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Creamy Cowboy Soup

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A rich and creamy soup with tender potatoes, zesty tomatoes, and spices, perfect for warming up chilly evenings.

Ingredients

Scale
  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and diced
  • 1 can (15 oz) sweet corn, drained
  • 1 can (15 oz) diced tomatoes, undrained
  • 3 cups beef broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ cup chopped fresh cilantro (for garnish)

Instructions

  1. Brown the Beef: In a large pot or Dutch oven over medium heat, add the ground beef. Cook until browned, stirring occasionally to break up the meat. Drain any excess fat.
  2. Sauté the Aromatics: Add the diced onion and minced garlic to the pot with the browned beef. Cook until the onion becomes translucent, about 5 minutes.
  3. Stir in the Vegetables: Stir in the diced potatoes, sweet corn, diced tomatoes (with juices), and beef broth. Bring the mixture to a boil.
  4. Simmer for Perfection: Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 15-20 minutes, or until the potatoes are tender.
  5. Make It Creamy: After the potatoes are cooked, stir in the heavy cream, shredded cheddar cheese, chili powder, cumin, salt, and black pepper. Mix well to combine.
  6. Heat It Through: Allow the soup to heat through, stirring occasionally until the cheese has melted into the soup and everything is warmed through.
  7. Taste and Adjust: Taste the soup and adjust the seasoning if necessary. If you’re feeling adventurous, add more chili powder or a splash of hot sauce for a kick.
  8. Serve with Style: Serve hot, garnishing each bowl with a sprinkle of chopped fresh cilantro for that little touch of freshness!

Notes

This soup pairs perfectly with crusty bread or buttered cornbread. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze without cream and cheese for up to 3 months.

Nutrition

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