Description
Rich & Creamy Cowboy Soup with Vegetables – A hearty, comforting bowl. Discover my family’s favorite, packed with veggies and creamy goodness for any night.
Ingredients
Scale
- Base Builders:
- 1 lb lean ground beef
- 1 yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 lbs Russet potatoes, peeled and cubed
- Flavor Foundations:
- 2 tbsp all-purpose flour
- 6 cups chicken broth (low sodium)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp smoked paprika
- Salt and black pepper to taste
- Creamy Finish:
- 1 cup heavy cream
- 1.5 cups sharp cheddar cheese, freshly grated
- Fresh Fixings:
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef & Veggies:: In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Once it’s no longer pink, drain any excess fat. Add the chopped onion, carrots, and celery to the pot. Sauté for about 5-7 minutes, until the vegetables start to soften and the kitchen smells absolutely amazing. This is where the magic starts, getting those flavors to really meld together. Honestly, sometimes I get so caught up in the aroma, I almost forget to stir!
- Build the Flavor Base:: Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant. Oh, that garlic smell is just divine! Then, sprinkle the all-purpose flour over the beef and vegetables, stirring constantly for 1-2 minutes. This step is crucial for thickening the soup later; you’re essentially cooking out the raw flour taste. I always make sure to scrape the bottom of the pot here to get all those browned bits up – that’s pure flavor, folks!
- Simmer and Soften:: Pour in the chicken broth and diced tomatoes, stirring well to combine everything. Add the cubed potatoes. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, or until the potatoes are fork-tender. This is the patience part. I used to peek every two minutes, but now I know letting it just bubble gently is key for tender veggies. You’ll start to see the potatoes soften and the broth thicken, it’s a beautiful sight!
- Add Creaminess & Cheese:: Once those potatoes are perfectly tender, it’s time for the good stuff. Pour in the heavy cream and stir until everything is smooth and luscious. Then, in goes the freshly grated sharp cheddar cheese! Stir it until it’s completely melted and integrated into the soup, forming that beautiful, rich texture. This step truly transforms it into a Rich & Creamy Cowboy Soup with Vegetables, giving it that luxurious, comforting feel.
- Season & Taste:: Taste, taste, taste! This is so important. Add salt, black pepper, and maybe a little more smoked paprika until the flavors sing to you. I always add a pinch of cayenne here, too, just for a little warmth, but that’s my personal touch. Don’t be afraid to adjust; your taste buds are your best guide. I’ve definitely over-salted a soup or two in my day, so go slow and adjust as needed!
- Serve It Up:: Ladle out that gorgeous Rich & Creamy Cowboy Soup with Vegetables into big, cozy bowls. Garnish with a sprinkle of fresh parsley for a pop of color and freshness. The steam rising, the aroma filling your kitchen – honestly, it just feels like home. Serve it with some crusty bread for dipping, and get ready for some serious comfort. This is the moment all that kitchen chaos pays off!