Ingredients
Scale
- 1 lb (450 g) lean ground beef
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and finely chopped
- 2 celery sticks, finely chopped
- 3 garlic cloves, minced
- ½ tsp Italian seasoning
- 2 tbsp all-purpose flour
- 4 cups (950 ml) chicken or beef broth
- ½ tbsp Worcestershire sauce
- 1 cup (240 ml) heavy cream
- 2 medium-to-large russet potatoes, peeled and diced
- ¾ cup (110 g) corn, frozen or fresh
- Seasoning salt and pepper, to taste
Instructions
- Brown. In a Dutch oven or soup pot over medium-high heat, brown the beef for 8–10 minutes, breaking it up as it cooks.
- Drain. Transfer the beef to a paper towel-lined plate. Pour off most of the fat, leaving the browned bits in the pot.
- Sauté. Add the oil, butter, onion, carrots, and celery. Cook for 5–7 minutes.
- Thicken. Stir in the garlic, Italian seasoning, and flour. Cook for about 1 minute, stirring constantly.
- Broth. Add the broth, stirring well and scraping the bottom of the pot so the flour dissolves.
- Combine. Add the Worcestershire sauce, cream, potatoes, corn, and beef. Bring to a boil, then reduce to a steady simmer.
- Simmer. Simmer with the lid partly open for about 20 minutes, until the potatoes are tender, stirring occasionally.
- Season. Season generously with seasoning salt and pepper, and serve.
Notes
- Seasoning salt: Any salt works, but use enough. The soup tastes bland if under-seasoned.
- Cream: Don’t substitute milk or half-and-half. They may curdle when the soup boils.
- Time saver: Dice the potatoes while the vegetables cook.
- Storage: Refrigerate for 3–4 days or freeze for up to 3 months. Reheat slowly on the stove.
Nutrition is an estimate and will vary with the brands used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American