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Dolly's Stampede Soup

Dolly's Stampede Soup is a rich, creamy vegetable soup made with diced potatoes, onions, and celery in a velvety chicken broth base. Simmer until fork-tender, then blend a portion with an immersion blender for a chunky-yet-silky texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Unsalted butter
  • 4 tbsp unsalted butter
Vegetables
  • 1 small onion, finely diced
  • 2 celery stalks, finely diced
  • 2 cloves garlic, minced
  • 2 large russet potatoes, peeled and diced small
Flour & liquids
  • 0.25 cup all-purpose flour
  • 4 cup chicken broth
  • 2 cup whole milk
  • 1 cup heavy cream
Seasonings
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 0.5 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp black pepper
Optional add-ins & garnish
  • 0.5 cup shredded carrots (optional)
  • 0.25 cup chopped fresh parsley
  • 1 cracked black pepper for serving

Equipment

  • 1 Dutch oven
  • 1 immersion blender

Method
 

Cook the base
  1. Melt the butter in a large Dutch oven over medium heat until fully liquefied, about 1–2 minutes, watching for a gentle sizzling start.
  2. Sauté the onion and celery for 5 minutes until softened, stirring occasionally so they don’t brown.
  3. Add the garlic and cook for 30 seconds, stirring constantly until fragrant.
  4. Sprinkle in the flour and cook for 1 minute while stirring to form a smooth, pale paste.
  5. Gradually whisk in the chicken broth until smooth, removing any flour lumps.
Simmer and finish creamy
  1. Add the milk, heavy cream, potatoes, onion powder, garlic powder, thyme, salt, and pepper, then stir to combine.
  2. Bring to a gentle simmer over medium heat, keeping it at a steady bubble without hard boiling.
  3. Cook for 20–25 minutes, until the potatoes are fork tender, stirring once or twice during the last 10 minutes.
  4. Blend about one-third of the soup with an immersion blender for a creamy texture, leaving plenty of potato chunks.
  5. Stir well and adjust seasoning to taste so the flavors are balanced.
  6. Garnish with fresh parsley and black pepper before serving, adding more black pepper if desired.

Notes

Pro tip: whisk the flour thoroughly into a smooth paste before adding broth to prevent lumps. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently on the stove, adding a splash of milk if it thickens. Freezing is not recommended due to possible texture change in dairy. For a lighter option, use half-and-half in place of heavy cream.