Copycat Dolly Parton's Stampede Soup
Ingredients:
- 1/2 cup finely diced carrots
- 1/2 cup finely diced celery
- 1/2 cup finely diced onion
- 1/2 cup finely diced potatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Directions:
1. In a large pot, melt butter over medium heat. Add carrots, celery, onion, and potatoes. Sauté for about 5-7 minutes until vegetables begin to soften.
2. Sprinkle flour over the vegetables and stir continuously for 2 minutes to form a roux.
3. Gradually pour in chicken broth while stirring to avoid lumps. Bring the mixture to a simmer and cook until vegetables are tender, about 15 minutes.
4. Stir in heavy cream and whole milk, and season with salt and pepper to taste. Heat through but do not boil.
5. Remove from heat and garnish with freshly chopped parsley before serving.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 180 kcal | Servings: 4 servings
Tips:
Make sure to stir constantly when adding flour to butter to avoid lumps in your soup.
Use fresh parsley as a garnish to add a bright, fresh flavor and attractive presentation.