Reuben Soup

I think it’s safe to say that winter is pretty much over in Northern Virginia, if we can even claim that it started. I would argue winter does not exactly happen here – a dozen cold days doesn’t equate to winter. Sometimes I wish the epicenter of government were in Maine, now that’s something I could get used to. As it happens, I’m here in the DC metro living life until destiny takes me some place else. I figured we would have another cool day or two, so I decided to make a festive soup for St. Patrick’s week. It turned out great. Take a look.


Nutritional Value
Servings: about 10
Serving Size: 1 ¼ cup
Calories: 332.4
Fat: 23.3 g
Carbohydrates: 13.5 g
Fiber: 1.6 g
Protein: 16.5 g
Points+: 9


 Recipe Adapted from Closet Cooking

  • 3 tablespoons butter
  • 1 tablespoon onion powder
  • 2 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • ¼ cup flour
  • 6 cups chicken broth
  • 8 ounces corned beef, shredded
  • 1 ½ cup sauerkraut, drained
  • 4 medium potatoes, peeled & cut into bite sized pieces
  • 2 bay leaves
  • ½ cup heavy cream
  • ¼ cup half & half
  • 2 cups Swiss cheese
  • Pepper, to taste
  • Rye Bread {optional}



  • Melt the butter in a large saucepan over medium heat; add the onion powder, garlic and red pepper flakes. Sauté until the garlic is fragrant, about 2 minutes
  • Mix in the flour and cook, stirring constantly, for 2 to 3 minutes
  • Add the broth, deglaze the pan, add the corned beef, sauerkraut, potatoes, pepper and bay leaves. Bring to a boil, reduce the heat and simmer until the potatoes are tender, about 15 minutes
  • Add the cream, season with pepper {if needed} and remove the bay leaves
  • Top with Swiss cheese and broil until the cheese melts, about 5 minutes
  • Enjoy!!