This is something I could get used to daily.

This creamy Reuben soup is a heartwarming tribute to those cherished Midwestern traditions, where the kitchen is the heart of the home and a bowl of soup can wrap you in its nostalgic embrace. Drawing inspiration from the beloved Reuben sandwich, this dish combines the savory flavors of corned beef, tangy sauerkraut, and creamy broth to create comfort in a bowl. It's a recipe that brings together memories of family gatherings, lunch counters, and the simple joy of a good meal shared with loved ones.

This delightful soup pairs beautifully with a side of buttery rye bread or a warm pretzel roll. A crisp, tangy pickle spear adds a nice contrast, as does a simple side salad with a light vinaigrette. For a true Midwestern touch, consider serving it with a hearty dollop of creamy coleslaw on the side.

Servings: 6

4 tablespoons butter
1 medium onion, finely chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
2 cups half-and-half
1 cup chopped cooked corned beef
1 1/2 cups sauerkraut, drained
1 1/2 cups shredded Swiss cheese
Salt and pepper to taste
Rye croutons (optional)
Chopped fresh parsley for garnish (optional)

In a large pot, melt butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.

Stir in the flour to create a roux, cooking and stirring constantly for 2-3 minutes.

Gradually whisk in the chicken broth, then add the half-and-half. Continue to cook, stirring frequently, until the mixture begins to simmer and thicken, about 5-7 minutes.

Add the chopped corned beef and drained sauerkraut to the pot, stirring to combine. Let the soup simmer for an additional 10 minutes, allowing the flavors to meld.

Stir in the shredded Swiss cheese, allowing it to melt completely into the soup. Season with salt and pepper to taste.

Ladle the soup into bowls and garnish with rye croutons and chopped fresh parsley, if desired. Serve hot.

For a heartier soup, add diced potatoes or carrots when you add the corned beef and sauerkraut. If you prefer a spicier kick, try adding a teaspoon of caraway seeds or a dash of hot sauce. For a lower-fat version, substitute milk for half-and-half and use reduced-fat Swiss cheese. This soup can also be made in a slow cooker; simply sauté the onions and garlic first, then add all ingredients to the slow cooker and cook on low for 4-6 hours.