Hearty Creamy Cowboy Soup: Ranch-Style Comfort (Print Version)

Whip up a satisfying Hearty Creamy Cowboy Soup! This ranch-style dish blends savory beef, hearty veggies, and a rich, creamy broth for pure comfort.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American, Southwestern
Dietary: Contains Dairy, Contains Meat

# Ingredients:

→ Base Ingredients

01 - 1 lb ground beef (80/20)
02 - 1 large yellow onion, chopped
03 - 4 cloves garlic, minced
04 - 2 large russet potatoes, peeled and diced (about 3 cups)
05 - 1 (14.5 oz) can diced tomatoes, undrained
06 - 4 cups beef broth (low sodium)
07 - 1 (15 oz) can black beans, rinsed and drained
08 - 1.5 cups frozen corn kernels

→ Flavor Builders

09 - 1 tbsp chili powder
10 - 1 tsp ground cumin
11 - 1 tsp smoked paprika
12 - 4 oz cream cheese, softened
13 - 1/2 cup heavy cream

→ Finishing Touches

14 - 1 cup shredded cheddar cheese
15 - 2 green onions, sliced
16 - 4 strips bacon, cooked crispy and crumbled

→ Optional Extras

17 - 1 small jalapeño, seeded and minced
18 - A few dashes of your favorite hot sauce

# Instructions:

01 - In a large Dutch oven or heavy-bottomed pot, brown your ground beef over medium-high heat. Break it up with a spoon as it cooks. Once it's no longer pink, drain off most of the fat, leaving a tablespoon or two for flavor. Toss in the chopped yellow onion and cook until it's softened and translucent, about 5-7 minutes. The kitchen will start smelling amazing, I promise! Then, add the minced garlic and cook for just another minute until fragrant. This is where the base flavor for your Hearty Creamy Cowboy Soup really starts to build.
02 - Stir in the chili powder, cumin, and smoked paprika. Let them cook with the beef and onions for about a minute, stirring constantly, until you can really smell those spices blooming. Oh, that aroma! Pour in a splash of beef broth, just enough to scrape up any delicious browned bits from the bottom of the pot with your spoon. This deglazing step is crucial for flavor and, honestly, I used to skip it and the soup wasn't quite as rich. Don't make my mistakes!
03 - Add the diced potatoes, canned diced tomatoes (undrained), and the rest of the beef broth to the pot. Bring it to a simmer, then reduce the heat to medium-low, cover, and let it cook for about 15-20 minutes, or until the potatoes are tender. You want them just fork-tender, not mushy. I always give it a little stir every now and then, just to make sure nothing's sticking. This stage makes the whole house smell so comforting!
04 - Once the potatoes are tender, reduce the heat to low. Now for the creamy part! In a small bowl, whisk your softened cream cheese with a little bit of the warm soup broth until smooth. This helps prevent lumps in your Hearty Creamy Cowboy Soup, a lesson I learned the hard way once with a lumpy mess – oops! Stir this mixture back into the soup along with the heavy cream. Stir gently until everything is fully combined and the soup looks wonderfully luxurious.
05 - Add the rinsed black beans and frozen corn to the pot. Let the soup gently heat through for another 5-7 minutes, stirring occasionally, until the beans and corn are warmed through. You don't want to boil it vigorously once the cream is in, just a gentle simmer. This is where I often taste and adjust the seasonings – maybe a little more salt, a pinch of pepper, or another dash of chili powder if I'm feeling bold!
06 - Ladle your Hearty Creamy Cowboy Soup into bowls. Top each serving generously with shredded cheddar cheese, sliced green onions, and those irresistible crispy bacon bits. The cheese will melt into gooey perfection, and the fresh green onions add a nice bite. It’s truly a feast for the eyes and the stomach, and it always gets rave reviews at my table. Enjoy that warm, savory goodness!

# Notes:

01 - Don't rush browning the beef; those browned bits are pure flavor gold for your Hearty Creamy Cowboy Soup.
02 - Always temper your cream cheese with a bit of warm broth before adding it to avoid lumps, seriously!
03 - Let the soup sit for 10-15 minutes off the heat before serving; the flavors meld beautifully.
04 - A tiny splash of apple cider vinegar at the very end can brighten all the flavors, I swear it's a game-changer!

# Tools You'll Need:

01 - Large Dutch oven or heavy-bottomed pot
02 - whisk
03 - ladle

# Nutrition Facts (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 25-35g

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