Let Me Tell You About My Cozy Creamy Cowboy Soup Habit
You ever have those days where you just want to wrap yourself up in a soft blanket, binge some old sitcom reruns, and eat something that basically feels like a warm hug straight out of a pot? Yeah, that’s exactly what Cozy Creamy Cowboy Soup is in my world. I actually stumbled into this recipe when my youngest came home from school with this wild story about cowboys eating soup on the trail (I’m pretty sure she got it confused with chili, but, hey, inspiration’s inspiration). Since then, whenever I need easy comfort in a bowl—preferably with minimal whining from the peanut gallery at dinnertime—I hit up this recipe. Plus, it’s so forgiving that it’s perfect for when my brain decides to check out halfway through cooking.
Why You’ll Love This (at least, the way we do!)
I make Cozy Creamy Cowboy Soup when I want something that’ll fill up my ‘hangry’ teens and still taste amazing the next day (assuming nobody finds the leftover container lurking at the back of the fridge, which, in my house, happens rarely). My family goes a little wild for this because it’s the only soup where nobody picks out the veggies—miracles do happen, right? And, not gonna lie, there’s something magical about the combo of creamy potatoes, smoky sausage, and that hit of sweet corn. Oh, and if you’re stressed about thickening soups (ugh, I used to be), don’t worry—I have a trick or two for you coming up!
What You’ll Need (Substitutions Included!)
- 1 tablespoon olive oil – My grandma swore by bacon grease, but it honestly doesn’t matter much here.
- 1 pound smoked sausage (sliced) – I sometimes use kielbasa if it’s on sale. Chorizo’s fun if you want a kick.
- 1 yellow onion, chopped – Red will work in a pinch (or even shallots, if you’re feeling fancy).
- 3 garlic cloves, minced – Or just use the pre-minced stuff from the jar; I won’t judge.
- 3-4 medium potatoes, cut into cubes – Russets, Yukon Gold, whatever’s lurking in your pantry.
- 2 carrots, peeled and diced – Baby carrots, regular, who cares?
- 1 can (14 oz) sweet corn, drained – Or frozen; honestly, I usually dump in a handful straight from the bag.
- 4 cups chicken broth – Veggie broth works fine, and those “better than bouillon” jars aren’t half bad either.
- 1 can (10 oz) diced tomatoes w/ green chilies – Rotel is classic, any brand works. Not a fan of spice? Go with regular diced tomatoes.
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and pepper, to taste – I’m told I oversalt, so err on the side of caution here.
- ¾ cup heavy cream – On second thought, half-and-half’s just as good if that’s all you’ve got. Even a good splash of whole milk in a pinch.
- 1 cup shredded cheddar cheese – I use pre-shredded (shh, don’t tell my food snob neighbor), but grating your own is probably tastier.
How I Actually Cook This (with a little chaos)
- Heat your olive oil in a big ol’ soup pot over medium heat. When it’s shimmery (you know what I mean), toss in the sliced sausage. Stir and let it brown up for a few minutes—don’t panic if it sticks a little, the bits add flavor!
- Tip in the chopped onion and garlic, and cook for about 2-3 minutes, or until it smells so good you want to eat it as-is (don’t, it’s not ready).
- Add potatoes and carrots; give everything a good mix, scraping up anything stuck on the bottom. If your arm’s getting tired, you’re doing it right.
- Pour in the chicken broth, sweet corn, and tomatoes (juice and all). Add paprika, oregano, a generous pinch of salt, and a bit of black pepper. Give it a stir, and increase the heat until it gently simmers.
- Simmer for about 20-25 minutes; I usually sneak a taste at the 20-minute mark, but if your potatoes aren’t soft yet, just let things keep bubbling.
- Here’s where the magic happens: turn the heat to low, stir in heavy cream, and let it warm through (don’t let it boil, learned that the hard way—it’ll look split and taste…not great).
- Sprinkle in the cheddar cheese, stirring until it melts into soft, dreamy ribbons. If it’s looking a bit gloopy, add a splash more broth or even a touch of milk. Don’t panic, it’s hard to mess this up unless you’re me, rushing dinner before soccer practice.
- Taste again (for good measure—chef’s treat!), tweak seasonings, and you’re honestly done. Grab bowls, ladle generously, and call in the herd.
“Not-So-Professional” Notes
- The first time I added cream too soon, it split and, well, my husband still brings it up. Learn form (see what I did there?) my mistake—wait until after it’s simmered.
- If you use pre-grated cheese (like me), it won’t melt as smoothly as the fancy stuff. Still tastes great though, trust me.
- I’ve found this tastes even better the next day, if, by some miracle, you have leftovers. No promises.
When I Feel Adventurous: Variations We’ve Tried
- Ground beef instead of sausage? Totally doable—just brown it well and drain the fat first.
- Spicier: Add a chopped jalapeño with the onions. Or, if you’re like me and accidentally buy the hot Rotel, just go with the flow.
- Vegetarian? Use veggie sausage and broth—it’s not the same, but it’s pretty darn good! I once tried tofu…let’s just say, wouldn’t recommend, but you do you.
- No cream? A big dollop of Greek yogurt stirred in at the end is pretty tasty.
What to Use If Your Kitchen’s Light on Gadgets
All you really need is a big soup pot and something to stir with—if you don’t have a proper Dutch oven, a deep saucepan (even your biggest frying pan in a pinch) does the trick. I did once try making this in my slow cooker (check out Crock-pot’s tips here if you want to try!), and it actually worked, but I prefer the stovetop because I’m impatient.
How to Store It (or try to!)
Let it cool, then stash it in an airtight container in the fridge. Supposedly, it keeps for up to 3 days…though honestly, in my house it barely makes it past breakfast the next morning. You can freeze it, but the cream might make things a little weird when you reheat. Still edible, though, especially if you do a quick fix with a splash of broth.
Here’s How We Serve It (and argue about toppings)
Honestly, sometimes I just dish it up as is and let people sprinkle extra cheese or even some chopped green onions on top (if we’ve got them—if not, who cares?). My youngest insists we have cornbread on the side—preferably this one from Sally’s Baking Addiction, which never lets me down. Once in a while, I’ll toast up whatever leftover bread’s going stale and pretend it’s rustic.
Pro Tips (a.k.a. My Soup Blunders)
- I once tried rushing the potato cooking ‘cause I was hangry. Still crunchy potatoes: 0/10, do not recommend. Make sure they’re actually done.
- Add the cream on low heat and stir gently—otherwise, the soup’s texture goes all wonky. No one likes lumpy soup, right?
- If soup’s too thick, don’t panic—just thin it out with another splash of broth or milk. I used to throw in water, but that just tastes like… sad soup.
Real FAQs (I’ve Heard These Before!)
- How spicy is this, anyway?
- Honestly, it’s pretty mild when you stick to regular sausage and plain tomatoes. But if you’re heavy-handed with the chilies or grab spicy sausage, look out! If your folks don’t do heat, just sub plain diced tomatoes.
- Do I have to peel the potatoes?
- You definitely don’t have to. I usually don’t unless the skins look rough. Lazy, or “rustic”—you decide.
- Can I use pre-cooked sausage?
- Yup—most smoked sausage is already cooked. Some brands are oilier than others though, so maybe blot it a bit, or just let it crisp up nicely.
- Does this freeze well?
- Kinda. It’s safe, and I’ve done it, just don’t expect it to reheat as smoothly as fresh—cream soups are finicky that way. A quick stir and a little extra cheese fixes most problems, though.
- What if I want it less creamy?
- Easy—use less cream, or sub in some milk. Actually, I find it works better if you start with half the cream and add more at the end if you feel like it.
- Help! Mine looks funny when I add the cheese!
- Don’t panic—it tends to look stringy before it smooths out. Take it off the heat, stir it well, and if all else fails, eat it anyway. Tastes great, looks… eh, who cares?
- Got a lighter version?
- Try half-and-half, low-fat milk, or go for turkey sausage if you want to dial it back a bit. There’s also this idea from EatingWell if you want a slightly healthier twist.
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, undrained
- 2 cups beef broth
- 1 cup frozen corn
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
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1In a large pot over medium heat, add olive oil and cook the diced onion until soft, about 3 minutes. Stir in garlic and cook for 1 more minute.
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2Add ground beef to the pot, breaking it up with a spoon. Cook until browned and fully cooked, about 6 minutes. Drain excess fat if needed.
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3Stir in potatoes, black beans, diced tomatoes with juices, beef broth, and smoked paprika. Bring to a boil.
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4Reduce heat to a simmer and cover. Cook for 20 minutes, or until potatoes are tender.
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5Add corn, heavy cream, salt, and black pepper. Stir and cook uncovered for another 5-7 minutes until heated through and creamy. Adjust seasoning to taste.
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6Serve hot, garnished with fresh herbs or shredded cheese if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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