Oh, my dear friend, imagine all the savory, tangy, creamy goodness of a classic Reuben sandwich—tender corned beef, zesty sauerkraut, and nutty Swiss cheese—transformed into a warm, comforting bowl of soup. And the best part? Your slow cooker does almost all the work.
This isn’t a complicated recipe. It’s the kind of dish you can toss together in the morning and let bubble away while you go about your day . By dinner time, your kitchen will be filled with the most inviting aroma, and you’ll have a rich, velvety soup ready to ladle into bowls.
Why You’ll Love This Recipe
- Set-it-and-forget-it: Your slow cooker handles the long simmer, making it perfect for busy days or relaxed weekends.
- All the classic Reuben flavors: The satisfying saltiness of corned beef, the bright tang of sauerkraut, and the creamy richness of Swiss cheese all come together in one pot.
- Flexible ingredient options: You can go with a simple 4-ingredient version or a more broth-and-cream-based one, depending on what you have on hand.
- Versatile serving: Serve it as a hearty main course with a side of crusty rye bread for dipping, or offer it as a unique, warming starter.
What You’ll Need
There are two common approaches to this soup: an ultra-simple version and a slightly more traditional one. Both are delicious, so choose what suits your mood and pantry.
For the Ultimate Simplicity (4 Ingredients)
This approach, inspired by potluck favorites, is wonderfully easy and requires no extra chopping .
Ingredient Amount Notes
Cooked corned beef 1 ½ lbs Cut into bite-sized chunks .
Sauerkraut 1 (32-ounce) jar Drained, but do not rinse for the full tangy flavor .
Cream of celery soup 1 (26-ounce) family-size can Condensed; do not dilute .
Swiss cheese 3 cups Shredded, divided .
For a Classic Slow-Cooker Version
This version includes aromatics and a richer broth for a more developed flavor .
Ingredient Amount Notes
Corned beef 1 – 2 lbs Diced or chopped .
Sauerkraut 1 cup Rinsed and drained if you prefer a milder tang .
Beef broth 2 – 4 cups Provides a rich, savory base .
Onion 1 medium Diced .
Heavy cream 1 – 2 cups Stirred in near the end for a luxurious texture .
Swiss cheese 1 – 1 ½ cups Shredded .
Garlic & Seasonings To taste Minced garlic, caraway seeds, and black pepper add wonderful depth .
A Simple Guide to Making It
- Prep Your Ingredients
For the 4-ingredient version, simply drain your sauerkraut and cut your corned beef into chunks . If using the classic version, take a few extra minutes to dice the onion and chop the celery, then sauté them in a pan with butter until they are soft. This step, while optional, builds a great flavor foundation .
- Layer Everything in the Slow Cooker
For the 4-ingredient version, spread the drained sauerkraut in an even layer in a lightly greased slow cooker. Scatter the corned beef over the top. Pour the condensed soup over everything, and finally, sprinkle on 2 cups of the shredded Swiss cheese .
For the classic version, transfer your sautéed onions and celery to the slow cooker. Add the corned beef, beef broth, sauerkraut, and your seasonings .
- Let It Simmer
For the 4-ingredient version: Cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the soup is hot and bubbling . For the classic version: Cook on LOW for 6-8 hours or HIGH for 3-4 hours to allow the flavors to meld .
- Add the Cream and Cheese
About 30 minutes to an hour before serving, stir in the heavy cream and the remaining shredded Swiss cheese . Let it heat through, stirring occasionally, until the cheese is completely melted and the soup is velvety smooth. For the 4-ingredient version, you’ll simply sprinkle the remaining cup of cheese on top, cover, and let it melt for the final 10-15 minutes