Description
This Copycat Dolly Parton’s Stampede Soup is a creamy, savory delight featuring a blend of mixed vegetables in a rich, velvety broth. Perfectly seasoned with garlic and onion powders, this hearty soup can be easily prepared on the stovetop in just 15 minutes, making it an excellent choice for a quick and comforting meal.
Ingredients
Scale
Soup Base
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt, to taste
- White pepper, to taste
Liquid Ingredients
- 14.5 ounce can chicken broth (regular or low-sodium)
- 2 cups half and half
Vegetables
- 15 ounce can mixed vegetables (drained)
Instructions
- Melt Butter: In a large saucepan, melt the butter over medium heat until fully liquid but not browned.
- Create Roux and Season: Stir in the flour, garlic powder, onion powder, salt, and white pepper. Continue to simmer and stir the mixture for about 1 minute until it becomes fragrant and starts to thicken slightly.
- Add Broth and Vegetables: Gradually whisk in the chicken broth along with the drained mixed vegetables. Bring the entire mixture to a simmer and cook for about 5 minutes, allowing the flavors to meld and the soup to slightly thicken.
- Blend Soup: Using a potato masher or an immersion blender, blend the soup to your preferred consistency—either smooth or slightly chunky depending on your taste.
- Finish with Half and Half: Stir in the half and half and continue to simmer the soup for another 5 minutes until it is thoroughly heated and creamy. Adjust seasoning if needed, then serve hot.
Notes
- You can substitute half and half with whole milk or heavy cream depending on your desired richness.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Adjust the thickness by varying the amount of flour used in the roux.
- Fresh or frozen vegetables may be used in place of canned for a fresher flavor.
- This soup reheats well and can be stored refrigerated for up to 3 days.
