Name: Creamy Cowboy Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 medium onion, chopped; 2 cloves garlic, minced; 3 cups diced russet or Yukon gold potatoes; 1 (14.5 oz) can diced tomatoes (with juice); 1 (15 oz) can corn, drained; 1 (15 oz) can pinto beans, drained and rinsed (or kidney/black beans); 4 oz cream cheese; 1 cup heavy cream or whole milk; 4 cups beef broth; 1 tsp salt (or to taste); 1/2 tsp black pepper; 1 tsp smoked paprika; 1 tsp chili powder; 1 tbsp olive oil or butter (for cooking)

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Creamy Cowboy Soup is a rich, hearty, and satisfying one-pot meal that’s loaded with ground beef, tender potatoes, beans, corn, and a creamy, savory broth. I love how it combines simple, affordable ingredients to make something that tastes like pure comfort in a bowl. Whether I’m feeding a hungry family or meal prepping for the week, this soup always delivers big flavor with minimal effort.

Why You’ll Love This Recipe

I love how creamy, filling, and comforting this soup is. It’s a perfect mix of protein, veggies, and creamy broth, all in one pot. It’s easy to make with pantry staples and flexible enough to customize based on what I have at home. Plus, it’s kid-friendly, freezer-friendly, and just the kind of meal that warms me up from the inside out. I also like that it’s ready in under an hour—perfect for busy weeknights.

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
Russet or Yukon gold potatoes, diced
Diced tomatoes (canned)
Canned corn (drained)
Canned pinto beans (or kidney/black beans, drained and rinsed)
Cream cheese
Heavy cream or whole milk
Beef broth
Salt and pepper
Smoked paprika
Chili powder
Olive oil or butter (for cooking)

Directions

I start by browning the ground beef in a large pot or Dutch oven over medium heat. Once it’s cooked, I drain the excess grease.
I add chopped onions and garlic, cooking until softened and fragrant.
Then I stir in the diced potatoes, canned tomatoes (with juices), corn, and beans.
I pour in the beef broth and add chili powder, smoked paprika, salt, and pepper to taste.
I bring everything to a boil, then reduce the heat and let it simmer until the potatoes are tender—about 20 minutes.
I stir in the cream cheese and heavy cream, letting it melt and blend into the soup until it’s smooth and creamy.
I let it simmer for another 5–10 minutes to thicken up slightly, then I serve it hot with bread or crackers.

Servings and timing

This recipe makes about 6 servings and takes around 40–45 minutes total—15 minutes for prep and 25–30 minutes for cooking. It’s a great choice for weeknight dinners or easy meal prep.

Variations

I sometimes swap ground beef with ground turkey or sausage for a different flavor.
If I want it spicier, I add diced green chiles or a dash of hot sauce.
For a thicker soup, I mash some of the potatoes in the pot before adding the cream.
I also toss in other veggies I have on hand, like carrots or bell peppers.

storage/reheating

Leftovers keep really well. I store the soup in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stove over medium heat, stirring occasionally, or use the microwave. If it thickens too much, I add a splash of broth or milk to loosen it up. This soup also freezes well—I just leave out the cream before freezing and stir it in when reheating.

FAQs

Can I make this soup in a slow cooker?

Yes, I can! I brown the meat and onions first, then add everything except the cream and cream cheese to the slow cooker. I cook on low for 6–8 hours or high for 3–4 hours, then stir in the cream and cheese at the end.

Can I use frozen vegetables instead of canned?

Absolutely. I often use frozen corn or a frozen veggie mix—just toss them in with the potatoes and let them simmer.

What can I use instead of cream cheese?

If I don’t have cream cheese, I use sour cream or a bit more heavy cream. It won’t be quite as thick, but it’s still delicious.

Is this soup gluten-free?

Yes, as long as all the ingredients (especially broth and canned items) are gluten-free, this soup naturally doesn’t contain gluten.

Can I freeze Creamy Cowboy Soup?

I can, but I usually leave out the dairy before freezing for the best texture. When reheating, I add in the cream and cream cheese after the soup is warmed up.

Conclusion

Creamy Cowboy Soup is one of my favorite go-to meals when I want something cozy, hearty, and super satisfying. It’s packed with flavor, easy to customize, and makes enough to feed a crowd or enjoy as leftovers. Whether I make it on the stove or in the slow cooker, it always hits the spot.