LOADED Reuben Potato Soup

Name: LOADED Reuben Potato Soup
Total time: 12 min
Cuisine: German
Ingredients: 6 slices bacon, chopped; 2 tbsp butter; 1 tbsp olive oil; 1 small yellow onion, diced; 2 carrots, diced; 2 celery stalks, diced; 6 garlic cloves, minced; 2 medium Yukon Gold potatoes, diced; 0.25 cup all-purpose flour; 4 cups chicken broth; 1 cup heavy cream; 1 cup milk; 2 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1 cup sauerkraut, drained; 2 cups cooked corned beef; 1.5 cups shredded Swiss; 1 cup shredded smoked Gruy R; 0.25 tsp ground thyme; 0.5 tsp paprika; Red pepper flakes; Black pepper; Salt; Thousand Island dressing; Green onions

12m

Serves 1

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LOADED Reuben Potato Soup

facebook.com

12m

Serves 1

Directions

1In a large pot over medium heat, cook the chopped bacon until crisp.
2Add butter and olive oil. Add onion, carrots, celery, and garlic, then cook until softened and fragrant.
3Add the diced potatoes and stir. Sprinkle in the flour and cook for 1 R2 minutes, stirring constantly, until everything is coated.
4Slowly pour in the chicken broth while stirring. Add the heavy cream and milk, then stir in the Dijon and Worcestershire.
5Bring to a gentle simmer and cook until the potatoes are tender and the soup has thickened, about 12 R15 minutes.
6Stir in the chopped corned beef and sauerkraut. Add the ground thyme, paprika, red pepper flakes, and black pepper, then simmer.
7Lower the heat and add the Swiss and smoked Gruy R a handful at a time, stirring until fully melted and creamy.
8Stir a little of the cooked bacon back into the soup and save the rest for topping.
9Ladle into bowls and finish with extra chopped corned beef, chopped bacon, shredded smoked Gruy R, sliced green onions, and a light drizzle of Thousand Island.

Ingredients

6 slices bacon, chopped
2 tbsp butter
1 tbsp olive oil
1 small yellow onion, diced
2 carrots, diced
2 celery stalks, diced
6 garlic cloves, minced
2 medium Yukon Gold potatoes, diced
0.25 cup all-purpose flour
4 cups chicken broth
1 cup heavy cream
1 cup milk
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1 cup sauerkraut, drained
2 cups cooked corned beef
1.5 cups shredded Swiss
1 cup shredded smoked Gruy R
0.25 tsp ground thyme
0.5 tsp paprika
Red pepper flakes
Black pepper
Salt
Thousand Island dressing
Green onions

Equipment

large pot

LOADED Reuben Potato Soup

12m

Serves 1

facebook.com

LOADED Reuben Potato Soup

facebook.com

12m

Serves 1

Directions

1In a large pot over medium heat, cook the chopped bacon until crisp.
2Add butter and olive oil. Add onion, carrots, celery, and garlic, then cook until softened and fragrant.
3Add the diced potatoes and stir. Sprinkle in the flour and cook for 1 R2 minutes, stirring constantly, until everything is coated.
4Slowly pour in the chicken broth while stirring. Add the heavy cream and milk, then stir in the Dijon and Worcestershire.
5Bring to a gentle simmer and cook until the potatoes are tender and the soup has thickened, about 12 R15 minutes.
6Stir in the chopped corned beef and sauerkraut. Add the ground thyme, paprika, red pepper flakes, and black pepper, then simmer.
7Lower the heat and add the Swiss and smoked Gruy R a handful at a time, stirring until fully melted and creamy.
8Stir a little of the cooked bacon back into the soup and save the rest for topping.
9Ladle into bowls and finish with extra chopped corned beef, chopped bacon, shredded smoked Gruy R, sliced green onions, and a light drizzle of Thousand Island.