Ingredients
Scale
- 1 lb Ground Beef
- 1 medium Yellow Onion, diced
- 1 Tbsp Chili Powder
- 4 cups Chicken Broth (low sodium)
- 2 cups Russet Potatoes, peeled and diced
- 1 (14.5 oz) can Diced Tomatoes, undrained
- 4 oz Cream Cheese, cubed
- 1 tsp Salt and 1/2 tsp Black Pepper
Instructions
- Step 1: In a large Dutch oven or soup pot, brown the ground beef over medium-high heat. Add the diced onion during the last few minutes of cooking until softened. Drain off any excess fat from the pot.
- Step 2: Stir in the chili powder, salt, and black pepper, cooking for one minute until fragrant. Pour in the chicken broth, then add the diced potatoes and the undrained diced tomatoes.
- Step 3: Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the diced potatoes are tender when pierced with a fork.
- Step 4: Once the potatoes are tender, reduce the heat to low. Add the cubed cream cheese and stir continuously until the cheese is completely melted and incorporated, creating a creamy base.
- Step 5: Taste the soup and adjust seasonings (salt and pepper) as needed. Heat through for an additional 2-3 minutes before serving hot.
Notes
- Store leftovers promptly in an airtight container in the refrigerator for up to 3 days; expect the soup to thicken considerably due to the potatoes and cream cheese.
- Reheat gently on the stovetop over low heat, adding a splash of extra chicken broth or water if the soup has become too thick or needs help regaining its original creamy consistency.
- For a truly "cowboy" experience, serve generous bowls garnished with shredded cheddar cheese, a dollop of sour cream, and a side of crusty bread or cornbread for dipping.
- To guarantee a smooth, creamy finish, ensure the soup is off a rolling boil and add the cold cream cheese cubes one at a time, stirring constantly until fully melted.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American