*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This soup has outstanding flavor! However, I wanted to cut down on the fat so I used a 14 oz. can of evaporated skim milk, a half cup of 1% and a half cup of half-and-half cream. I also cut down the cheese to about a 1 1/4 cups. It was absolutely delicious and I'll make it again.
I was looking for a soup for St. Pat's Day, something different. I found this and thought I would try it. I made it for my co-workers, threw it together the night before and took it to the office in the slow cooker for lunch. As soon as they tasted it they couldn't believe how good it was. Word spread fast around the office and 15 people asked me for the recipe. The ONLY thing I changed was the half & half, I used 1 small container of it and the rest was a combination of skim milk and whole milk. A couple of people thought it was a bit salty so next time I would replace the bouillon with beef broth. Otherwise this is an excellent soup worth trying. 5 + stars!!!!!!!!
I made this for a potluck at church and it was all gone. I put it in a crock pot and served toasted rye bread and shredded swiss on the side. Several people asked for the recipe. All I added was a little lemon pepper which seemed to add that extra dimension of flavor. I will definitely make this again!
I do NOT like sauerkraut but since my husband loves reuben sandwiches I thought I'd give this a try. Wow was it ever good and so easy to make. I followed the recipe exactly but rinsed the sauerkraut a little bit and also used no-salt swiss and 1/2 of the bouillon was no-salt. Tasted perfect to us. We loved it. A keeper for sure!
i thought this was a great soup but i did do a couple of steps different. made the soup but instead of putting in the broiler i made croutons by cutting up rye bread in to bite size pieces brushing with lots of melted butter and sprinkling with salt. put in the oven for 15 mins on 350 or until crunchy. put those on top of soup and sprinkled with swiss cheeses then drizzled with thousand island dressing.
My wife says this is her new favorite soup off all time. Soups got game!! One bowl is all you can eat though rich! I also would have a couple of small toasted pices off rye to soak up the bottom of the bowl! Dingo out!