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 tbsp butter
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- In a large pot, melt the butter over medium heat. Add the carrots, celery, onion, and potatoes, and sauté until softened.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 1–2 minutes to form a roux.
- Gradually whisk in the chicken broth and bring to a gentle boil. Cook until slightly thickened.
- Reduce the heat, then stir in the heavy cream and milk. Let simmer for 5–10 minutes, stirring occasionally.
- Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley.
Notes:
- For a heartier version, add shredded chicken or diced ham.
- Adjust the consistency by adding more broth or cream, depending on preference.
Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins
Calories: ~300 per serving | Servings: 4