You can make this famous soup at home. No need to go to Dolly Parton’s Dixie Stampede for this one.
Dixie Stampede’s Cream of Vegetable Soup
Make Dixie Stampede’s Cream of Vegetable Soup at home.
Print Pin RatePrep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 10
Calories: 1463kcal
Ingredients
- 1 quart chicken broth
- 1/2 cup frozen peas
- 1/2 cup whole kernel sweet corn
- 1/2 cup canned green beans
- 1/2 cup carrots pealed & grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 1/2 cup heavy whipping cream
Instructions
- Fully cook all vegetables individually and then grind into small pieces. Bring broth, seasonings and vegetables to a boil and then add the whipping cream. Add salt and pepper to taste.
Nutrition
Calories: 1463kcal | Carbohydrates: 52g | Protein: 19g | Fat: 135g | Saturated Fat: 82g | Cholesterol: 489mg | Sodium: 3652mg | Potassium: 1690mg | Fiber: 8g | Sugar: 12g | Vitamin A: 341.5% | Vitamin C: 135.9% | Calcium: 34.9% | Iron: 22.6%
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Dev-Ann Geary says
Can you cook it in a crockpot
Dev-Ann Geary says
Yes
Helen says
Can you freeze this
Sharon Pontious says
Can you make in crock pot?
Miranda says
How do you suggest we thicken this. Taste was very good, but it was very thin.
Stephanie says
I would thicken this by adding a mixture of cornstarch and water. I would add about a 1/2 cup of water mixed with one tablespoon of cornstarch that has been blended. Add to the finished soup while it is still hot meaning the pot is still on the stove, stir until this thickens the soup.
M. Milich says
Better than Cornstarch…use Dry Flavored Mashed Potatoes Mix. Adds flavor, and thicken the soup. After all, Potatoes are Starch.
Liz Nelson says
This sounds wonderful! I will be making this this weekend!