If you are a fan of classic Taco Soup, get ready to meet its richer, more indulgent cousin. I used to make regular taco soup all the time until my husband, Adam, asked, "What if we made this... creamy?" That one question changed everything! This Creamy Cowboy Soup takes all those spicy, savory taco flavors you love and swirls them into a velvety cheese soup base. It transforms a standard weeknight soup into a decadent creamy taco soup that feels totally luxurious.
Creamy cowboy soup is a hearty, rustic creamy soup with beef, bacon, beans, and potatoes that is perfect for the start of 'ber season. This soup's stuffed with ground beef and packed with flavor. This Creamy Cowboy Soup is a rich, hearty, and flavorful one-pot meal packed with ground beef, beans, and potatoes perfect for a cozy dinner that everyone loves.
Jump to:
- Why You'll Love This Creamy Cowboy Soup
- Ingredients for Creamy Cowboy Soup
- How to Make Creamy Cowboy Soup
- My Top Tips for Creamy Cowboy Soup
- Making Creamy Cowboy Soup with My Family
- Substitutions for Creamy Cowboy Soup
- Variations on Creamy Cowboy Soup
- Equipment for Creamy Cowboy Soup
- Storage Tips for Creamy Cowboy Soup
- Adam's Tip for Creamy Cowboy Soup
- FAQ about Creamy Cowboy Soup
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love This Creamy Cowboy Soup
- Ultimate comfort food: This old fashioned creamy cowboy soup delivers that rich, satisfying texture with creamy potato chunks and tender beef.
- Loaded with protein: The combination of ground beef and bacon along with ranch-style beans makes this incredibly filling.
- Perfect for meal prep: This easy creamy cowboy soup gets even better the next day and freezes beautifully for future meals.
Ingredients for Creamy Cowboy Soup
This recipe creamy cowboy soup uses ground beef and bacon for incredible flavor, while ranch-style beans add creaminess and protein. The evaporated milk roux creates that signature rich texture, and diced tomatoes with green chiles add just the right amount of heat. Adding cumin and granulated garlic brings authentic Tex-Mex flavor.
What You'll Need
For the Soup Base:
- 1 pound ground beef (80/20 blend)
- 6 slices bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 3 large russet potatoes, peeled and diced
- 1 can (15 ounces) ranch-style beans (or pinto beans)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) diced tomatoes with green chiles (Rotel)
- 1 can (12 ounces) evaporated milk
- 3 tablespoons all-purpose flour
- 2 teaspoons cumin
- 1 teaspoon granulated garlic
- 1 teaspoon paprika
- Salt and pepper to taste
For Toppings:
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Crispy bacon bits
- Tortilla chips
Why These Ingredients Matter
- Ranch-style beans: These ranch-style beans are already seasoned and creamy, adding flavor and body to the soup.
- Evaporated milk with flour: Creating an evaporated milk roux thickens the soup and adds richness without the heaviness of heavy cream.
- Cumin and granulated garlic: These spices give the soup that authentic cowboy, Tex-Mex flavor that makes it special.
How to Make Creamy Cowboy Soup
Step-by-Step Directions
- In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy, about 8 minutes.
- Remove bacon with a slotted spoon and set aside, leaving the grease in the pot.
- Add ground beef and bacon grease, brown the ground beef, breaking it up as it cooks, about 5 to 7 minutes.
- Add diced onion and cook until softened, about 3 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Drain excess fat if needed.
- Sprinkle flour over the meat mixture and stir for 2 minutes to create a roux.
- Gradually add simmered beef broth, stirring constantly to prevent lumps.
- Add diced potatoes, cumin and granulated garlic, paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
- Add ranch-style beans, black beans, corn, and diced tomatoes with green chiles.
- Stir in evaporated milk and cooked bacon pieces.
- Simmer for 10 more minutes, stirring occasionally, until soup thickens.
- Taste and adjust seasonings as needed.
- Ladle into bowls and top with shredded cheese and sour cream topping, green onions, and extra bacon.
Hint: For creamy cowboy soup with cream cheese, add 4 ounces of softened cream cheese along with the evaporated milk for extra richness.
My Top Tips for Creamy Cowboy Soup
Don't skip making the roux by cooking the flour with the meat. This is what creates that thick, creamy texture without needing heavy cream. The evaporated milk roux technique prevents the soup from curdling and creates a stable, velvety consistency. Also, letting the soup simmer long enough for the potatoes to release their starch naturally thickens it even more. This technique is similar to what we use with our potato soup, where proper thickening makes all the difference.
Making Creamy Cowboy Soup with My Family
Last fall, my son helped me make this easy creamy cowboy soup for Sunday dinner. He was in charge of opening all the cans and carefully adding them to the pot. "This has so many ingredients, Mom! It's like a treasure hunt!" he said excitedly. When it came time to add the bacon back in, he carefully sprinkled it on top.
When we sat down to eat, he loaded his bowl with cheese and sour cream. "This is the best soup ever! It's like chili but creamier!" Grandma Viola tried hers and said, "Creamy cowboy soup is a hearty, rustic creamy soup with beef, bacon, beans, and potatoes and it's absolutely delicious. This reminds me of ranch cooking from my childhood."
Substitutions for Creamy Cowboy Soup
- Meat: Make chicken cowboy soup by using shredded rotisserie chicken or cooked ground chicken instead of beef.
- Beans: Use any combination of beans you have on hand if you can't find ranch-style beans.
- Dairy: Substitute whole milk or half-and-half for evaporated milk, though the soup will be slightly thinner.
- Vegetables: Add mixed Tex-Mex vegetables like bell peppers or poblano peppers for extra flavor.
Variations on Creamy Cowboy Soup
- Pioneer Woman version: Try the pioneer woman cowboy soup recipe by adding kielbasa sausage along with the ground beef.
- Slow cooker version: Make crockpot cowboy soup by browning meat first, then adding all ingredients to slow cooker on low for 6 to 8 hours.
- Old-fashioned version: Create old fashioned cowboy soup without dairy by using just beef broth and letting the potatoes naturally thicken the soup. Check out this cowboy soup for more inspiration.
Equipment for Creamy Cowboy Soup
- Large Dutch oven or pot: Essential for cooking this hearty soup and having room for all the ingredients.
- Potato masher: Optional but great for mashing a few creamy potato chunks against the side of the pot to thicken the soup naturally.
- Wooden spoon: For stirring the evaporated milk roux without scratching your pot.
- Ladle: For serving the soup neatly into bowls without spills.
Storage Tips for Creamy Cowboy Soup
- Refrigerator: Store in an airtight container for up to 4 days. The soup will thicken as it sits; thin with extra broth when reheating.
- Freezer: Freeze for up to 3 months. The potatoes may change texture slightly when thawed, but the soup still tastes delicious.
- Reheating: Warm gently over medium heat, stirring frequently. Add a splash of milk or broth if too thick.
This recipe is perfect for fall and winter dinners and comfort food collections. The creamy potato chunks with ground beef and bacon makes it ideal for cold weather meals. It pairs beautifully with our amish hamburger steak bake or crusty bread for a complete meal.
Adam's Tip for Creamy Cowboy Soup
"Make sure you get lots of bacon and cheese on top because that's the best part. Also, if you crush tortilla chips in your bowl, it makes it taste like nachos. Don't skip the sour cream because it makes it even creamier."
FAQ about Creamy Cowboy Soup
What is cowboy soup made of?
Cowboy soup is traditionally made with ground beef and bacon, beans (usually ranch-style beans and black beans), potatoes, corn, tomatoes, and beef broth. This recipe creamy cowboy soup includes all those ingredients plus an evaporated milk roux for extra creaminess. The diced tomatoes with green chiles add a Tex-Mex flavor, while cumin and granulated garlic provide authentic seasoning. The result is creamy potato chunks in a rich, hearty broth that's perfect for cold weather. It's a one-pot meal that's filling and satisfying.
What makes soup more creamy?
To make soup creamier, you can use several techniques. For this creamy cowboy soup with cream cheese, we use an evaporated milk roux by cooking flour with the meat, then adding evaporated milk. This creates a thick, stable base that won't curdle. You can also mash some of the creamy potato chunks against the side of the pot to release their starch, which naturally thickens the soup. Adding cream cheese or sour cream at the end also increases creaminess. The key is to heat gently and not let the soup boil after adding dairy.
What is the most delicious soup in the world?
That's subjective and depends on personal taste! However, this old fashioned creamy cowboy soup is definitely a contender for comfort food lovers. The combination of ground beef and bacon, ranch-style beans, creamy potato chunks, and rich broth with shredded cheese and sour cream topping creates incredible flavor. Different cultures have their famous soups, from French onion to Vietnamese pho, but for hearty, stick-to-your-ribs satisfaction, easy creamy cowboy soup with its simmered beef broth and Tex-Mex spices is hard to beat!
How can I make soup creamy without heavy cream?
There are several ways to make creamy cowboy soup without heavy cream. This recipe uses an evaporated milk roux technique, which is lower in fat but still creates richness. You can also puree some of the cooked potatoes and beans, which creates natural creaminess. Other options include using Greek yogurt, blended cashews, or a flour-and-butter roux with regular milk. For this old fashioned creamy cowboy soup, the creamy potato chunks break down slightly during cooking, releasing starch that thickens the simmered beef broth naturally.
Conclusion
I have a feeling that once you try the creamy version, you might never go back to the broth-based one! Enjoy this velvety upgrade, it's a delicious twist that takes a family favorite to a whole new level of comfort. This Creamy Cowboy Soup with its rich combination of ground beef and bacon, creamy potato chunks, and ranch-style beans is pure indulgence.
The evaporated milk roux creates that signature creaminess, while the diced tomatoes with green chiles add zing. Whether you make it traditional or try the creamy cowboy soup with cream cheese version, it's always a hit. The shredded cheese and sour cream topping makes it extra luxurious. Try our taco soup or chicken scampi with parmesan rice for more family favorites. Enjoy!
Related
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Pairing
These are my favorite dishes to serve with Creamy Cowboy Soup:
recipe
Creamy Cowboy Soup
Equipment
- 1 Large Dutch oven or heavy bottom pot A wide pot helps the soup thicken evenly without sticking.
- 1 Wooden spoon Great for stirring the roux and safe for little helpers.
- 1 Ladle Makes serving easy and mess free for kids.
Ingredients
- 1 lb ground beef 80/20 works best for flavor
- 6 slices bacon chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups beef broth
- 3 large russet potatoes peeled and diced
- 15 oz ranch style beans
- 15 oz black beans drained and rinsed
- 15 oz corn drained
- 10 oz diced tomatoes with green chiles
- 12 oz evaporated milk
- 3 tablespoon all purpose flour
- 2 teaspoon cumin
- 1 teaspoon granulated garlic
- 1 teaspoon paprika
- salt and pepper to taste
Instructions
- In a large Dutch oven over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving drippings in the pot.
- Add ground beef and cook until browned, breaking it up as it cooks.
- Stir in diced onion and cook until soft. Add garlic and cook until fragrant, about 1 minute.
- Sprinkle flour over the mixture and stir for 2 minutes to make a roux.
- Slowly add beef broth, stirring constantly. Add diced potatoes, cumin, granulated garlic, paprika, salt, and pepper. Bring to a boil, reduce heat, and simmer until potatoes are fork tender, about 15–20 minutes.
- Add ranch style beans, black beans, corn, and diced tomatoes with green chiles. Stir to combine.
- Stir in evaporated milk and cooked bacon. Let soup gently simmer until creamy and heated through, about 5–10 minutes.
- Ladle into bowls and serve warm. Top with your favorite garnishes.
Notes
- For extra richness, stir in 4 oz cream cheese with the evaporated milk.
- This soup thickens as it sits. Add broth when reheating if needed.
- Store leftovers in an airtight container for up to 4 days.
- Freeze for up to 3 months for easy future dinners.
- Serve with tortilla chips or crusty bread for a complete family meal.
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