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Creamy Vegetable Soup

Ladling Dolly's Dixie Stampede soup into a crock.
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5 from 1 review

Quick and easy creamy vegetable soup made with frozen mixed vegetables. Inspired by the soup at Dolly Parton’s Stampede.

Ingredients

Units Scale
  • 4 tablespoons butter
  • 1/4 cup flour
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 4 cups chicken broth
  • 1 bay leaf
  • 2 cups frozen mixed vegetables
  • 1 cup heavy cream
  • salt & pepper to taste

Instructions

  1. Melt the butter over medium heat in an enameled Dutch oven or a large pot. 
  2. Sprinkle the flour over the butter and stir it with a whisk or a wooden spoon. 
  3. Add the garlic onion powder and black pepper. Continue stirring and cooking for about 2 minutes. Do not let the roux turn brown. 
  4. Slowly whisk in the chicken broth. Then, add the frozen vegetables. Turn the heat to high and bring the soup to a boil, whisking occasionally. 
  5. Once the soup reaches a boil, reduce the heat to a simmer and cook for 10 minutes, stirring occasionally.
  6. Slowly whisk in the heavy cream and simmer for an extra 2 minutes. 
  7. Stir and taste. Add salt and pepper to taste, if needed.

Serve with hot biscuits.

Notes

Variations

  • Change up the vegetables to your liking.
  • Use vegetable broth instead of chicken broth to make it vegetarian-friendly.
  • Use oil instead of butter and canned full-fat coconut milk instead of heavy cream to make it dairy-free.
  • If you want the same consistency as the soup served at Dolly Parton’s Stampede Dinner Show, you can chop the veggies before adding them. Partially thaw the veggies under cool running water. Then, drain them and use a knife to chop them before adding them to the soup. Do not blend the soup!

Nutrition

Find it online: https://mandiofthemountains.com/creamy-vegetable-soup-dixie-stampede-style/