has been added.
Step 6: Add the Swiss Cheese
Add the shredded Swiss cheese a little at a time, stirring gently until melted and incorporated.
Look at that!
Now it really starts looking like Reuben soup.
Step 7: Taste and Adjust
Taste the soup before adding additional salt.
Corned beef, sauerkraut, broth, and cheese can all contribute quite a bit of salt.
Add more black pepper, Dijon mustard, or Worcestershire sauce if you want to adjust the flavor.
Step 8: Serve
Ladle the hot soup into bowls.
Top with extra shredded Swiss cheese if desired.
Serve with toasted rye bread, rye croutons, or a slice of crusty bread.
What to Serve With Reuben Soup
Because this soup is rich and filling, simple sides are perfect.
Rye Bread
This is probably the most obvious—and most delicious—choice.
Toast slices of rye bread and serve them alongside the soup for dipping.
Rye Croutons
Cut rye bread into cubes, toast until crisp, and scatter them over the soup.
It's like turning the sandwich into a crunchy topping!
Simple Green Salad
A crisp green salad with a light vinaigrette provides a fresh contrast to the creamy soup.
Pickles
A few dill pickle spears on the side add even more tangy flavor.
Tips for the Best Reuben Soup
Drain the Sauerkraut
This is important.
Too much liquid from the sauerkraut can dilute the broth and make the soup more watery than you'd like.
Don't Add Too Much Salt
Corned beef and sauerkraut can both be salty.
Taste before seasoning.
Add the Dairy Near the End
For the smoothest texture, add the cream and cheese toward the end of cooking rather than leaving them in the slow cooker for hours.
Shred the Cheese Yourself
Freshly shredded Swiss cheese generally melts more smoothly than many pre-shredded varieties.
Don't Boil After Adding the Dairy
Keep the soup gently heated once you've added the cream and cheese.
A hard boil can cause dairy-based soups to become grainy or separate.
Cut the Potatoes Evenly
Try to cut the potatoes into similarly sized pieces so they finish cooking at approximately the same time.
Can I Use Leftover Corned Beef?
Absolutely!
In fact, this is one of my favorite reasons to make this soup.
If you have leftover corned beef from a holiday meal, chop it up and put it to work in this recipe.
It's a delicious way to turn leftovers into an entirely new meal.
Can I Make Reuben Soup Ahead of Time?
Yes, but there is one important consideration.
Creamy soups can change texture when reheated, so if you're making this soup ahead, consider preparing the slow-cooked portion first and adding the cream and cheese when you're reheating it.
That can help maintain a smoother texture.
How to Store Leftovers
Allow the soup to cool before transferring it to airtight containers.
Refrigerate and enjoy within approximately 3–4 days.
Reheat gently on the stovetop or in the microwave, stirring occasionally.
Avoid bringing it to a vigorous boil.
Can You Freeze Creamy Reuben Soup?
Freezing dairy-based soups can sometimes change their texture.
The cream and cheese may separate slightly after thawing.
For that reason, I prefer freezing the soup before adding the cream and cheese when possible.
Prepare the corned beef, broth, vegetables, and sauerkraut portion, cool it completely, and freeze it in an airtight freezer-safe container.
When ready to serve, thaw it in the refrigerator, heat gently, then add the cream and cheese near the end.
Make-Ahead Instructions
If you're preparing this for a gathering, you can cook the main soup base earlier in the day.
When you're ready to serve, warm it gently and finish it with the cream and Swiss cheese.
This makes it much easier to serve a crowd without having to prepare everything at the last minute.
Recipe Information
Prep Time: 20 minutes
Slow Cooker Time: 5–6 hours on LOW
Finishing Time: 20–30 minutes
Total Time: About 6 hours
Servings: 6
Category: Soup, Main Dish
Cuisine: American
Method: Slow Cooker
Frequently Asked Questions
Can I make this soup without potatoes?
Yes. The potatoes add heartiness, but you can leave them out if you'd prefer a lower-starch soup.
Can I use canned sauerkraut?
Yes. Drain it well before adding it to the slow cooker.
Is Reuben soup gluten-free?
Not necessarily. Ingredients such as Worcestershire sauce, broth, and flour can vary by brand. If you need the soup to be gluten-free, check every packaged ingredient and use a gluten-free flour substitute.
What cheese is best for Reuben soup?
Swiss cheese is the classic choice. Gruyère or Emmental are good alternatives if you want a similar flavor and melting quality.
Can I make this soup on the stovetop?
Yes. Simmer the corned beef, potatoes, onion, garlic, sauerkraut, broth, and seasonings in a large pot until the potatoes are tender. Then finish with the cream and cheese.
Why did my cheese become stringy?
Cheese can become stringy or separate when exposed to very high heat. Add it gradually and keep the soup gently heated rather than boiling.
Can I use deli corned beef?
Yes. Thinly sliced deli corned beef can be chopped into small pieces and used when leftover cooked corned beef isn't available.
Nutrition Information
Approximate nutrition per serving:
- Calories: 500–550
- Protein: 28–32 g
- Fat: 35–40 g
- Carbohydrates: 22–26 g
- Fiber: 3–4 g
- Sodium: 1,300–1,600 mg
Actual nutrition will vary depending on the corned beef, broth, cheese, and other brands used.
Final Thoughts
There's something so satisfying about taking a recipe everyone knows and turning it into something completely unexpected.
A Reuben sandwich is already delicious.
But a creamy Reuben soup?
Now we're talking!
You've got tender corned beef, tangy sauerkraut, creamy broth, melty Swiss cheese, and just enough mustard and seasoning to bring all those flavors together.
And because the slow cooker handles most of the cooking, it's the kind of recipe you can start earlier in the day and forget about until dinner time.
Then you walk into the kitchen and that savory smell hits you.
Dinner is ready.
Serve it with toasted rye bread, grab a spoon, and settle in.
This is comfort food with a Reuben twist—and I'm pretty sure you'll be scraping the bottom of the bowl when it's gone!
If you make this Slow Cooker Creamy Reuben Soup, leave a review and tell me what you thought! And if you take a photo, share it on Pinterest so other Reuben lovers can discover this cozy recipe, too
