Cowboy Soup is one of those recipes that feels bigger than the ingredients list. It’s hearty, comforting, and built to feed a table full of people without fuss. Ground beef, potatoes, beans, corn, and peppers come together in a rich, creamy broth that tastes like it’s been simmering all day, even though it hasn’t.
What makes this soup special is the balance. You get real beef flavor, soft potatoes, a little sweetness from corn, and just enough heat from green chiles and cayenne to keep things interesting. The cheese doesn’t overpower. It supports. Velveeta melts smoothly for texture, while sharp cheddar adds depth.
The secret trick is the roux.
Jump to RecipeInstead of dumping cheese straight into broth and hoping for the best, this recipe builds a simple butter-and-flour base with milk. That one step keeps the soup silky, thick, and smooth. No graininess. No broken cheese. It’s the difference between “good” and “why is this so good?”
Another quiet trick is seasoning in layers. The beef is seasoned while browning. The vegetables are seasoned while softening. The soup is adjusted at the end. That layering creates flavor without relying on salt alone.
Cowboy Soup also holds beautifully. It thickens as it cools, making leftovers even better the next day. If it gets too thick, a splash of broth brings it right back.
This is the kind of recipe that becomes part of your rotation. It works for weeknights, gatherings, potlucks, and cold evenings when everyone wants something filling and familiar.
Easy enough for a weeknight, special enough for Sunday dinner.
Cowboy Soup Recipe: Creamy Beef & Potato Comfort Food
8
servings15
minutes35
minutes420
kcal50
minutesThis Cowboy Soup Recipe is rich, creamy, and loaded with ground beef, potatoes, corn, beans, and melty cheese. A hearty comfort food soup perfect for cold nights and family dinners.
Ingredients
1 pound 1 lean ground beef
1 package 1 Velveeta, cubed
1 cup 1 sharp cheddar cheese, grated
1 1 yellow onion, finely chopped
4 4 small potatoes, chopped
1 1 red bell pepper, seeds removed and diced
1 can 1 whole kernel corn, rinsed and drained (13.25 oz)
1 can 1 black beans, rinsed and drained (13.25 oz)
1 can 1 green chiles (4 oz)
3 cups 3 low-sodium chicken or beef broth
2½ cups 2½ whole milk
¼ cup ¼ all-purpose flour
¼ cup ¼ unsalted butter
1 teaspoon 1 garlic powder
1 teaspoon 1 cumin
½ teaspoon ½ cayenne (optional)
Salt and freshly ground black pepper, to taste
Bacon bits (optional, for topping)
Directions
- In a medium saucepan over medium-high heat, melt the butter. Whisk in the flour and cook for 2–3 minutes, or until golden.
- Slowly whisk in the whole milk until smooth. Season with salt and pepper. Remove from heat and set aside.
- In a large Dutch oven or stockpot over medium-high heat, cook the ground beef until browned, breaking up with a spatula. Season with salt, pepper, and garlic powder. Transfer beef to a plate and drain all but 2 tablespoons of fat.
- Add the onion, potatoes, and red bell pepper to the pot. Cook 10–12 minutes, stirring occasionally, until the vegetables are softened.
- Season with cumin and cayenne (if using). Add the corn, black beans, and green chiles and stir to combine.
- Return the cooked ground beef to the pot. Pour in the chicken or beef broth and bring the mixture to a boil.
- Reduce heat and simmer 15 minutes.
- Stir in the milk roux mixture, then add the cubed Velveeta. Cover and cook another 15 minutes, until the cheese is melted and the soup is thick and smooth.
- Serve hot, topped with sharp cheddar cheese and bacon bits if desired. Enjoy!
Notes
- For extra flavor, use a splash of broth to thin the soup if it gets too thick as it cools.
- Rotisserie chicken can be used in place of ground beef if you prefer.
- Adjust cayenne pepper to taste for more or less heat.
