If you’ve ever been to the Dixie Stampede then you know one of the absolute best parts of the experience – besides the dueling North and South – is the food. And you also know the best part of the food is the creamy vegetable soup. I have made this soup time and time again and it never fails to satisfy.
This recipe came from Dolly Parton’s book Dolly’s Dixie Fixin’s, which is full of good ole country food that brings back memories of all those visits to Pigeon Forge and Gatlinburg at Christmas time. You can also buy the soup mix to make this easier if you would rather bypass the from-scratch method.
This recipe is extremely easy to make. Most of the ingredients you probably already have. Some people adjust this recipe to their own liking, but this is one of the few recipes that I actually stick to the specifics on. For example, if you want a chunkier soup, add more vegetables or potatoes. Let me know if you come up with a flavor combo that knocks it out of the park!
What you need:
- 3 tablespoons margarine / butter
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon corn syrup
- 3 tablespoons all-purpose flour
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
- 1/2 cup chicken broth
- 1 1/2 cups water
- 3/4 cup finely chopped cooked vegetables – potatoes, corn, green beans, lima beans, onion, carrots
- 1 pint half-and-half cream
- chopped parsley (for garnish, optional)
- In a 3-quart dutch oven, melt margarine. Add onion, garlic, and corn syrup. Simmer 1 minute. Do not brown this mixture.
- Add flour, white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes.
- Add half-and-half. Simmer until desired consistency. Stir constantly. Do not bring to a boil.
- Garnish with chopped parsley if you prefer and serve.
Easy enough, right? Seriously, y’all try it and let me know what you think! This stuff is so so SO very good!
UPDATE: if you’re feeding more than 2, you’ll want to double the recipe.