Total Time
Prep 10 mins
Cook 30 mins

This recipe came from TOH and has become a family favorite. My oldest son loves this even though he says he doesn't like corned beef. Give this one a try--it's great comfort food.

Ingredients Nutrition


  1. In a soup kettle, saute onion and celery in butter until tender.
  2. Add broth and baking soda.
  3. Combine cornstarch and water; add to pan.
  4. Bring to a boil; boil for 2 minutes, stirring occasionally.
  5. Reduce heat.
  6. Add sauerkraut, cream and corned beef.
  7. Simmer and stir 15 minutes.
  8. Add cheese; heat until melted.
  9. Season to taste with salt and pepper. **Go easy on the salt as the corned beef is very salty.
  10. Garnish with rye croutons.
  11. **This tastes good made with reduced fat Swiss and fat free half and half--but can sometimes affect the texture.
Most Helpful

This soup was great. I also added some diced red potatoes and about a tablespoon or so of hot horseradish which gave it a slight kick.
I had rye bread left over so i made my own croutons. All you need to do is cut the bread into crouton size, and mix thoroughly with olive oil, salt, and pepper and put in a 275 degree oven in a single layer. Mix/flip after 10 minutes and put in for another 10 minutes then check them ever minute or two after that till they are crisp.

Blossom in Seattle March 22, 2011

I'm so glad I tried this! It is very very good, a must-make-again. It would be a perfect recipe to use up any leftover corned beef and sauerkraut, if there were any such a thing, after a St Paddy's dinner, say. Since it was one of my cooking-for-one nights, I halved this recipe, which worked out really well. I'm sure it double just as easily, the measurements are easy to work with and I love how simply this came together. I went to my favourite German deli and bought some very fresh sauerkraut, they make their own and is divine. Even people who think they don't like sauerkraut like this kraut. I picked up some very sturdy rye while I was there and got a gorgeous corned beef from a restaurant supply place I frequent. The corned beef was perfect and wasn't overly salty but I still went easy with the salt since the cheese would also add some salt. I couldn't resist and added a pinch of caraway seeds, that was the only tweak I made to the recipe, I kept to all the other ingredients! One thing that crossed my mind when it was finished simmering and the cheese had melted into the soup so velvety, I thought it would be great to finish it like French Onion soup, so I laid the homemade rye croutons on top, added a small amount of swiss cheese to the top of those and set it under the broiler for about 3 minutes to make a lovely crouton-y/cheesey top. Oh yum. I can't wait to make this for The Beau sometime, I think he'd like this, and he's quite the picky eater. Thanks for posting for us, MamaJ!

bikerchick January 25, 2008

I made this soup today and LOVE it! I used boulion for the broth, so it was plenty salty; didn't add any salt. Delicious!

Chef Doraine March 26, 2010