Creamy Vegetable Soup | Dolly Parton's Stampede Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vegetable broth

🥗Healthier: water + herbs

💰Cheaper: water

Water is cost-effective and can be flavored with herbs.

Start by dumping one can of mixed vegetables into a bowl and cut them up, especially the green beans to avoid large pieces.

Add 3 tablespoons of butter to a pot over medium heat and let it melt.

Add 1/2 teaspoon of garlic powder and 1/2 teaspoon of onion powder to the melted butter and mix well.

Let the mixture simmer for about a minute without browning the butter.

Add 1 teaspoon of corn syrup, mix it in, and let it simmer for another minute.

Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and let it cook for a minute or two to cook out the raw flour taste.

Pour in 1 cup of chicken broth and 1 cup of water, then mix well.

Add the chopped mixed vegetables to the pot and stir everything together.

Let the mixture simmer on low for about 3 minutes, avoiding a boil.

Use a potato masher to mash the vegetables slightly, ensuring it's not a chunky soup.

After 3 minutes, add in 1 cup of heavy cream and 1 cup of 2% milk, and stir to combine.

Let the soup simmer on low for 5 to 10 minutes, stirring often to prevent scorching.

Taste the soup and adjust seasoning with more salt and pepper if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens