Reuben Soup is the PERFECT way to use up St. Patrick's Day leftovers, made with corned beef, potatoes, Swiss cheese, and sauerkraut, the flavors of a reuben sandwich ready in 30 minutes!
In a large dutch oven over medium heat, melt butter and add celery and onion. Cook for 4-5 minutes, until onion starts to soften. Add the minced garlic and stir everything together, cooking an additional 1-2 minutes.
Add the potatoes and spices. Stir everything together and cook an additional 4-5 minutes, until the potatoes begin to soften.
Stir in beef broth and bring to a boil. Reduce heat to bring the soup to a simmer and place the lid on the pot. Cook for 10-12 minutes, until the potatoes are fork-tender.
Use an immersion blender to puree the soup until everything is smooth (or ladle soup into a blender in batches).
Stir in the corned beef, sauerkraut, Swiss cheese, and half & half. Cook an additional 1-2 minutes, stirring often, until the cheese is melted and everything is heated through. Add salt and pepper to taste. Top with pickles and serve.
Notes
Click on the time in the instructions to start a timer!StorageRefrigerate in an airtight container for 3-4 days. Reheat in a saucepan over medium-low heat.Freeze in a freezer-safe container for 2-3 months. Defrost in the refrigerator the night before. Cooking Tips
For more reuben flavor, top your bowl of soup with a drizzle of Thousand Island dressing. Check the brand to make sure it's gluten free.
If you don't have an immersion blender, you can ladle the soup into a blender in batches. Be careful, because it is very hot!
I recommend buying a block of Swiss cheese and shredding it yourself. Store-bought shredded cheese has anti-caking ingredients that can prevent it from melting well.