1. Brown the ground beef in a large Dutch oven over medium-high heat, breaking it into crumbles. Once fully cooked, drain the excess fat and remove from the pot.

2. In the same pot, melt the butter and sauté the diced onion and minced garlic until softened and fragrant, about 3–4 minutes.

3. Add the diced potatoes, carrots, and corn. Stir everything together to coat with the butter and aromatics.

4. Sprinkle the flour over the vegetables and stir to combine. Slowly pour in the beef broth while stirring to avoid lumps. Add salt, pepper, and thyme or herbs.

5. Return the browned ground beef to the pot and bring the mixture to a gentle simmer. Cover and let cook for 20–25 minutes or until the potatoes are fork-tender.

6. Reduce the heat and stir in the heavy cream or milk. Warm through without letting the soup boil. Adjust seasoning to taste.

7. Serve hot with crusty bread or shredded cheese on top, and enjoy!