Dixie Soup

Well, I've discovered a new recipe that is rather delicious! It's an attempt to get as close as you can to get the Dixie Stampede soup. Every year at our campmeeting, our head cook, Diana, always fixes her version of Dixie Soup. I got the recipe once, but it didn't turn out quite as good as hers did. I found this one, and it's much closer, although the ingredients aren't the same. The difference in our soups and the Dixie Stampede's, is that we use potatoes for our main substance to help cream it up along with half and half or cream cheese. They use (according to the recipe blogs that I've read) a pre-fab cream base from Sysco. Anyway, if you're interested in trying this particular one...and it's VERY GOOD....here's the recipe:

Dixie Soup:
- 1 bag of shredded hashbrowns
- 2 carrots (shredded)
- 1/2 cup minced onion
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/4 tsp onion powder
- 1/4 tsp pepper
- 1 tsp parsley flakes
- 3 cubes chicken bouillon

Place hash browns in a soup pot. Add all ingredients and add just enough water to cover potatoes and spices. Simmer until tender. (I actually used a mixer to puree the potatoes) I didn't want lumps....

Remove from burner, and add one 8 oz pkg of cream cheese. Stir until well blended.

So, there you have it. Let me know if you try it. I made it yesterday and Mom made it last night. She said she loved it, too.