Description
Warm, creamy, and loaded with colorful veggies, this Pressure Cooker Copycat Dixie Stampede Creamy Vegetable soup is a quick comfort food masterpiece. Perfect for weeknight dinners or cozy weekend lunches, it’s a rich, velvety soup packed with nostalgic flavor—ready in under 30 minutes! Whether you’re after an easy dinner, a quick lunch idea, or a healthy snack, this creamy vegetable soup is a guaranteed winner. Ideal for busy families, picky eaters, and fans of hearty one-pot meals. It’s a must-save recipe for your collection of quick comfort food ideas.
Ingredients
4 tablespoons butter
1 medium onion, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
3 cups chicken or vegetable broth
2 cups half-and-half or heavy cream
3 cups frozen mixed vegetables
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar (optional)
1/8 teaspoon ground nutmeg (optional)
Instructions
1. Turn your pressure cooker to the “Sauté” setting. Melt butter and add diced onion and garlic. Cook until fragrant and translucent, about 3–4 minutes.
2. Sprinkle in the flour and stir constantly to form a roux. Cook for 1–2 minutes to remove any raw flour taste.
3. Slowly whisk in the broth, stirring constantly until smooth and slightly thickened.
4. Stir in frozen mixed vegetables directly from the freezer.
5. Seal the lid and cook on high pressure for 5 minutes. Allow for a 5-minute natural release, then manually release the remaining pressure.
6. Switch back to “Sauté” mode. Stir in the half-and-half (or cream) until the soup is creamy and well blended.
7. Season with salt, pepper, and optional sugar and nutmeg. Simmer for a few minutes before serving.
8. Serve hot with bread, biscuits, or salad on the side.
Notes
Use full-fat cream or half-and-half for the best texture—low-fat versions may curdle under heat.
For extra flavor, add a splash of white wine to the sautéing onions before adding flour.
To freeze, prepare the soup without the cream and stir it in fresh after reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 5g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg