Just another thrifted cookbook recipe

Okay, Reuben lovers, gather 'round! I recently stumbled upon this incredible 5-ingredient creamy Reuben soup recipe from a thrifted cookbook, and let me tell you, it's become my new obsession. What started as just a curiosity has turned into a weeknight dinner staple, especially when I’m craving something hearty and comforting but don’t have a lot of time. This isn't your average soup; it perfectly captures the tangy, savory, and creamy essence of a classic Reuben sandwich, transformed into a warm, inviting bowl. When I first saw the simplicity of it, I was a little skeptical. Only five ingredients? Could it really deliver that authentic taste? But after my first spoonful, I was completely hooked. The combination of savory corned beef, tangy sauerkraut, and rich, melted cheddar, all suspended in a creamy celery soup base, is just divine. It’s the kind of meal that wraps you in a warm hug, especially on a chilly evening. One of the best things about this recipe is how adaptable it is. While the original calls for cream of celery soup and shredded cheddar, I sometimes like to experiment. For a slightly different twist, you could try cream of mushroom soup for an earthier tone, or even a mix of cheddar and Swiss if you want to lean a bit more into the traditional Reuben cheese profile. And if you're feeling fancy, a sprinkle of caraway seeds (a classic rye bread flavor!) can really elevate the soup, giving it an extra layer of authentic Reuben aroma. Now, for those of you who appreciate the 'set it and forget it' method, especially on busy days, I’ve got a fantastic adaptation for you: the slow cooker version! While this 5-ingredient recipe is already super quick on the stovetop, sometimes I love the convenience of my slow cooker. To make a creamy Reuben soup in your slow cooker, simply combine the cream of celery soup, milk, shredded corned beef (you can buy pre-cooked or cook your own), and drained sauerkraut in the crockpot. Cook on low for about 3-4 hours, or on high for 1.5-2 hours, until everything is heated through and the flavors have melded beautifully. About 30 minutes before serving, stir in the shredded cheddar until it's completely melted and creamy. This method is perfect for meal prepping or when you want dinner ready right when you walk in the door. The 'X-IT and FORGET-IT-COOKBOOK' vibe from my OCR discovery really resonates with this slow cooker approach! Serving this soup is also a joy. While croutons are a great topping (especially rye ones!), I sometimes serve it with a side of toasted rye bread for dipping, or even grilled cheese sandwiches for a truly indulgent meal. A dollop of Thousand Island or Russian dressing on top can also add an extra layer of traditional Reuben flavor that's just irresistible. It’s a simple recipe that truly delivers on comfort and taste, making it one of my favorite easy dinner solutions. Give it a try – you won't regret it!