Imagine a pot bubbling gently on the stove, filling your kitchen with the savory aroma of simmering vegetables and creamy broth.
This Dixie Stampede Creamy Vegetable Soup is a breeze to whip up, offering a comforting hug in a bowl that’s perfect for cozy evenings.
As the buttery onions, celery, and carrots meld with tender potatoes, the soup transforms into a rich, velvety delight.
Let’s bring this delicious dish to life!
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 ladle
- 1 measuring cup
- 1 sharp knife
- 1 cutting board
Ingredients
- 2 tablespoons butter
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- 1 cup potatoes, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Dixie Stampede Creamy Vegetable Soup, follow this timeline:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Resting Time: 5 minutes
- Additional Time for Reading Instructions: 5 minutes
Timeline:
- 0:00 – 0:05 (5 minutes)
- Read the recipe instructions thoroughly to understand the steps and any additional tips.
- 0:05 – 0:20 (15 minutes)
- Prep Work:
- Dice the onions, celery, carrots, and potatoes.
- 0:20 – 0:22 (2 minutes)
- Melt the butter in a large pot over medium heat.
- 0:22 – 0:27 (5 minutes)
- Cooking Step 1:
- Sauté the diced onion, celery, and carrots in the pot until the onion is translucent.
- 0:27 – 0:32 (5 minutes)
- Cooking Step 2:
- Add diced potatoes and cook for an additional 5 minutes.
- 0:32 – 0:34 (2 minutes)
- Pour in the chicken broth and bring the mixture to a boil.
- 0:34 – 0:54 (20 minutes)
- Cooking Step 3:
- Reduce heat to low and let the soup simmer for 20 minutes until vegetables are tender.
- 0:54 – 0:59 (5 minutes)
- Final Steps:
- Stir in heavy cream, salt, black pepper, and garlic powder.
- Allow the soup to simmer for an additional 5 minutes.
- 0:59 – 1:04 (5 minutes)
- Resting Time:
- Remove from heat and let the soup rest for 5 minutes before serving.
- 1:04 onwards
- Serving:
- Serve the hot soup using a ladle into bowls and enjoy!
Recipe Instructions
Melt butter in a large pot over medium heat.
Add diced onion, celery, and carrots to the pot and sauté until the onion is translucent.
Stir in diced potatoes and continue to cook for an additional 5 minutes.
Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to low and let simmer for 20 minutes, or until the vegetables are tender.
Stir in heavy cream, salt, black pepper, and garlic powder until well combined.
Allow the soup to simmer for 5 more minutes.
Remove from heat and let the soup rest for 5 minutes before serving.
Serve hot using a ladle into bowls.
Serving Tips
- Crusty Bread: Perfect for dipping and soaking up the creamy broth.
- Grated Parmesan Cheese: Sprinkle on top for an added layer of flavor and richness.
- Fresh Herb Garnish: Add a sprinkle of fresh parsley or chives for a burst of color and vitality.
- Side Salad: Pair with a light green salad for a balanced and invigorating contrast.
- Buttered Crackers: Serve alongside for a crunchy texture to complement the smooth soup.
Storage
Store leftover Dixie Stampede Creamy Vegetable Soup in an airtight container in the refrigerator for up to three days.
Reheat gently on the stove. Add extra cream or broth if needed.
Freezing
To freeze Dixie Stampede Creamy Vegetable Soup, let it cool completely.
Transfer to airtight containers, leaving space for expansion, and label with the date.
Consume within 2-3 months for best quality.
Reheating
To reheat Dixie Stampede Creamy Vegetable Soup, gently warm it on the stovetop over low heat.
Stir occasionally. Avoid boiling to prevent curdling.
Alternatively, microwave in short intervals. Stir in between.
Final Thoughts
The Dixie Stampede Creamy Vegetable Soup is a delightful and comforting dish that’s perfect for any occasion.
It’s a hearty blend of vegetables and creamy broth that can be easily customized to suit your taste.
For a richer flavor, consider adding a splash of white wine when sautéing the vegetables.
You can also introduce your favorite herbs, such as thyme or rosemary, to enhance the aroma and taste.
If you prefer a thicker consistency, blend a portion of the soup and return it to the pot.
Adjust the seasoning to your liking and pair the soup with crusty bread for a complete and satisfying meal.
This recipe yields six servings, making it a great option for family dinners or gatherings.
With its simple preparation and delicious flavor, this soup is sure to become a staple in your recipe collection.
Enjoy the warmth and comfort of a homemade bowl of Dixie Stampede Creamy Vegetable Soup.
Frequently Asked Questions
Can I Make This Soup Vegetarian by Substituting Vegetable Broth?
Yes, you can substitute vegetable broth to make it vegetarian. Confirm you choose a flavorful broth to maintain depth. Sauté vegetables to enhance taste. Consider using fresh herbs like thyme. Adjust seasoning for desired flavor balance.
What Are Some Variations to Make the Soup Spicier?
To spice it up, add diced jalapeños or red pepper flakes during sautéing. Incorporate a dash of cayenne pepper or hot sauce with the cream. Experiment with chipotle powder for a smoky kick. Adjust heat to taste.
How Can I Make the Soup Dairy-Free?
To make the soup dairy-free, replace heavy cream with coconut milk or almond milk. Use olive oil instead of butter. Both swaps maintain creaminess while adding subtle flavor twists. Adjust seasoning if needed for balance.
What Other Vegetables Can Be Added to the Soup?
You can enhance the soup’s flavor by adding zucchini, bell peppers, or green beans. They bring vibrant colors and textures. Just dice them similarly to the other vegetables for even cooking and a harmonious blend.
Can I Use Frozen Vegetables Instead of Fresh Ones?
You can use frozen vegetables instead of fresh ones. Just guarantee they’re fully thawed and drained before adding them to the soup. This retains the soup’s texture and flavor while maintaining technical precision in your preparation.
Dixie Stampede Creamy Vegetable Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Ladle
- 1 measuring cup
- 1 sharp knife
- 1 Cutting board
Ingredients
- 2 tablespoons butter
- 1 cup onion diced
- 1 cup celery diced
- 1 cup carrots diced
- 1 cup potatoes diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Melt butter in a large pot over medium heat.
- Add diced onion, celery, and carrots to the pot and sauté until the onion is translucent.
- Stir in diced potatoes and continue to cook for an additional 5 minutes.
- Pour in the chicken broth and bring the mixture to a boil.
- Reduce the heat to low and let simmer for 20 minutes, or until the vegetables are tender.
- Stir in heavy cream, salt, black pepper, and garlic powder until well combined.
- Allow the soup to simmer for 5 more minutes.
- Remove from heat and let the soup rest for 5 minutes before serving.
- Serve hot using a ladle into bowls.
Notes
