Creamy Cowboy Soup
A delightful soup that combines tender potatoes, ground beef, and a creamy broth, creating a warm and flavorful dish perfect for any gathering.
Ingredients
Main Ingredients
- 4 cups Yukon gold potatoes, diced small Keeps the soup tender and creamy.
- 1 medium yellow onion, diced Builds flavor.
- 3 cloves garlic, minced Adds aroma.
- 2 cans Rotel or diced tomatoes with green chiles, undrained Provides a kick.
- 1 can corn, drained or 1.5 cups frozen Adds sweetness.
- 1 can pinto or black beans, drained and rinsed For protein.
- 4 cups beef broth Base of the soup.
- 1 to 1.5 pounds ground beef, browned and drained Can be swapped with sausage or turkey.
- 4 to 6 ounces cream cheese, room temperature Incorporated for creaminess.
- 1 cup heavy cream or half-and-half For richness.
Spices and Seasonings
- 1 tablespoon ranch seasoning
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 teaspoon smoked paprika (optional) For a smoky flavor.
- A dash of hot sauce or a squeeze of lime (optional) For extra zing.
Instructions
Preparation
- In a large pot, heat some oil over medium heat and add the diced onion. Sauté until softened.
- Stir in minced garlic, and cook for another minute until fragrant.
Cooking
- Add the browned ground beef, diced potatoes, Rotel tomatoes, corn, and beef broth. Stir to combine.
- Season the mixture with ranch seasoning, chili powder, cumin, salt, pepper, and smoked paprika if using.
- Bring the soup to a boil, then reduce the heat. Let it simmer for about 20 minutes, or until the potatoes are tender.
- Once cooked, stir in the cream cheese and heavy cream until melted and well combined.
- Adjust seasoning with more salt, pepper, or hot sauce to taste. Serve hot.
Notes
Serve with crusty bread or cornbread, and consider offering a refreshing beverage like iced tea or lemonade. Enhance flavor with fresh herbs or toppings like shredded cheese.