Creamy Reuben Soup

Okay, so here's the deal. This Creamy Reuben Soup? It's seriously amazing. Like, really, really good. I'm not just saying that - I actually made it last weekend and, wow, it knocked my socks off. It's got all the yummy stuff from a Reuben sandwich (you know, the corned beef, sauerkraut, Swiss cheese - all that good stuff) but in a warm, cozy soup. It's perfect for when it's chilly out or when you just want something super satisfying. The best part? It's actually pretty easy to make. You don't need to be a fancy chef or anything. Just follow the recipe, and boom - you've got yourself a bowl of pure comfort. Trust me, once you try it, you'll be hooked.

What makes this soup so special?

• It's like eating a Reuben sandwich, but in soup form. How cool is that?
• It's super filling. Like, you won't be hungry an hour later, I promise.
• It's really easy to make. Seriously, if I can do it, anyone can.
• The creamy texture? Oh man, it's so good. And the flavors? They'll knock your socks off.
• Got leftover corned beef? This soup is perfect for using it up.
• You can tweak it to make it just how you like it. More cheese? Go for it. Extra sauerkraut? Why not?
• It's perfect for those days when it's cold outside and you just want to curl up with something warm and comforting.

Plus, if you're doing the whole keto or low-carb thing, you can totally make this work for you. Just swap out a few things, and bam - you've got yourself a Keto Reuben Soup or a Low-Carb Reuben Soup. How's that for versatile?

What do you need to make this yummy soup?

• 1 cup chopped yellow onion
• 1 cup peeled and chopped carrots
• 2 tablespoons unsalted butter
• 1 tablespoon minced fresh garlic
• ¼ cup all-purpose flour
• 4 ½ cups chicken broth
• 1 pound chopped deli corned beef
• 1 (14.5 ounce) can sauerkraut, drained
• ½ teaspoon caraway seeds
• ½ cup Thousand Island dressing
• 1 large bay leaf
• 1 cup heavy cream
• 1 cup shredded Swiss cheese

Let's talk about these ingredients for a sec:

Yellow onion and carrots: These guys are like the backbone of the soup. They give it a nice flavor and some texture. The onions get all sweet when you cook 'em, and the carrots add a bit of earthiness and make it look pretty.

Unsalted butter: This is for cooking the veggies. It makes everything taste richer and helps bring out all the flavors.

Fresh garlic: Minced garlic just makes everything better, doesn't it? It adds a nice punch of flavor.

All-purpose flour: This is what makes the soup thick and creamy. It's like magic.

Chicken broth: This is the base of the soup. You could use beef broth if you want it to taste even more like a Reuben, but chicken broth works great too.

Deli corned beef: This is the star of the show. It's what makes it a Reuben soup, after all. Using deli corned beef makes it super easy.

Sauerkraut: You can't have a Reuben without sauerkraut! It adds a nice tangy flavor and some texture.

Caraway seeds: These little guys pack a big punch. They taste kind of like rye bread, which is what you'd normally have a Reuben on.

Thousand Island dressing: This makes the soup creamy and gives it that classic Reuben flavor.

Bay leaf: You'll take this out before you eat the soup, but it adds a nice flavor while it's cooking.

Heavy cream: This is what makes the soup super creamy and indulgent.

Swiss cheese: You can't have a Reuben without Swiss cheese! It melts into the soup and makes it all gooey and delicious.

How do you make this awesome soup?

1. First, grab a big pot - like a Dutch oven or something. Melt the butter in it over medium-high heat. This is gonna be the base of your soup.
2. Throw in the chopped onions and carrots. Cook 'em for about 5 minutes, stirring every now and then. You want the veggies to start getting soft and the onions should look kinda see-through.
3. Now add the garlic and cook for another 30 seconds. Keep stirring! Garlic can burn really easily, and burnt garlic is no fun.
4. Next, slowly add the flour, stirring the whole time. This is gonna help make your soup nice and thick. Make sure you keep stirring so you don't get any lumps.
5. Pour in the chicken broth, then add the corned beef, sauerkraut, caraway seeds, Thousand Island dressing, and the bay leaf. Give it all a good stir.
6. Let it come to a gentle boil, then turn down the heat so it's just simmering. Cover it and let it cook for 20 to 25 minutes. The carrots should be nice and tender by then.
7. Take it off the heat and stir in the heavy cream. Don't forget to fish out that bay leaf - it's done its job!
8. Serve it up hot with a bunch of shredded Swiss cheese on top. The cheese will get all melty from the hot soup. Yum!