Slow-cooker Reuben Soup With Swiss Cheese Chips

Tender shredded corned beef simmered in a slow-cooker with aromatics like yellow onion and garlic creates the foundation for this hearty Reuben soup. The broth is enriched with heavy cream, lending a velvety body that balances the sharp tang of sauerkraut and the classic bite of Thousand Island dressing.

The standout feature is the clever addition of Swiss cheese chips. These oven-baked rounds turn into crispy, golden-brown garnishes that hold their structure when floated on top of the bowl, offering a textural contrast that mimics the experience of a toasted rye sandwich in a much more casual, spoonable format.

This is a practical solution for cold-weather weeknight dinners when you want deep, slow-simmered flavors without constant kitchen monitoring. Since the corned beef yields so generously, it is a reliable candidate for batch cooking, holding up well in the fridge or freezer for when you need a quick meal on hand.

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If you enjoy the comforting depth of a slow-simmered meal, you might also appreciate the vibrant profile of a zesty Swiss chard and lentil soup, which brings a similar heartiness to your weeknight rotation. For those who find comfort in the classic combination of starch and dairy, our recipe for traditional Ecuadorian potato and cheese soup offers another excellent way to experiment with creamy textures and robust, savory foundations.

Key Ingredients

Corned beef: The primary protein base shredded to provide a hearty texture to the soup.
Beef broth: Forms the rich, savory liquid foundation for the slow-cooked soup.
Heavy cream: Stirred in at the end to create a smooth and creamy consistency.
Sauerkraut: Provides a bright, acidic garnish that balances the richness of the beef.
Thousand island dressing: Used as a tangy topping to replicate the flavor profile of a classic Reuben sandwich.
Swiss cheese: Baked until crispy to create unique cheese chips for a crunchy, savory garnish.
Yellow onion: Cooked down with the beef to build a deep, aromatic flavor base.

Cozy Soup and Sandwich Pairings

If you want to stick with the deli-inspired theme, try this classic roasted tomato soup and grilled cheese combo for an iconic lunch.
When you are craving something milder, this creamy broccoli and cheddar soup mirrors the rich, cheesy notes found in our Reuben soup.
For a lighter yet deeply savory option, this simple Egyptian orzo soup is perfect when you need a quick, nourishing bowl to round out your meal plan.

Slow-cooker Reuben Soup With Swiss Cheese Chips

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Soup Ingredients

2 pounds of corned beef with seasonings packets*8 cups beef broth1 medium yellow onion, peeled & diced3 garlic cloves, peeled & minced2 teaspoons sea salt1 teaspoon black pepper2 cups heavy cream

Garnish

1 cup sauerkraut (we used a cabbage & carrot kraut)Freshly minced parsley1 cup thousand island dressing

Cheese Chips

12 (1)-ounce Slices Of Swiss Cheese

*To Make Your Own Seasoning If You Don’t Have A Packet

1 tablespoon mustard seeds1 teaspoon dill seeds1 teaspoon celery seeds1 teaspoon coriander seeds

Instructions

Unwrap the corned beef and rinse very well in the sink.Set out your slow-cooker and place the corned beef in the center of the insert. Pour beef broth over and all around the beef.Add onion and garlic to the slow-cooker.Season with the seasonings packet the beef came packaged in (or mix your own seasonings), sea salt and black pepper.Place the lid on the slow-cooker and set to low heat and cook for 8 hours.About 15 minutes before the soup is ready, preheat your oven to 400 degrees Fahrenheit.Prepare your cheese chips by placing each slice of Swiss cheese on a baking tray lined with parchment paper and bake until the cheese is melted and bubbly, about 5-7 minutes.Remove from the oven and allow to cool until they are solid and pliable and easy to pick up and fold in half to use as a garnish in the soup.When the soup is done slow-cooking, open the slow-cooker lid and carefully shred the corned beef with two large forks.Pour heavy cream in the soup and stir very well.Serve between 12, garnishing with a spoonful of sauerkraut and thousand island dressing, a cheese chip and fresh parsley and store any leftovers in the fridge for up to 5 days.You can also freeze this soup in a sealed plastic bag or container for up to 6 months.

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