Ingredients
Scale
- 1 pound Ground Beef or ground chuck
- 1 medium Yellow Onion, chopped
- 2 large Russet Potatoes, peeled and diced
- 6 cups Beef Broth
- 1 (15 ounce) can Diced Tomatoes, undrained
- 1 tablespoon Smoked Paprika
- 8 ounces Cream Cheese, cubed and softened
- 1 cup frozen Corn
Instructions
- Step 1: Brown the ground beef and chopped onion in a large pot or Dutch oven over medium-high heat. Cook until the meat is fully browned and the onions are translucent. Drain off any excess fat.
- Step 2: Add the beef broth, diced potatoes, diced tomatoes (undrained), and smoked paprika to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Step 3: Once the potatoes are tender, reduce the heat to very low. Add the cubed cream cheese and stir continuously until the cream cheese is fully melted and the soup base is smooth and creamy.
- Step 4: Stir in the frozen corn and heat the soup for another 3-5 minutes, allowing the corn to fully warm through.
- Step 5: Taste the soup and adjust seasonings (salt and pepper) as needed before serving hot. Garnish with shredded cheddar cheese or crumbled turkey bacon, if desired.
Notes
- Store leftovers tightly sealed in the refrigerator for up to 3 days, keeping in mind the soup will naturally thicken significantly due to the starches and cream base.
- When reheating, use very low heat on the stovetop and stir frequently, incorporating a splash of extra beef broth or milk to easily restore the original creamy consistency.
- Serve this hearty bowl of soup with a side of warm, crusty buttered sourdough bread or a sprinkle of fresh cilantro to offer a textural and bright contrast.
- For the smoothest finish, make certain the cream cheese is completely softened and that you stir constantly on low heat until fully dissolved, as overheating can cause the cheese to separate or become gritty.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American