Copycat Dolly Parton’s Stampede Soup Recipe

If you’ve ever been lucky enough to visit Dolly Parton’s Stampede, you’ll know this creamy vegetable soup is a real highlight of the meal. It’s the kind of soup that feels like a warm hug—smooth, comforting, and full of rich flavors that somehow stay simple and down-to-earth. And the best part? You can recreate this cozy experience right at home with just a handful of pantry staples. This soup is perfect for chilly nights or whenever you’re craving something quick, filling, and incredibly satisfying.

I remember the first time I tried this soup at Dolly’s Stampede. The dining hall was buzzing, the entertainment was top-notch, but I couldn’t take my mind off the soup! It was creamy without being too rich, and the flavors were just spot-on. When I got back home, I couldn’t resist experimenting until I found a way to bring that same comforting bowl to my own kitchen. Now, whenever I make this copycat version, it feels like a little piece of the Stampede right at my table.

Let’s dive into this delicious recipe and bring a bit of that Dolly Parton magic to your kitchen!

this RECIPE

A little history behind Dolly’s Stampede soup

The Dolly Parton’s Stampede dinner show is famous for its Southern-style hospitality, impressive horseback stunts, and hearty, family-style meals. This vegetable soup is a staple on the menu, often served as the warm-up course before the main attractions. Originally, this soup was designed to be simple and crowd-pleasing—something that would appeal to everyone. Over the years, the recipe has remained a classic, beloved by tourists and locals alike. The creamy texture and savory flavors are comforting, yet understated, making it the perfect start to any meal.

The key ingredients to make it perfect

For such a simple recipe, each ingredient in this soup plays a vital role in achieving that nostalgic taste. Here’s what you’ll need and a few tips to make the most of each component.

• Butter: The butter helps build a rich base for the soup. Salted or unsalted will work fine, but if you use salted, adjust the added salt to taste.
• All-purpose flour: This thickens the soup and gives it a smooth, creamy consistency. You could use a gluten-free flour blend if needed, but stick with something all-purpose for the best texture.
• Garlic powder and onion powder: These add depth to the soup without the need to chop fresh ingredients. If you’re out of either, a touch of minced garlic or sautéed onions can work in a pinch, but the powders keep the texture silky smooth.
• White pepper: White pepper has a subtle heat that doesn’t overpower. It gives a gentle warmth that’s perfect for creamy soups. If you only have black pepper, it’ll still taste great, though you’ll notice a slightly bolder kick.
• Chicken broth: This is the soup’s main source of savory flavor. Low-sodium broth is ideal, as it lets you control the saltiness more easily. You can also use vegetable broth if you’re looking for a vegetarian option.
• Canned mixed vegetables: Canned veggies are convenient and add a variety of flavors and textures to the soup. Feel free to substitute with frozen or even fresh veggies, but make sure they’re pre-cooked to keep the soup smooth.
• Half-and-half: This adds the signature creaminess without making the soup too heavy. For a lighter option, you can use whole milk, but avoid anything lower in fat as it can make the soup too thin.

Essential kitchen tools for the job

You don’t need anything fancy for this recipe, but a few basic tools will make the process smoother.

• Large saucepan: This will be your main cooking pot. Make sure it’s big enough to hold all the ingredients comfortably.
• Whisk: A whisk is perfect for blending the flour and butter into a roux (the thickening base) and for smoothly incorporating the liquids without lumps.
• Potato masher or immersion blender: These will help you break down the veggies to your preferred texture. If you like a chunkier soup, a potato masher will do the trick. For a creamier finish, use an immersion blender. No blender? Just transfer in batches to a regular blender.
• Ladle: For serving up those perfect, cozy bowls of soup.

Step-by-step: Making Dolly Parton’s Stampede soup at home

Let’s get cooking! Here’s the step-by-step breakdown so you can bring this delicious soup to life.

1. Start with a roux
   In a large saucepan, melt the butter over medium heat. Once it’s melted, stir in the flour, garlic powder, onion powder, salt, and white pepper. Let this cook for about a minute, stirring constantly. This is your roux, and it’s what gives the soup its creamy texture. Letting it cook briefly helps get rid of any raw flour taste.
2. Add the broth and veggies
   Slowly whisk in the chicken broth until smooth. This is where you’ll start to see that creamy base forming. Add the drained mixed vegetables and bring the soup to a gentle simmer. Let it cook for about five minutes, so the flavors can blend.
3. Mash or blend to your liking
   Here’s the fun part! Use a potato masher or immersion blender to break down the veggies. I like to leave some texture, so I only partially blend. If you prefer a velvety smooth soup, go ahead and blend it fully. Remember, it’s all about making it just how you like it.
4. Finish with half-and-half
   Pour in the half-and-half and give everything a good stir. Let the soup simmer for another five minutes, but don’t let it boil. This keeps the creaminess intact without any risk of curdling. After a final taste to adjust any seasonings, you’re ready to serve!

Try these tasty variations

One of the best things about this soup is how easily it adapts to whatever you have on hand or dietary needs.

• Vegetarian version: Swap out the chicken broth for vegetable broth. The flavor will be a bit milder, but still deliciously comforting.
• Vegan option: Use vegan butter or olive oil instead of butter, a plant-based half-and-half (like oat or almond), and vegetable broth. You’ll still get that creamy consistency without any dairy.
• Spicier twist: If you like a little heat, add a pinch of cayenne pepper or some smoked paprika with the spices.
• Extra veggies: Add in fresh or frozen vegetables like spinach, kale, or green beans. Just make sure to chop them small and add them at the same time as the mixed veggies.
• Herb infusion: Try adding a few sprigs of fresh thyme or rosemary to the soup while it simmers. Remove before serving, and you’ll get a subtle, earthy depth of flavor.

Serving suggestions: Bring on the sides!

To really channel that Stampede experience, serve this soup with a side of cornbread, garlic biscuits, or even hoecakes if you’re feeling ambitious. A sprinkle of fresh parsley or chives on top adds a nice pop of color and a bit of brightness. For a heartier meal, serve alongside a crisp side salad with a tangy vinaigrette—it’s the perfect balance to the creamy richness of the soup.

Beverages to pair with this cozy soup

If you’re looking for the perfect drink to serve with your Stampede-inspired soup, here are some options that complement the flavors nicely:

• Sweet iced tea: A classic Southern choice, and the sweet, refreshing flavor cuts through the creaminess of the soup beautifully.
• Lemonade: The tartness of lemonade provides a nice contrast to the savory soup. Plus, it’s another crowd-pleaser!
• Hot apple cider: Perfect for fall and winter, a mug of spiced apple cider pairs wonderfully with the warm, comforting flavors of the soup.
• Ginger ale: The slight spice and sweetness of ginger ale is refreshing and pairs well with the creamy, savory soup.
• Sparkling water with a splash of lime: If you’re looking for something light, this is a great option to cleanse the palate without overpowering the soup.

Storing and reheating tips

Leftovers? Lucky you! This soup keeps well in the fridge for up to three days. Store it in an airtight container, and when you’re ready to reheat, warm it gently on the stove over medium-low heat. Stir frequently to keep the creamy texture smooth. You can also reheat it in the microwave in short intervals, stirring in between. Just be careful not to overheat, as the half-and-half can separate if it boils.

For longer storage, you can freeze the soup, but the texture may change slightly. Cream-based soups sometimes become a bit grainy when frozen, but a quick stir when reheating usually brings it back together.

Adjusting for different serving sizes

This recipe makes about four servings, but you can easily adjust it up or down. If you’re doubling the recipe, use a larger pot to avoid overcrowding. For smaller servings, simply halve each ingredient. The cooking times remain roughly the same, but keep an eye on the soup to ensure it doesn’t reduce too much when scaling down.

FAQs

1. Can I use fresh vegetables instead of canned?
Absolutely! Just make sure they’re cooked beforehand, as this soup is designed to be smooth and creamy. Fresh veggies will add a slightly different texture but will taste delicious.

2. Can I make this soup dairy-free?
Yes! Substitute the butter with a vegan alternative, and use a plant-based milk or cream. Coconut milk can add a slightly sweet note, while oat milk is very neutral.

3. What if I don’t have white pepper?
You can use black pepper instead. The flavor will be a bit more pronounced, but it’ll still taste fantastic.

4. Can I use a different type of flour for gluten-free?
Yes, a gluten-free all-purpose blend works well. Just avoid single flours like almond or coconut, as they can alter the texture too much.

5. How can I make the soup thicker?
If you prefer a thicker consistency, add an extra tablespoon of flour when making the roux. Alternatively, let the soup simmer a bit longer after adding the half-and-half to reduce.

Ready to dig into this creamy, cozy bowl of comfort? This copycat Dolly Parton’s Stampede Soup is sure to warm you up from the inside out. Enjoy, and don’t forget to make it your own!

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