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Dixie Stampede Creamy Vegetable Soup

Dixie Stampede Creamy Vegetable Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 252
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 ribs celery, finely diced
  • 2 carrots, peeled and finely diced
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups peeled and diced russet potatoes (1/2-inch pieces)
  • 2 cups frozen mixed vegetables
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • 1/2 tsp granulated sugar
  • 1 cup half-and-half
  • 2 tbsp chopped fresh parsley

Method
 

  1. Melt the butter in a large pot over medium heat. Add the onion, celery, and carrots and cook, stirring occasionally, for 5 minutes, until the onion softens. Stir in the garlic and cook 30 seconds.
  2. Sprinkle the flour over the vegetables and whisk constantly for 1 minute to cook out the raw flour taste.
  3. Slowly pour in the chicken broth while whisking. Add the potatoes, salt, pepper, and sugar. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook 10 to 12 minutes, until the potatoes are tender. Stir in the frozen mixed vegetables and simmer uncovered 5 minutes more.
  4. Remove the pot from the heat. Stir in the half-and-half, then taste and adjust salt. Ladle into bowls and top with fresh parsley.

Notes

Don’t skip the sugar: it’s a small amount, but it gives the soup that distinctive hint of sweetness the Dixie Stampede version is known for. The soup will thicken as it cools, so thin leftovers with a splash of broth or water when you reheat.