Slow Cooker Creamy Reuben Soup is a delightful twist on the classic Reuben sandwich, bringing together all the beloved flavors in a cozy, creamy soup. This dish combines tender corned beef, tangy sauerkraut, and melted cheese, creating a comforting bowl of goodness that is perfect for chilly days or festive gatherings, especially around St. Patrick's Day.
Ingredients
Scale:
1 lb corned beef, diced
1 cup sauerkraut, rinsed and drained
1 medium onion, diced
2 cups beef broth
1 cup heavy cream
1 cup Swiss cheese, shredded
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
1 teaspoon paprika
Salt and pepper, to taste
Chopped fresh parsley (optional)
Additional shredded Swiss cheese (optional)
Instructions
Start by dicing the corned beef and onion. Rinse and drain the sauerkraut to remove excess salt and acidity.
In your slow cooker, add the diced corned beef, sauerkraut, diced onion, garlic powder, paprika, and Worcestershire sauce. Stir gently to combine.
Pour in the beef broth, ensuring all ingredients are submerged.
Cover and cook on low for 6-8 hours or on high for 3-4 hours until the flavors meld and the onions are tender.
About 30 minutes before serving, stir in the heavy cream and Swiss cheese. Mix until the cheese is melted and incorporated smoothly.
Taste the soup and adjust seasoning with salt and pepper as needed.
Once the cheese is melted and the soup is heated through, ladle it into bowls. Garnish with chopped parsley and additional shredded Swiss cheese if desired.
