Hearty Cowboy Soup with Cheddar and Velveeta Recipe

ByTaylor
Jump to Recipe·5 from 59 reviews

If you’re craving a bowl that’s warm, filling, and brimming with bold flavors, you’re in for a treat with my Hearty Cowboy Soup with Cheddar and Velveeta Recipe. This soup is the ultimate comfort food mashup—think creamy cheese, tender potatoes, savory beef, and a kick of spice, all simmered to perfection. Trust me, once you try this, it’ll become your go-to especially on a chilly evening. Let me walk you through making this fan-freaking-tastic soup that’s just waiting to be the star of your next meal.

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Why This Recipe Works

  • Cheesy Creaminess: The Velveeta and sharp cheddar melt beautifully to create a rich, velvety base that comforts every spoonful.
  • Layered Flavors: With beef, cumin, garlic, and a touch of cayenne, this soup delivers that hearty, savory punch people love in cowboy soup variations.
  • Hearty Ingredients: Potatoes, black beans, corn, and bell pepper add texture, substance, and varied flavors, making it a satisfying one-pot meal.
  • Comfort with a Kick: The optional cayenne and green chiles provide just enough heat to keep things interesting without overpowering the creamy goodness.
Hearty Cowboy Soup with Cheddar and Velveeta, cheesy cowboy soup, beef potato cheese soup, easy comfort food recipes, hearty fall soups - A thick creamy soup is shown being held in a ladle above a white bowl filled with the same soup. The soup is light beige in color with visible pieces of orange carrot, yellow corn kernels, small bits of brown meat, and pale green celery throughout. The ladle is silver with a long handle, and the background includes part of a red pot and a white cloth with thin gray stripes, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Hearty Cowboy Soup with Cheddar and Velveeta Recipe brings together a fantastic medley of dairy, meat, veggies, and spices—all carefully chosen to balance creaminess with warmth and texture. Knowing a few simple tips about these ingredients will set you up for success when you dive in.

Hearty Cowboy Soup with Cheddar and Velveeta, cheesy cowboy soup, beef potato cheese soup, easy comfort food recipes, hearty fall soups - Flat lay of raw lean ground beef shaped naturally, cubed velveeta cheese, grated sharp cheddar cheese piled gently, a whole yellow onion halved to show finely chopped pieces next to it, four small whole potatoes with skin, diced red bell pepper, a small white bowl of rinsed whole corn kernels, a small white bowl of rinsed black beans, a small white bowl of green chiles, a small white bowl with golden melted butter, a small white bowl with pale all-purpose flour, a small white bowl filled with creamy whole milk, a sprinkle of ground cumin and garlic powder presented as tiny piles, a small white bowl of coarse kosher salt, a small white bowl with freshly ground black pepper, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Lean ground beef: Provides savory depth without excess grease; lean beef prevents the soup from becoming too greasy.
  • Velveeta: Melts smoothly, giving the soup a creamy, luscious texture that’s unmatched by other cheeses.
  • Sharp cheddar cheese: Adds that sharp, tangy cheese note that balances Velveeta’s mellow flavor.
  • Yellow onion: A natural sweet base flavor once softened, elevating the soup’s aroma and taste.
  • Potatoes: Bring heartiness and help thicken the soup naturally as they cook.
  • Red bell pepper: Adds a sweet, fresh pop and color contrast.
  • Corn kernels: Provide subtle sweetness and texture.
  • Black beans: Add protein and earthy flavor, rounding out the bowl.
  • Green chiles: Offer gentle heat and smoky undertones.
  • Chicken or beef broth: Builds the soup’s savory liquid base for an umami-packed finish.
  • Whole milk: Used to create the creamy roux base, making the soup velvety without heaviness.
  • All-purpose flour: Thickens the soup gently in the roux, ensuring no graininess.
  • Unsalted butter: Adds richness without extra salt, letting you control seasoning better.
  • Garlic powder, cumin, cayenne: Spice trio that brings warmth and complexity.
  • Bacon bits (optional): A smoky crunchy topper that’s pure indulgence.
  • Kosher salt and freshly ground pepper: Essential for bringing all the flavors into harmony.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this Hearty Cowboy Soup with Cheddar and Velveeta Recipe is how flexible it is. Once you nail the base, you can customize it any way you like to make it truly your own. Don’t be shy about experimenting!

  • Vegetarian version: Swap ground beef for sautéed mushrooms and add vegetable broth—trust me, it still satisfies that cowboy craving.
  • Extra spicy kick: Add extra cayenne or a dash of hot sauce; I like this when I’m in the mood for bold flavors.
  • Make it gluten-free: Use a gluten-free flour blend for the roux, and you’re good to go without sacrificing creaminess.
  • Bulk it up: Toss in diced carrots or celery for more veggies and depth—my family loves the added crunch.

Step-by-Step: How I Make Hearty Cowboy Soup with Cheddar and Velveeta Recipe

Step 1: Start with a Golden Roux for a Creamy Base

Begin by melting the butter in a medium saucepan over medium-high heat. Once melted, whisk in the flour and cook it for 2-3 minutes until it turns a lovely golden brown—this is your roux, the magic that thickens and smooths your soup. Slowly whisk in the whole milk, stirring constantly so you don’t get lumps. Season lightly with salt and pepper, then remove from heat and pop it in the fridge while you work on the rest. This upfront step means no worries about curdling milk later, and helps the soup finish with that signature creamy texture.

Step 2: Brown the Beef and Build Depth

Heat your large stockpot or Dutch oven over medium-high heat and add the lean ground beef. As it cooks, use a wooden spoon or spatula to break it up into small pieces. Season generously with salt, pepper, and garlic powder—seasoning early layers makes a big flavor difference. Once browned and cooked through, transfer the beef to a plate, leaving about 2 tablespoons of fat in the pot; draining excess fat keeps things from getting greasy but preserves flavor. This step is where your soup starts to get serious.

Step 3: Cook Those Veggies Until Tender

Into the same pot, toss in the finely chopped onion, diced potatoes, and red bell pepper. Stir and cook them for about 10-12 minutes until they’re softened and fork-tender. This slow softening helps develop the full natural sweetness and flavor of the vegetables, which makes the soup taste layered and comforting. Don’t rush this step!

Step 4: Spice It Up and Add Beans, Corn, and Chiles

Now season the veggies with cumin, cayenne (if you’re using it), and a pinch of salt and pepper. Stir in the rinsed and drained corn kernels, black beans, and canned green chiles. These ingredients add texture and a little heat that keeps every spoonful exciting. Toss everything together so the flavors meld before adding the beef back in.

Step 5: Simmer with Broth and Then Bring on the Cheese

Return that browned beef to the pot and pour in the chicken or beef broth. Crank up the heat and bring the soup to a boil, then immediately reduce heat to low, covering and letting it gently simmer for about 15 minutes. This simmer lets flavors marry and potatoes soften even more. Next, stir in your refrigerated roux mixture and cubed Velveeta cheese. Cover again and cook for another 15 minutes, stirring occasionally, until the Velveeta melts completely and the soup thickens into that rich, cheesy dreaminess I know you’ll adore.

It’s ready when it’s thick, smooth, and bursting with flavor—now ladle it into bowls and prepare for comfort like you’ve never had before.

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Pro Tips for Making Hearty Cowboy Soup with Cheddar and Velveeta Recipe

  • Make the Roux Ahead: Making and chilling the roux before cooking is a game changer—helps avoid lumps and gives you creamy results every time.
  • Don’t Skip Browning Beef: Browning adds that deep, savory flavor you can’t get from just tossing cooked meat in.
  • Rinse Canned Beans and Corn: Rinsing cuts excess salt and funky canned flavor, keeping your soup tasting fresh and balanced.
  • Avoid High Heat After Adding Cheese: Keep soup on low to prevent cheese from breaking or becoming grainy—gentle heat helps it melt perfectly smooth.

How to Serve Hearty Cowboy Soup with Cheddar and Velveeta Recipe

Hearty Cowboy Soup with Cheddar and Velveeta, cheesy cowboy soup, beef potato cheese soup, easy comfort food recipes, hearty fall soups - A close-up of a spoon full of thick creamy soup showing chunks of soft yellow potatoes, small orange carrot pieces, golden corn kernels, and small bits of crispy brown bacon mixed with tender cooked ground meat, all coated in a smooth light beige soup base. The spoon is held above a white marbled surface with a large red pot filled with the same soup slightly out of focus in the background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

When I serve this soup, I love topping it with a generous handful of extra sharp cheddar cheese for that melty pull, and crispy bacon bits for crunch and smoky goodness. A sprinkle of chopped fresh cilantro or green onions adds a pop of color and freshness that contrasts the richness just right. If you like a little extra kick, a dash of hot sauce or a dollop of sour cream can be wonderful additions too.

Side Dishes

Crusty bread or buttery cornbread pairs perfectly with this soup—perfect for dunking and soaking up all that cheesy broth. Sometimes, I’ll serve a simple green salad on the side to lighten the meal and balance the richness. If you want to go all out, crispy roasted Brussels sprouts or a charred tomato salsa also complement the hearty flavors well.

Creative Ways to Present

For a cozy dinner party, I’ve ladled this soup into small cast iron skillets for individual servings, topped with cheese and bacon, then popped under the broiler for a minute for a bubbly golden crust—everyone loved it! You could also serve it in hollowed-out mini bread bowls for a fun twist that’s perfect for game day or casual get-togethers.

Make Ahead and Storage

Storing Leftovers

I usually let the leftover soup cool completely, then store it in airtight containers in the fridge. It keeps beautifully for about 3-4 days. The flavors actually deepen overnight, making leftovers taste even better! Just be careful with the cheese—you might need to give it a good stir when reheating.

Freezing

This soup freezes well, though I recommend freezing it without cheese first and adding the Velveeta cubes fresh when reheating. Velveeta can sometimes change texture after freezing. Portion it out into freezer-safe containers or bags and freeze for up to 3 months—perfect for quick weeknight meals.

Reheating

Reheat gently over low-medium heat on the stove, stirring occasionally. If it’s too thick, add a splash of broth or milk to loosen it up. If you froze the soup without cheese, stir in fresh Velveeta cubes as it warms to keep that silky, cheesy smoothness.

FAQs

  1. Can I make the Hearty Cowboy Soup with Cheddar and Velveeta Recipe in a slow cooker?

    Absolutely! Brown the beef and sauté the veggies first, then add everything except the roux and cheese into your slow cooker for 4-6 hours on low. Towards the end, whisk in the roux and Velveeta, then cook another 15-20 minutes to melt the cheese and thicken the soup.

  2. Can I substitute Velveeta with other cheeses?

    You can use processed cheese alternatives or even cream cheese, but Velveeta gives a uniquely smooth melt that’s hard to replicate. If you skip it, your soup may be less creamy and more rustic in texture.

  3. Is this soup spicy?

    The basic recipe has just a gentle heat from the cayenne and green chiles, but you can easily adjust the spice level up or down to suit your preferences.

  4. Can I use low-fat milk instead of whole milk?

    Whole milk gives the soup its creamy richness, but you can substitute 2% milk if needed. Just avoid skim milk as it may make the soup less smooth and velvety.

Final Thoughts

This Hearty Cowboy Soup with Cheddar and Velveeta Recipe holds a special spot in my kitchen’s rotation because it’s so darn comforting and versatile. It’s easy enough for a weeknight but impressive enough to serve friends and family when you want to share something delicious and homey. Give this recipe a try—once you’ve tasted that creamy, cheesy, spicy goodness, you’ll keep coming back for more. From my kitchen to yours, I hope you enjoy every hearty, cozy bite!

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Hearty Cowboy Soup with Cheddar and Velveeta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 59 reviews
  • Author: Taylor
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
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Description

Cowboy Soup is a hearty, flavorful dish packed with ground beef, vegetables, beans, and a creamy cheese base. This comforting soup combines savory spices with melted Velveeta and cheddar cheese, creating a rich and indulgent meal perfect for cold days or family gatherings.

Ingredients

Meat and Dairy

  • 1 pound lean ground beef
  • 1 (16 oz.) package Velveeta, cubed
  • 1 cup sharp cheddar cheese, grated
  • 2 1/2 cups whole milk
  • 1/4 cup (1/2 stick) unsalted butter

Vegetables and Beans

  • 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

Broth and Seasonings

  • 3 cups low-sodium chicken or beef broth
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper, optional
  • Bacon bits, optional
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Prepare roux and milk mixture: In a medium saucepan over medium-high heat, melt the butter. Whisk in the flour and cook the roux for 3 minutes or until golden brown. Gradually whisk in the whole milk, season with salt and pepper, then remove from heat and refrigerate until ready to use.
  2. Cook ground 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 beef to a plate and drain all but 2 tablespoons of fat from the pot.
  3. Sauté vegetables: In the same pot, add the chopped onion, potatoes, and red bell pepper. Cook for 12 minutes or until the vegetables are softened and fork-tender.
  4. Add spices and vegetables: Season the vegetables with salt, pepper, cumin, and optional cayenne pepper. Stir in the corn, black beans, and green chiles.
  5. Combine ingredients and simmer: Return the cooked ground beef to the pot. Pour in the chicken or beef broth, bring the mixture to a boil, then reduce heat and let simmer for 15 minutes.
  6. Add roux and cheese: Stir the refrigerated roux mixture into the soup, then add the cubed Velveeta. Cover the pot and cook for another 15 minutes or until the cheese is melted and the soup is thick and smooth.
  7. Serve: Ladle the soup into bowls and top with grated cheddar cheese and bacon bits if desired. Serve hot and enjoy!

Notes

  • Use low-sodium broth to better control the saltiness of the soup.
  • For a spicier version, increase the cayenne pepper or add a dash of hot sauce.
  • Substitute Velveeta with cream cheese or a blend of cheeses for a different creamy texture.
  • Make sure to drain and rinse canned corn and beans to reduce sodium and improve flavor.
  • Bacon bits add smoky flavor but can be omitted for a leaner option.
  • Potatoes can be peeled or unpeeled depending on preference; small waxy potatoes work best to hold shape.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 6 g
  • Sodium: 550 mg
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Protein: 18 g
  • Cholesterol: 65 mg

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