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)
In a large pot, melt butter over medium heat and sauté carrots, celery, onions, and potatoes until softened.
Sprinkle flour over the vegetables and cook, stirring, for 1-2 minutes to form a roux.
Gradually add chicken broth, stirring constantly, and bring to a gentle boil until slightly thickened.
Lower the heat, stir in heavy cream and milk, and simmer for 5-10 minutes, stirring occasionally.
Season with salt and pepper, then 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 as desired.
Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins | Kcal: ~300 per serving | Servings: 4