Step-by-Step Instructions

• In a large pot over medium heat, add the pound of ground beef. Cook, stirring occasionally, for about 5–7 minutes, or until the meat is fully browned.
• Add 4 tablespoons of butter along with the diced onion and carrots to the pot. Sauté for about 4 to 5 minutes until the vegetables begin to soften.
• Stir in minced garlic and cook for an additional 30 seconds, allowing it to release its aroma.
• Sprinkle 3 tablespoons of all-purpose flour over the beef and vegetable mixture. Stir well to coat, and cook for about 1 minute.
• Slowly pour in 4 cups of beef broth while stirring continuously to keep the soup mixture smooth.
• Add the diced potatoes, corn, salt, black pepper, and dried thyme to the pot. Stir everything together until well combined.
• Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15 to 20 minutes until the vegetables are tender.
• Lower the heat further and stir in the milk and heavy cream. Gently warm the soup for about 5 minutes.
• Taste your soup and adjust the seasoning if needed.
• Ladle the hot soup into bowls and sprinkle with freshly chopped parsley for garnish.