Description
This Creamy Cowboy Soup Recipe brings warmth and flavor to your table. Loaded with ground beef, potatoes, and a creamy broth, it’s a family favorite for sure.
Ingredients
Scale
- Base Ingredients:
- 1 lb ground beef (80/20 preferred)
- 2 large Yukon Gold potatoes, peeled and diced (about 3 cups)
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- Flavor Boosters:
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (4 oz) can diced green chiles, undrained
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Creamy Goodness:
- 4 cups chicken broth
- 1 cup heavy cream
- 4 oz cream cheese, softened
- Finishing Touches:
- 1 cup shredded sharp cheddar cheese, divided
- 1/4 cup fresh cilantro or parsley, chopped, for garnish
Instructions
- Brown the Beef, Mama Tessa Style:: First things first, get that ground beef into a big ol’ pot over medium-high heat. Break it up with a spoon and let it sizzle until it’s beautifully browned all over. Oh, the smell! It fills the kitchen with that comforting, savory aroma. Once it’s cooked through, drain most of the fat, but leave a little behind for flavor—we’re not aiming for bland here, hon. I always forget to grab the colander and end up awkwardly tipping the pot, making a tiny mess, but hey, that’s just real life, right?
- Sauté the Aromatics:: Now, toss in your chopped onion and let it soften up in that leftover beef fat. Stir it around for about 5-7 minutes until it’s translucent and smelling sweet. Then, add your minced garlic and cook for just another minute until you can really smell it. This is where I always have to stop myself from adding too much garlic too early and burning it—oops, done that before! The kitchen starts to smell absolutely divine at this point, like something truly special is brewing.
- Build the Flavor Base:: Pour in the chicken broth, diced tomatoes, and green chiles. Stir in your chili powder, cumin, and smoked paprika. Give it a good stir to combine all those amazing flavors. Add your diced potatoes, making sure they’re mostly submerged in the liquid. This is where the magic starts to happen, as the spices wake up and mingle. I always get a little excited here, picturing the hearty Creamy Cowboy Soup Recipe coming together.
- Simmer Until Tender:: Bring the soup to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until those potatoes are fork-tender. Don’t rush this step; happy potatoes make for happy soup! The whole house will start to smell incredible, a warm, savory scent that just screams ‘dinner’s almost ready!’ I like to give it a stir every now and then, just to make sure nothing’s sticking.
- The Creamy Transformation of Creamy Cowboy Soup Recipe:: Once the potatoes are tender, take the pot off the heat for a minute. Stir in the heavy cream and cream cheese until everything is smooth and wonderfully creamy. Make sure that cream cheese melts completely, no lumps allowed! This is the part that transforms it into a truly Creamy Cowboy Soup Recipe. I didn’t expect that first time how easily it would all come together, but it does, turning from a simple stew into something rich and velvety.
- Finish and Serve:: Return the pot to low heat. Stir in about half of your shredded cheddar cheese until it’s melted and fully incorporated. Ladle your beautiful Creamy Cowboy Soup Recipe into bowls, top with the remaining cheddar, and a sprinkle of fresh cilantro or parsley. Serve it up hot! It should look rich, smell earthy and savory, and taste like pure comfort. This is the moment I always admire my handiwork, even if there’s a bit of cheese stuck to the spoon.