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Dixie Stampede Soup


  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x

Description

Prepare an Instant Pot or Crockpot homemade version of Dolly Parton’s Dixie Stampede Creamy Vegetable Soup effortlessly with this simple copycat recipe. 


Ingredients

Scale
  • 4 cups chicken broth
  • 1 (12 oz) bag of frozen mixed peas, green beans, corn and carrots
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 Tbsp melted butter
  • 1/4 cup flour
  • 1 cup half and half

Instructions

Instant Pot Instructions:

  1. Add broth, frozen vegetables, garlic powder, onion powder, salt and pepper into Instant Pot. 
  2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing set the soup button to 10 minutes. When time is up move valve to venting and remove the lid.
  3. In a bowl whisk together the melted butter and the flour. Whisk in the half and half until smooth. Whisk in a cup of the hot broth to temper the dairy. Set aside.
  4. Use an immersion blender to blend the soup so it is mostly smooth but still has some chunks of veggies in it. 
  5. Pour the half and half mixture into the Instant Pot. Turn Instant Pot to saute setting (“normal” setting). Simmer for a couple minutes until the flour has thickened the soup and the flour taste has cooked out. Salt and pepper to taste. 
  6. Ladle into bowls and serve with oyster crackers, saltines or croutons. 

Slow Cooker Instructions:

  1. Add broth, frozen vegetables, garlic powder, onion powder, salt and pepper into slow cooker. 
  2. In a bowl whisk together the melted butter and the flour until smooth. Stir the mixture into the slow cooker. 
  3. Cover slow cooker and cook on high for 3 hours. 
  4. In a bowl whisk the half and half with a cup of the hot broth to temper it.
  5. Use an immersion blender to blend the soup so it is mostly smooth but still has some chunks of veggies in it. 
  6. Pour the half and half mixture into the slow cooker. Salt and pepper to taste. 
  7. Ladle into bowls and serve with oyster crackers, saltines or croutons. 
  • Category: Soup
  • Method: Instant Pot