Ingredients
Equipment
Method
Brown the Beef
- Add the ground beef to a large Dutch oven or soup pot over medium-high heat. Cook until thoroughly browned, about 8-10 minutes, breaking it apart with a spoon as it cooks.
Remove Beef & Preserve Fond
- Using a slotted spoon, transfer the browned beef to a plate lined with paper towels to drain excess fat. Do not wipe out the pot. Leave the flavorful browned bits (fond) behind.
Sauté Aromatics
- Add the olive oil and butter to the same pot. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
Bloom Seasonings & Thicken
- Stir in the minced garlic, Italian seasoning, and flour. Cook, stirring constantly, for about 1 minute until fragrant and the flour is lightly toasted. This step cooks out the raw flour taste.
Deglaze & Build Broth
- Gradually pour in the chicken or beef broth, stirring constantly to dissolve the flour and scrape up all the flavorful browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
Combine & Simmer
- Stir in the Worcestershire sauce, heavy cream, diced Russet potatoes, corn, and the reserved cooked ground beef. Increase the heat to high and bring the soup to a rolling boil.
Cook Potatoes
- Once boiling, immediately reduce the heat to a rapid simmer (a gentle, steady boil). Cover the pot partially, leaving the lid slightly ajar, and cook for approximately 20 minutes, stirring occasionally, until the potatoes are fork-tender.
Season
- Taste the soup and generously season with salt and pepper until the flavors pop. Adjust seasonings as needed.
Nutrition
Notes
Russet potatoes are highly recommended for their starch content, which naturally helps thicken the soup. They also break down slightly to create a creamier texture. Other starchy potatoes like Yukon Gold can be used, but avoid waxy potatoes like red or fingerling as they hold their shape too much and won't contribute to thickness. Lean ground beef is ideal. You can substitute with ground turkey or chicken for a lighter version, though the flavor profile will change slightly. Heavy whipping cream provides the richest, creamiest result. For a lighter soup, you can use half-and-half, but the soup will be less rich. Use good quality chicken or beef broth for the best flavor base. Vegetable broth can also be used for a vegetarian-friendly option (omit beef). Essential for dipping into that delicious creamy broth! Sourdough, baguette, or a simple dinner roll all work perfectly. Consider pairing with a side salad for a balanced meal. A sprinkle of fresh parsley or chives adds a pop of color and freshness. Shredded sharp cheddar cheese melts beautifully into the hot soup. A spoonful of sour cream or plain Greek yogurt offers a pleasant contrast to the richness. Pair with a light green salad dressed with a vinaigrette for a balanced meal.
Storage: Allow the soup to cool completely. Store in an airtight container in the refrigerator for up to 3-4 days. The soup will thicken considerably upon chilling.
Freezing: This soup freezes well! Let it cool completely, then transfer to freezer-safe airtight containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months. It's often best to add the cream *after* thawing and reheating to maintain the best texture.
Reheating: Gently reheat on the stovetop over medium-low heat, stirring frequently. If the soup is too thick after refrigeration or thawing, add a splash of broth or milk (or dairy-free alternative) to reach your desired consistency. Add cream just before serving if you didn't freeze it with it.
Freezing: This soup freezes well! Let it cool completely, then transfer to freezer-safe airtight containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months. It's often best to add the cream *after* thawing and reheating to maintain the best texture.
Reheating: Gently reheat on the stovetop over medium-low heat, stirring frequently. If the soup is too thick after refrigeration or thawing, add a splash of broth or milk (or dairy-free alternative) to reach your desired consistency. Add cream just before serving if you didn't freeze it with it.