Dolly Parton’s Stampede Soup
Recreate Dolly Parton’s Stampede Soup at home! This rich, creamy, and flavorful vegetable soup tastes just like the famous dinner show favorite!
A FAST 20-MINUTE SOUP RECIPE
If you’ve been to Dolly Parton’s Stampede, chances are you enjoyed a nice bowl of Dolly Parton’s Stampede Soup. If you’ve never been, trust me, you’re in for a deliciously simple and yummy soup. I mean does Dolly ever do anything wrong? They serve it as a starter soup, but I like to be able to serve mine as a meal with some bread and a salad!
FREQUENTLY ASKED QUESTIONS:
This recipe is so quick and ridiculously easy on the stove top that I think you’d be making more work for yourself by making it in the crock pot. I love my crock pot, as many of you know, but some things are just a bit unnecessary and don’t make sense to convert. I suppose if you really wanted to, you could, but I have not personally tried this in the crock pot. You would have to experiment yourself.
If you are just wanting to keep it warm, you could make it on the stove top then transfer it to the crock pot and keep it on the warm setting.
Serve with some Southern Buttermilk Biscuits for a whole meal or serve as an appetizer before a main meal of Roasted Chicken and Corn on the Cob and an Apple Turnover for dessert like they do at the Stampede.
Nope! A lot of people assume it is a potato soup but it’s just a very simple, creamy vegetable soup. I honestly love the simplicity of it. Not too fussy!
I wouldn’t even know how to make it with fresh vegetables. That’s not how they make it at the stampede so you’d be going into a completely different soup altogether. I think you’d have to sauté the fresh veggies first then puree them. You may have to look for another recipe online if you want to make it with fresh vegetables.
If you don’t have an immersion blender, you can also add the soup to a blender, then return it to the pot to finish cooking. Or just mash it really, really well with a potato masher. Don’t think you can’t make this just because you don’t have an immersion blender.
Once the soup has cooled, any leftover soup can be stored in an airtight container and should be refrigerated for up to 4-5 days. You can freeze this soup in a freezer safe container. It may change consistency over time once thawed.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- salted butter– you can use unsalted butter if you are watching the sodium in this recipe.
- flour – this is going to be used as a thickener.
- chicken stock– or you can use chicken broth. If you need to, you can use low or no sodium broth or stock to help control the sodium amount.
- mixed vegetables– Be sure to keep a few Tablespoons of whole vegetables on the side to use as an optional garnish, if desired. If you have Veg-All canned vegetables (not a paid affiliate link) at your grocery store, that is a good one to go with.
- garlic powder and onion powder – this is a very light seasoning addition but please feel free to use your favorite seasonings here.
- heavy whipping cream– If you want a thinner soup like the one from the Stampede, you can use milk instead. It will still taste great! As I said above, I was trying to have this be a soup that is a whole meal, not just a starter soup like at the stampede.
- salt and pepper– I’m a salt lover and found that I needed to add about a teaspoon of salt and pepper to bring out all the flavors. But you should start with less and add more to taste.
- bacon pieces (for serving)– this is an optional ingredient that I used as a garnish for the soup. I really loved the crumbled bacon with this. It added a smoky/salty addition that paired well with the creamy soup. However, if you want to keep this strictly to the original, skip the bacon.
HOW TO MAKE DOLLY PARTON’S STAMPEDE SOUP:
In a Dutch Oven or large Stock pot, add the butter and melt it over medium heat. Once melted, add the flour and use a spatula to stir the flour and butter together for about one minute making a smooth paste. Do not let it brown.
Add the chicken broth, mixed vegetables, garlic powder and onion powder. Stir to combine. Use an immersion blender to slightly mash up the cooked vegetables. Bring the soup to a boil, then reduce the heat to a low simmer. Add the heavy whipping cream and season with salt and pepper until you reach the desired flavor.
Allow to simmer for 5-10 minutes, then serve. Serve garnished with fresh cracked pepper, a few whole vegetables, chopped fresh parsley and a sprinkling of crumbled bacon. Add a few homemade biscuits to dip in the yummy soup. I whipped up some garlic cheddar biscuits and they were awesome along side.
CRAVING MORE RECIPES?
Dolly Partons Stampede Soup
Ingredients
- 3 Tablespoons salted butter (can use unsalted)
- 3 Tablespoons flour
- 32 ounce container chicken stock (can use low or no sodium)
- 2 (15 ounce) cans mixed vegetables, drained (keep a few Tablespoons of whole vegetables on the side to garnish, if desired.)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ cups heavy whipping cream (can use milk for a thinner soup)
- salt and pepper, to taste
- bacon pieces (for garnish, optional)
Instructions
- In a Dutch Oven or stock pot, add 3 Tablespoons salted butter and melt it over medium heat.
- Once melted, add 3 Tablespoons flour and use a spatula to stir the flour and butter together for about one minute making a smooth paste. Do not let it brown.
- Add 32 ounce container chicken stock, 2 (15 ounce) cans mixed vegetables, drained, ½ teaspoon garlic powder and ½ teaspoon onion powder. Stir to combine.
- Use an immersion blender to mash up the cooked vegetables (you can blend this as thick as you like or leave some chunkier bits.)
- Bring the soup to a boil, then reduce the heat to a low simmer.
- Pour in 1 ½ cups heavy whipping cream (or milk, if using) and season with salt and pepper, to taste until you reach the desired flavor.
- Allow to simmer for 5-10 minutes, then serve.
- Optional: serve garnished with fresh cracked pepper, a few whole vegetables, chopped fresh parsley and a sprinkling of bacon pieces.
- I serve with buttermilk biscuits.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- A serving size of this soup is 1.5 cups.
- Southern Buttermilk Biscuits Recipe Here
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I made this for dinner last night and we loved it!
I didn’t know what the Stampede Soup was, but it seemed like a nice, creamy vegetable soup. I added some chopped, cooked turkey bacon. It turned out wonderfully tasty.
Really good soup! Not exactly like Stampede soup, but pretty close! I only had one can of mixed vegetables, but found a can of carrots in the pantry, so added those into the soup. I don’t recommend this because the color ends up a pale orange and is kind of unappetizing to look at, but it still tastes great!
I’m confused, you didn’t make it to the recipe though so how can you say it’s not like the stampede soup? You changed the recipe by using a whole can of carrots which will absolutely and entirely change the flavor…glad you liked it but the recipe you made was not this one.
I first made the soup one COLD day last November after 3 spoonfuls I was HOOKED IVE MADE IT OVER A DOZEN TIMES SINCE THEN EVEN CARRYiNG IT TO POT LUCK in crock pot EVERYONE LOVED IT THANK YOU MISS DOLLY NOT ONLY DO WE LOVE WE ALSO LOVE YOUR SOUP.
Love that Rick! She really is a national treasure!
Excellent recipe! Great instructions. Great flavor. 5 stars!