For stove top version:
Instructions
Brown the beef
In a large stockpot or Dutch oven, brown ground beef over medium heat.
Add chopped onion and garlic while browning.
Cook until beef is no longer pink and onions are soft.
Drain excess grease.
Add vegetables
Add diced potatoes and shredded carrots to the pot. Stir to combine with beef.
Add liquids & seasoning
Pour in beef broth and tomato juice.
Sprinkle in both packets of onion soup mix.
Add salt & pepper (go light at first—the soup mix is salty).
Simmer
Bring soup to a gentle boil, then reduce heat to medium-low.
Cover and simmer for 30–40 minutes, stirring occasionally, until potatoes are fork-tender.
Finish with cream
Reduce heat to low.
Stir in heavy whipping cream and let warm through for about 5 minutes.
Do not boil after adding cream.
Serve
Taste and adjust seasoning.
Serve hot with shredded cheese on top and buttered rolls on the side.Helpful Tips
If it thickens too much, add a splash of broth or milk.
Want it extra creamy? Mash a few potato chunks against the side of the pot before adding cream.
This reheats beautifully and tastes even better the next day.
