Dolly Partons Stampede Soup

A soup just like the original with a creamy base and veggies.

Course Soup

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 310kcal

3 Tablespoons salted butter (can use unsalted)
3 Tablespoons flour
32 ounce container chicken stock (can use low or no sodium)
2 (15 ounce) cans mixed vegetables, drained (keep a few Tablespoons of whole vegetables on the side to garnish, if desired.)
½ teaspoon garlic powder
½ teaspoon onion powder
1 ½ cups heavy whipping cream (can use milk for a thinner soup)
salt and pepper, to taste
bacon pieces (for garnish, optional)

In a Dutch Oven or stock pot, add 3 Tablespoons salted butter and melt it over medium heat.
Once melted, add 3 Tablespoons flour and use a spatula to stir the flour and butter together for about one minute making a smooth paste. Do not let it brown.
Add 32 ounce container chicken stock, 2 (15 ounce) cans mixed vegetables, drained, ½ teaspoon garlic powder and ½ teaspoon onion powder. Stir to combine.
Use an immersion blender to mash up the cooked vegetables (you can blend this as thick as you like or leave some chunkier bits.)
Bring the soup to a boil, then reduce the heat to a low simmer.
Pour in 1 ½ cups heavy whipping cream (or milk, if using) and season with salt and pepper, to taste until you reach the desired flavor.
Allow to simmer for 5-10 minutes, then serve.
Optional: serve garnished with fresh cracked pepper, a few whole vegetables, chopped fresh parsley and a sprinkling of bacon pieces.
I serve with buttermilk biscuits.

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
A serving size of this soup is 1.5 cups.
Southern Buttermilk Biscuits Recipe Here