Dolly Parton’s Stampede Soup
A cozy, creamy vegetable soup that captures the warmth of home and is quick to prepare, perfect for busy nights.
Ingredients
Base Ingredients
- 3 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 ribs celery, finely diced
- 1 medium carrot, finely diced
- 2 tablespoons all-purpose flour or 1 tablespoon cornstarch for gluten free
- 4 cups low sodium chicken broth or vegetable broth
- 1 cup half and half or whole milk
Finishing Touches
- 1 to 2 tablespoons unsalted butter optional, for finishing
- 1 teaspoon kosher salt to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon onion powder optional
- Fresh parsley for garnish, optional
Instructions
Preparation
- Warm a large pot over medium heat and melt 3 tablespoons of butter.
- Add the onion, celery, and carrot with a pinch of salt. Cook for 5 to 6 minutes until softened and fragrant.
- Sprinkle flour over the veggies and stir for 1 minute. If using cornstarch instead, skip this step and add it later.
Simmering
- Slowly whisk in the broth, a little at a time, stirring to keep it smooth. Bring to a gentle simmer.
- Stir in half and half, keeping the heat on low to maintain a gentle simmer. Season with salt, pepper, and onion powder if using.
Thickening and Serving
- If you skipped the flour, mix cornstarch with a little cold water to make a slurry. Whisk it into the simmering soup and cook for 1 to 2 minutes until thickened.
- Taste and adjust seasoning. For extra richness, stir in the remaining butter just before serving.
- Garnish with parsley and serve right away with warm biscuits or a salad.
Notes
Use evaporated milk for a lighter creamy texture. For dairy free, use creamy oat milk with cornstarch. Make ahead and refrigerate up to 3 days. Reheat on low heat, adding broth or milk if needed.