Amazingly Simple Creamy Reuben Soup

Who doesn't love a classic Reuben? It's probably one of my all time favorite sandwiches. This recipe for Creamy Reuben Soup is really easy to make and delicious. If you have a lot of leftover St. Patrick's Day corned beef, you have got to give this recipe a try....I know you will just love it!


2 cups of southern style hash brown potatoes, unseasoned and thawed 
2 tablespoons butter
1 large yellow sweet onion, finely chopped
5 cloves of garlic, minced
1-11 oz pkg Bear Creek creamy cheddar potato soup mix
1 tsp pickling spices
1 cup cooked corned beef, finely shredded
1/2 cup sauerkraut, completely drain of liquid
1/4 teaspoon caraway seed
2 tablespoons Worcestershire sauce
1/4-1/2 crushed red pepper flakes, to taste
cracked black pepper to taste
1/4 cup grated Irish cheddar or Swiss cheese
chopped parsley and croutons for garnish (optional)


On a plate, squeeze sauerkraut between several paper towels until almost all liquid is removed. Set aside.

In a large soup pot, melt butter over medium-low heat. Add onions and garlic and sauté until caramelized, about 10-15 minutes. Remove from pan and place in a small bowl. Set aside.

Using the same pot you used caramelize onions and garlic, make soup according to bag directions. Add in pickling spices, corned beef, sauerkraut, potatoes, caraway seeds, and Worcestershire sauce. 

Continue to cook on medium low heat until potatoes are cooked through, Stirring every few minutes. Cook for approximately 15-20 minutes. 

Add red pepper flakes and  black pepper. Garnish with grated Irish cheddar cheese, croutons, and a sprinkling of fresh parsley.

Recipe adapted from: