Creamy Cowboy Soup: Hearty Ranch Style Dinner (Print Version)

Creamy Cowboy Soup offers rich, smoky flavors. This hearty ranch-style dinner is packed with beef, potatoes, and corn, perfect for a comforting meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Meat

# Ingredients:

→ Hearty Base Ingredients

01 - 1 lb ground beef (80/20)
02 - 3 medium potatoes (Yukon Gold or Russet), peeled and diced
03 - 1 cup frozen or canned corn (drained if canned)
04 - 1 (14.5 oz) can fire-roasted diced tomatoes, undrained

→ Flavor Builders

05 - 1 large yellow onion, chopped
06 - 4 cloves garlic, minced
07 - 1 tbsp smoked paprika
08 - 1 tsp chili powder
09 - 4 cups beef broth

→ Creamy Goodness

10 - 4 oz cream cheese, softened and cut into cubes
11 - 1/2 cup heavy cream

→ Garnish & Toppings

12 - 1 cup shredded cheddar cheese
13 - 2 green onions, sliced
14 - Salt and freshly ground black pepper to taste

# Instructions:

01 - Okay, first things first, grab your biggest pot or Dutch oven, the one you always reach for. Heat a tiny bit of oil over medium-high heat, then toss in your ground beef. Break it up with a spoon and let it brown beautifully. You want those little crispy bits; that's flavor developing, hon! Once it's all browned, drain off any excess fat – I learned this the hard way, remember? Then, add your chopped onion and let it soften until it's translucent and smells sweet, about 5-7 minutes. Oh, that smell, it just screams "dinner's on its way!"
02 - Now for the aromatics! Toss in your minced garlic, smoked paprika, and chili powder. Stir it constantly for about a minute until you can really smell those spices blooming. Don't let the garlic burn; that's a mistake I made once, and it made the whole soup bitter, yikes! Pour in your beef broth and the fire-roasted diced tomatoes (undrained, please!). Bring it to a gentle simmer, scraping up any browned bits from the bottom of the pot – that's called 'deglazing,' and it adds so much depth to our Creamy Cowboy Soup.
03 - Next up, the potatoes! Add your diced potatoes to the pot. Make sure they're submerged in the liquid. Bring the soup back to a simmer, then reduce the heat to medium-low, cover, and let it cook for about 15-20 minutes, or until those potatoes are fork-tender. This is where the magic happens, as the potatoes start to release their starch, thickening the broth just a little. I sometimes peek and give it a stir, just to make sure nothing's sticking. Honestly, the aroma at this stage is just heavenly.
04 - Once your potatoes are nice and soft, it's time to get creamy! Stir in the frozen corn. Then, add your softened cream cheese, a little at a time, stirring until it's completely melted and smooth. This step is crucial for that velvety texture! Finally, pour in the heavy cream and stir it all together. Let it heat through gently for a few minutes; you don't want it to boil vigorously once the cream is in, just a nice, low simmer. I always taste it here and adjust the salt and pepper; sometimes it needs a little more oomph.
05 - This is where you become the chef, truly! Give your Creamy Cowboy Soup a good taste. Does it need more salt? A little more pepper? Maybe a tiny pinch more chili powder if you're feeling adventurous? Trust your palate! I've definitely over-salted before and had to add more broth, oops! Once you're happy with the flavor, ladle the hot soup into bowls. This soup looks so rich and inviting, doesn't it? I love seeing the steam rise from it on a cold day.
06 - Finally, the best part! Top each serving of Creamy Cowboy Soup generously with shredded cheddar cheese and a sprinkle of fresh green onions. The cheese melts into gooey deliciousness, and the green onions add that fresh, bright contrast. Serve it immediately, perhaps with some crusty bread for dipping. It's warm, it's comforting, and it just feels like a big, delicious hug. Enjoy the fruits of your labor, you earned it!

# Notes:

01 - My personal trick? Don't skimp on browning the beef; that's where all the deep flavor lives, honestly.
02 - Make a big batch! This Creamy Cowboy Soup tastes even better the next day, trust me. Just reheat gently.
03 - No heavy cream? Milk and a tablespoon of cornstarch mixed in works in a pinch, I've tried it!
04 - A sprinkle of crispy fried onions adds a fantastic texture contrast to this rich soup.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - cutting board
03 - knife

# Nutrition (Per Serving):

Calories: 480 Calories
Total Fat: 35g
Total Carbohydrate: 32g
Protein: 30g

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