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–+ servings
dixie stampede vegetable soup

Dixie Stampede Creamy Vegetable Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 6 servings

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

For an even richer flavor, consider adding a splash of white wine when sautéing the vegetables. You can also customize the soup by adding your favorite herbs such as thyme or rosemary. If you prefer a thicker consistency, blend a portion of the soup and return it to the pot. Adjust seasoning to taste and consider serving with crusty bread for a complete meal.
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