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Dixie Stampede Cream Of Vegetable Soup


Try this creamy vegetable soup for a hearty and satisfying meal! Customize the recipe with your favorite chopped veggies or go with whatever is fresh at the market.

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Rate this recipe 3.7/5 (313 Votes)


  • 3 tablespoons margarine
  • 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 cooked vegetables, finely chopped: potatoes, corn, green beans, lima beans, onion, carrots
  • 1 pint half-and-half cream
  • Fresh parsley, chopped


Servings 6
Preparation time 30mins
Cooking time 30mins
Adapted from


Step 1

In a 3-quart sauce pot, melt margarine. Add onion powder, garlic powder and corn syrup. Simmer 1 minute.

Stir in flour. Add white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes.

Add half-and-half. Simmer until desired consistency, stirring constantly. Do not allow the soup to come to a boil.

Garnish soup with chopped parsley and serve.

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