Cowboy Soup is the epitome of hearty, homestyle comfort in a bowl, a robust and generously loaded dish that is designed to satisfy even the biggest appetites. This recipe is a masterful fusion of classic chili and rich, cheesy potato soup, creating a one-pot meal that is both deeply flavorful and incredibly nourishing. The foundation is built with lean ground beef, browned to savory perfection, and a colorful array of vegetables including tender potatoes, sweet corn, and hearty black beans. What truly sets this soup apart is its luxuriously creamy and cheesy base, achieved by first creating a simple roux-thickened milk mixture and then melting in a combination of velvety Velveeta for unparalleled creaminess and sharp cheddar for a bold, tangy depth. The subtle kick from green chiles and a warm hint of cumin tie all the elements together, resulting in a soup that is complex, comforting, and utterly irresistible.
The brilliance of this dish lies in its methodical, layered approach to building flavor. By starting with a roux, you guarantee a perfectly thickened, non-grainy base that prevents the soup from becoming watery. Cooking the onions, potatoes, and bell peppers in the rendered beef fat infuses them with a rich, savory foundation before the broth is even added. The final simmer allows the potatoes to become tender and all the flavors to meld into a cohesive and comforting whole. Topped with a final sprinkle of crispy bacon bits and extra cheese, this Cowboy Soup is a complete meal that requires little more than a slice of crusty bread for dipping. It’s a reliable, crowd-pleasing recipe perfect for a chilly evening, a family gathering, or any time you need a bowl of unwavering, cheesy comfort.
Why You’ll Love This Recipe:
- The Ultimate Comfort Food: Packed with beef, potatoes, beans, and a rich, cheesy broth, this soup is the definition of hearty and satisfying.
- Feeds a Crowd: This recipe makes a large pot of soup, making it perfect for family dinners, potlucks, or for having leftovers throughout the week.
- One-Pot Wonder: While it uses an extra saucepan for the roux, the main cooking happens in a single Dutch oven or stockpot, making cleanup manageable.
- Customizable Heat: The level of spice is easily controlled by the amount of cayenne pepper and the type of green chiles used, allowing you to tailor it to your preference.
Ingredients:
- 1 pound lean ground beef
- 1 yellow onion, finely chopped
- 4 small potatoes (Yukon Gold or Russet), chopped into ½-inch cubes
- 1 red bell pepper, diced
- 1 (13.25 oz) can corn kernels, rinsed and drained
- 1 (13.25 oz) can black beans, rinsed and drained
- 1 (4 oz) can diced green chiles
- 3 cups low-sodium chicken or beef broth
- 2.5 cups whole milk
- ¼ cup all-purpose flour
- ¼ cup unsalted butter
- 16 oz Velveeta, cubed
- 1 cup sharp cheddar cheese, grated, divided
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper (optional)
- Kosher salt and black pepper, to taste
- Bacon bits and sliced green onions, for garnish (optional)
Instructions:
Step 1: Prepare the Roux Base
In a medium saucepan, melt the ¼ cup of butter over medium-high heat. Whisk in the ¼ cup of flour and cook, whisking constantly, for 2-3 minutes until the mixture is bubbly and light golden in color. This is called a “blond roux.” Gradually whisk in the 2.5 cups of milk until the mixture is smooth. Bring to a gentle simmer, stirring constantly, until it thickens slightly. Season with a pinch of salt and pepper, then remove from heat, cover, and set aside. (Refrigerating is not necessary if you will be using it within 30 minutes).
Step 2: Brown the Beef
In a large Dutch oven or stockpot, cook the ground beef over medium-high heat, breaking it up with a spoon, until it is no longer pink. Season with 1 teaspoon of garlic powder, and salt and pepper to taste. Drain off any excess fat, leaving about 2 tablespoons in the pot for cooking the vegetables.
Step 3: Sauté the Vegetables
Add the chopped onion, potatoes, and red bell pepper to the pot with the beef drippings. Cook for 10-12 minutes, stirring occasionally, until the onions are softened and the potatoes have started to soften at the edges. Season the vegetables with 1 teaspoon of cumin, the optional ½ teaspoon of cayenne, and more salt and pepper.
Step 4: Build the Soup
Add the drained corn, black beans, and the entire can of green chiles (undrained) to the pot. Return the browned ground beef to the pot as well. Pour in the 3 cups of broth and stir to combine. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes, or until the potatoes are fork-tender.
Step 5: Add Cream and Cheese
Stir the prepared milk and roux mixture (the white sauce) into the soup. Add the cubed Velveeta and half of the shredded sharp cheddar cheese. Stir continuously over low heat until all the cheese is completely melted and the soup is thick and creamy. Let it simmer gently, uncovered, for another 5-10 minutes to allow the flavors to fully combine.
Step 6: Serve and Garnish
Ladle the hot soup into bowls. Top with the remaining shredded cheddar cheese, crispy bacon bits, and sliced green onions, if desired. Serve immediately.
Tips:
- Cube Potatoes Evenly: Cutting the potatoes into uniform ½-inch cubes ensures they all cook at the same rate and become perfectly tender.
- Don’t Boil After Adding Cheese: Once the Velveeta and cheddar are added, keep the heat low and avoid boiling the soup, as high heat can cause the cheese to break and become greasy or grainy.
- Adjust Consistency: If the soup is too thick for your liking after adding the cheese, thin it out with a little extra broth or milk until it reaches your desired consistency.
- Make it Your Own: Feel free to add other vegetables like diced carrots or celery. For a smokier flavor, you can use a can of fire-roasted diced tomatoes in place of the red bell pepper.
Storage Options:
- Refrigerator: Store cooled soup in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently on the stovetop over low heat, stirring frequently. You may need to add a splash of broth or milk when reheating as the soup will continue to thicken upon standing.
- Freezing: Freezing is not highly recommended due to the dairy and potato content, which can become grainy and soft upon thawing. If you must freeze, expect a change in texture.
