If you're craving a bowl of comfort that hits all the right notes—rich, hearty, and just a little cheesy—you'll want to try this Creamy Cowboy Soup with Cheddar Recipe. It’s that perfect meal for cozy evenings or feeding a hungry crowd with bold flavors and creamy goodness.
Jump to:
Why You'll Love This Recipe
I honestly can’t get enough of this cowboy soup—it’s like a big, warm hug in a bowl, blending tender ground beef, creamy Velveeta, and sharp cheddar with heaps of veggies and a touch of spice. Every spoonful feels like a little celebration of hearty, cheesy comfort food.
- Hearty & Filling: Packed with ground beef, potatoes, beans, and corn, it’s a satisfying meal that sticks with you.
- Cheesy Creaminess: The combination of Velveeta and sharp cheddar creates a luscious, velvety texture you’ll crave.
- Flavorful Spice Blend: Cumin, garlic powder, and optional cayenne add just the right kick without overpowering.
- Feeds a Crowd: Makes 8 generous servings, perfect for family dinners or meal prep for the week.
Ingredients & Why They Work
When shopping for this recipe, focus on fresh veggies and quality cheese for the best flavor and texture. Ground beef should be lean to keep it hearty without too much grease, and grabbing low-sodium broth lets you control the saltiness easily.

- Lean ground beef: Provides rich, savory flavor with just enough fat to keep the soup tasty but not greasy.
- Velveeta cheese: Melts smoothly to create a creamy sauce base unlike any other cheese.
- Sharp cheddar cheese: Adds a punch of tangy depth to balance the creaminess perfectly.
- Yellow onion: Builds a flavorful foundation when sautéed with the other veggies.
- Potatoes: Give the soup heartiness and a satisfying bite that’s essential for a cowboy-style soup.
- Red bell pepper: Adds sweetness and vibrant color to brighten every spoonful.
- Corn kernels: Bring a touch of natural sweetness and a pleasant pop in texture.
- Black beans: Boost fiber and protein, making it a well-rounded meal.
- Green chiles: Offer a mild heat and smoky flavor that pairs beautifully with the spices.
- Chicken or beef broth: Adds savory depth and helps simmer all the ingredients together.
- Whole milk: Helps create the luscious, creamy base when combined with the roux.
- All-purpose flour: Used to make the roux, which thickens the soup into a smooth, velvety consistency.
- Unsalted butter: Combines with flour to create that golden roux foundation.
- Garlic powder: Enhances savory notes without overpowering.
- Cumin: Provides warm, earthy undertones classic to cowboy cuisine.
- Cayenne pepper (optional): Adds just the right amount of heat if you like a bit of spice.
- Kosher salt & freshly ground black pepper: Adjust seasoning to taste for the perfect balance.
- Bacon bits (optional): Sprinkle on top for smoky crunch that takes it over the edge.
Make It Your Way
The beauty of the Creamy Cowboy Soup with Cheddar Recipe is how easily it can be tweaked to suit your preferences or what's in your pantry. Don’t hesitate to add your own twist and make this hearty soup truly your own!
- Vegetarian Variation: I’ve swapped out the ground beef for hearty mushrooms and added extra beans in place of meat. The texture is just as satisfying and the flavor still shines with the cheesy, creamy base.
- Spice It Up: When I want a little extra kick, I increase the cayenne pepper to a full teaspoon and add a dash of smoked paprika. It adds smoky warmth that perfectly complements the cheddar’s sharpness.
- Low-Sodium Version: Using low-sodium broth and reducing added salt helps to control sodium levels without sacrificing flavor. I boost seasoning with fresh herbs like cilantro or green onions for added freshness.
- Seasonal Twist: In cooler months, I like tossing in some roasted butternut squash or sweet potatoes instead of regular potatoes for a subtle sweetness and richer texture.
Step-by-Step: How I Make Creamy Cowboy Soup with Cheddar Recipe

Step 1: Make a Velvety Roux Base
I start by melting the butter in a medium saucepan over medium-high heat. Once melted, I whisk in the flour and cook this roux for 2-3 minutes until it turns a beautiful golden brown—this process really builds depth of flavor. Then, whisking in the whole milk slowly is key to keeping the mixture smooth and creamy with no lumps. I season lightly with salt and pepper, then set it aside in the fridge so it’s ready for the final rich, cheesy step.
Step 2: Brown the Ground Beef to Perfection
Next, I heat a large stockpot or Dutch oven to medium-high and add the ground beef, breaking it apart with a spatula. Once it’s browned and no longer pink, I generously season it with salt, pepper, and garlic powder for a savory kick. I transfer the beef to a plate and carefully drain most of the fat, leaving just 2 tablespoons in the pot to keep things flavorful.
Step 3: Sauté the Vegetables Until Tender
In the remaining fat, I toss in the finely chopped onion, potatoes, and diced red bell pepper. Cooking these for 10-12 minutes softens them beautifully—watch for that fork-tender stage. I then season with salt, pepper, cumin, and, if I’m feeling adventurous, a pinch of cayenne for warmth. The aroma at this point is just incredible.
Step 4: Add the Beans, Corn, and Chiles
Once the veggies are ready, I stir in the rinsed and drained corn, black beans, and the green chiles. This colorful mix brings texture and loads of southwestern flavor, making the soup hearty and filling.
Step 5: Simmer to Develop Flavors
Returning the browned beef to the pot, I pour in the chicken or beef broth and bring everything to a boil. Then, lowering the heat to let it simmer gently for 15 minutes lets all those bold flavors meld together perfectly, making the soup truly comforting and rich.
Step 6: Make It Creamy with Cheese and Roux
Here’s the most indulgent step: stirring in the chilled roux, followed by the cubed Velveeta. Covering the pot and cooking for an additional 15 minutes while stirring occasionally melts the cheese completely and thickens the soup into a smooth, creamy delight you’re going to love.
Step 7: Serve with a Sharp Cheddar Finish
The final touch is ladling the soup into bowls, then topping each serving generously with grated sharp cheddar cheese and crispy bacon bits if you like. The cheese melts slightly on top, adding that extra layer of savory comfort. Serve this piping hot and enjoy every rich, cheesy, and hearty spoonful!
Top Tip
Getting that perfect creamy texture and rich flavor in your Creamy Cowboy Soup with Cheddar Recipe is easier than you think, especially with a few simple tricks up your sleeve.
- Make a Smooth Roux: Take your time cooking the roux until it turns a golden brown—that nutty flavor really elevates the soup’s richness.
- Don’t Rush Sautéing Veggies: Softening the onions, potatoes, and bell pepper thoroughly helps develop the deep, savory base you want for this hearty soup.
- Keep the Roux Chilled: Adding the cold roux and Velveeta cheese gradually makes all the difference in achieving that dreamy creamy consistency without lumps.
- Drain Most of the Beef Fat: Leaving just about 2 tablespoons adds flavor without making the soup greasy, a key step I learned after a few trial runs!
How to Serve Creamy Cowboy Soup with Cheddar Recipe

Garnishes
This soup shines with simple yet flavorful toppings. Sprinkle extra sharp cheddar cheese on top right before serving for an ooey-gooey finish. Crispy bacon bits add a lovely crunch and smoky contrast. For a fresh pop, chopped cilantro or sliced green onions work beautifully, brightening the creamy, hearty flavors.
Side Dishes
Pair your Cowboy Soup with classic comfort sides like warm cornbread or flaky buttermilk biscuits. A crisp green salad with a zesty vinaigrette helps balance the richness, and for extra heartiness, try some toasted garlic bread or a simple roasted vegetable medley.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Cowboy Soup with Cheddar stores wonderfully in an airtight container in the refrigerator for up to 3 days. This gives you plenty of time to enjoy this comfort food again without any loss of flavor or texture.
Freezing
While you can freeze this soup, keep in mind the potatoes and cheese may change texture slightly after thawing. If you choose to freeze, cool the soup completely, then transfer it to a freezer-safe container and freeze for up to 1 month. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat the soup slowly on the stovetop over low to medium heat, stirring occasionally to prevent sticking and to help the cheese melt evenly back into the soup. Avoid high heat to keep the texture creamy and smooth.
Frequently Asked Questions:
Absolutely! Simply omit the ground beef and bacon bits, then add extra beans or a meat substitute like cooked lentils or diced mushrooms for added protein and texture.
While Velveeta provides that signature creamy melt, you can substitute with processed cheeses or a blend of mild cheddar and Monterey Jack. Just keep in mind the texture might be slightly less smooth.
The recipe calls for a ½ teaspoon of cayenne, which adds a subtle warmth but isn’t overpowering. You can adjust it or omit it entirely to suit your spice tolerance.
Yes, you can prepare the soup a day ahead and refrigerate it. When ready, gently reheat on the stovetop. Just be sure to stir occasionally so the cheese stays creamy and the soup doesn’t separate.
Final Thoughts
This Creamy Cowboy Soup with Cheddar Recipe is the kind of meal that feels like a warm hug after a busy day — hearty, cheesy, and full of bold flavors. Whether you’re serving family or friends, it’s bound to become a favorite for its comforting familiarity and satisfying richness. Grab your favorite bowl, a good spoon, and savor every creamy, flavorful bite!
Print
Creamy Cowboy Soup with Cheddar Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Cowboy Soup is a hearty, cheesy, and flavorful soup made with ground beef, potatoes, bell peppers, black beans, corn, and a creamy cheese sauce. This comforting dish combines bold spices like cumin and garlic powder with a smooth Velveeta and cheddar cheese blend, perfect for a satisfying meal that serves eight.
Ingredients
Meat and Cheese
- 1 pound lean ground beef
- 1 (16 oz.) package Velveeta, cubed
- 1 cup sharp cheddar cheese, grated
- Bacon bits, optional
Vegetables
- 1 yellow onion, finely chopped
- 4 small potatoes, chopped
- 1 red bell pepper, seeds removed, diced
- 1 (13.25 oz.) can whole corn kernels, rinsed and drained
- 1 (13.25 oz.) can black beans, rinsed and drained
- 1 (4 oz.) can green chiles
Liquids and Dairy
- 3 cups low-sodium chicken or beef broth
- 2 ½ cups whole milk
Roux and Seasonings
- ¼ cup all-purpose flour
- ¼ cup (½ stick) unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper, optional
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Make the roux: In a medium saucepan over medium-high heat, melt the butter. Whisk in the flour and cook the roux for 2-3 minutes until it turns a golden brown color. Gradually whisk in the whole milk until smooth. Season with salt and pepper, remove from heat, and refrigerate until ready to use.
- Brown the beef: Heat a large stockpot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up as it cooks, until browned. Season generously with salt, pepper, and garlic powder. Transfer the beef to a separate plate and drain all but 2 tablespoons of fat from the pot.
- Sauté vegetables: Add the chopped onion, potatoes, and diced bell pepper to the Dutch oven. Cook for 10-12 minutes until the vegetables are softened and fork tender. Season with salt, pepper, cumin, and cayenne pepper if using.
- Add beans and chiles: Stir in the drained corn, black beans, and green chiles. Mix well to combine all the ingredients.
- Combine beef and broth: Return the browned ground beef to the pot. Pour in the chicken or beef broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for 15 minutes to meld the flavors.
- Incorporate roux and cheeses: Stir the chilled roux mixture into the soup. Then add the cubed Velveeta cheese. Cover the pot and cook for another 15 minutes, stirring occasionally, until the cheese melts completely and the soup thickens into a smooth, creamy consistency.
- Serve: Ladle the soup into bowls and top with grated sharp cheddar cheese and optional bacon bits. Serve hot and enjoy the comforting flavors of this cowboy soup.
Notes
- For a spicier soup, increase the cayenne pepper by up to 1 teaspoon according to your taste.
- Use low-sodium broth to better control the saltiness of the soup.
- Substitute Velveeta with a combination of processed cheese if preferred, but Velveeta ensures a creamy texture.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Add a handful of chopped fresh cilantro or green onions as garnish for extra freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 55 mg


Leave a Reply