Name: Creamy Cowboy Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 small onion, chopped; 3 cloves garlic, minced; 2 cups diced potatoes (Yukon gold or red); 1 (14.5 oz) can diced tomatoes (with juice); 2 cups frozen mixed vegetables (corn, peas, carrots, green beans); 4 cups beef broth; 1/2 cup heavy cream or half-and-half; 4 oz cream cheese, softened; Salt and pepper to taste; Optional: 1 tsp chili powder or smoked paprika; Optional toppings: shredded cheddar cheese, chopped parsley or green onions

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Creamy Cowboy Soup is a hearty, flavorful, and comforting one-pot meal that’s packed with ground beef, tender potatoes, mixed vegetables, and a creamy broth that ties it all together. This is the kind of soup I make when I want something warm, filling, and easy to throw together. It has that rugged, down-home feel—like something I’d imagine bubbling away over a campfire, only creamier.

Why You’ll Love This Recipe

I love this soup because it’s rich, satisfying, and incredibly easy to make. It’s got a great balance of meat, veggies, and creamy broth that makes it a full meal in a single bowl. It’s kid-friendly, freezer-friendly, and customizable depending on what I’ve got in the kitchen. Whether I’m feeding the family or just meal prepping for the week, this soup always hits the spot. Creamy Cowboy Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Onion, chopped
Garlic, minced
Potatoes, diced
Canned diced tomatoes (with juice)
Mixed frozen vegetables (like corn, peas, carrots, green beans)
Beef broth
Heavy cream or half-and-half
Cream cheese (softened)
Salt and pepper
Optional: chili powder or smoked paprika for extra flavor
Optional: shredded cheddar cheese for topping
Optional: chopped parsley or green onions for garnish

Directions

I brown the ground beef in a large pot or Dutch oven over medium heat, breaking it up as it cooks. Once browned, I drain the excess fat if needed.
I add the chopped onion and garlic and sauté until soft and fragrant.
I stir in the diced potatoes, canned tomatoes, mixed vegetables, and beef broth.
I bring everything to a boil, then reduce the heat and let it simmer for about 15–20 minutes, until the potatoes are tender.
I stir in the cream cheese until melted and smooth, then add the heavy cream.
I let it simmer for a few more minutes, tasting and adjusting with salt, pepper, or spices.
I serve it hot, optionally topped with shredded cheese or fresh herbs.

Servings and timing

This recipe serves 6 to 8 and takes about 40 minutes from start to finish—15 minutes for prep and 25 minutes for cooking. It’s perfect for a weeknight dinner or a weekend meal with leftovers to spare.

Variations

Sometimes I swap the ground beef for ground turkey or sausage for a different flavor. I also like to throw in chopped bell peppers or celery for extra texture. If I want it spicier, I add red pepper flakes or a dash of hot sauce. For a lighter version, I use milk and reduce the cream cheese, or skip it altogether for a brothier base.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm it gently on the stove or in the microwave, stirring occasionally. The soup thickens slightly as it sits, so I add a splash of broth or milk to loosen it up if needed. It also freezes well—just leave out the cream and cream cheese if I plan to freeze, then add them in fresh after reheating. Creamy Cowboy Soup

FAQs

Can I use fresh vegetables instead of frozen?

Yes, I often use fresh chopped carrots, corn, or green beans. I just make sure to simmer a bit longer until they’re tender.

What’s the best potato for this soup?

I like using Yukon gold or red potatoes—they hold their shape and become creamy without falling apart.

Can I make this soup ahead of time?

Definitely. I often make it a day ahead and reheat when ready to serve. The flavors deepen as it sits.

Is this soup gluten-free?

Yes, as long as I check the labels on the broth and cream cheese to make sure there are no hidden gluten ingredients.

Can I make it in a slow cooker?

Yes. I brown the beef and aromatics first, then transfer everything except the cream and cream cheese to the slow cooker. I cook on low for 6–7 hours or high for 3–4, then stir in the dairy at the end.

Conclusion

Creamy Cowboy Soup is one of those hearty, rustic meals that never disappoints. It’s warm, creamy, packed with flavor, and easy to customize based on what I have on hand. Whether I’m making a big batch for the week or just need something cozy in a hurry, this soup always satisfies. It’s a true comfort food classic—cowboy style.