Copycat Dolly Parton’s Stampede Soup Recipe

If you’ve ever been to Dolly Parton’s Stampede, you know how magical the experience is. Between the lively show, the unforgettable music, and the comforting food, it feels like a cozy hug from the South. One standout from the meal? Their creamy, comforting vegetable soup! This Copycat Dolly Parton’s Stampede Soup recipe brings the warmth and flavor of the Stampede right into your kitchen. With its rich, velvety texture and perfectly seasoned broth, it’s the ultimate comfort food, especially on a chilly evening.

I remember my first trip to the Stampede in Pigeon Forge, Tennessee. It was a bit of a family tradition, and I can still picture the excitement of the show. But what truly stuck with me was that delicious soup—so simple yet so flavorful! I loved it so much that I started searching for ways to recreate it at home, tweaking the spices and adjusting the creaminess until I got it just right. Now, making this soup is a little trip down memory lane, and I’m thrilled to share it with you!

this RECIPE

🥣 A bit of history on this Southern favorite

Dolly Parton’s Stampede dinner show has been a staple of Southern entertainment since it opened in the late 1980s. The show is famous for its thrilling horse-riding stunts, dazzling costumes, and, of course, its down-home Southern cooking. This creamy vegetable soup, a signature part of the menu, quickly became a fan favorite. It’s rich, flavorful, and manages to be both hearty and light, thanks to its mix of vegetables and gentle seasoning. While it’s not a traditional Southern dish per se, it captures that warm, comforting spirit of Southern cooking that Dolly is known for. Over the years, fans have been trying to recreate this soup at home, and this recipe is the closest you’ll get to the real deal!

Let’s talk ingredients: key components for that Stampede flavor

• Butter: Butter is essential here for that rich, creamy base. It helps create a roux with the flour, which thickens the soup. If you’re out of butter, a light olive oil or margarine can work in a pinch, but you’ll miss out on that classic buttery taste.
• All-purpose flour: This is the thickening agent for our soup. It gives the soup its velvety, smooth texture. You can swap it with gluten-free flour if needed, but the texture might vary slightly.
• Garlic and onion powder: These two spices add depth without overpowering the delicate flavor of the soup. I like using powder here for a more consistent flavor throughout, but feel free to experiment with fresh garlic or onion if that’s what you have on hand.
• White pepper: This seasoning gives a little kick without the sharpness of black pepper. White pepper is milder, so you get warmth without overwhelming heat. It’s also great for keeping the soup looking creamy white. Black pepper will work too, though the soup might have a bit of extra speckle.
• Chicken broth: The base of the soup. It’s full of flavor and brings everything together. You can use vegetable broth if you want to keep this vegetarian, but the taste will be slightly different.
• Mixed vegetables: A can of mixed vegetables saves you time and adds a variety of textures and flavors. Look for a mix with carrots, green beans, corn, and peas. If you prefer fresh or frozen veggies, go for it! Just make sure they’re tender before blending.
• Half-and-half: This is what makes the soup so creamy and decadent. If you want to cut down on calories, you can use whole milk, though the texture will be a bit lighter. For a dairy-free version, try a thick cashew cream or coconut milk—just note it may alter the flavor a bit.

Kitchen gear: what you need (and what you can totally skip)

You don’t need much to make this soup, which is one of the reasons it’s so great. Here’s what you’ll need:

• Large saucepan or Dutch oven: You’ll want something big enough to hold all the ingredients comfortably. A heavy-bottomed pan helps distribute heat evenly, preventing burning.
• Whisk: Essential for making a smooth roux with the butter and flour. A whisk will help you avoid lumps, so it’s worth grabbing one.
• Potato masher or blender: To get that perfectly creamy texture, you’ll need to blend or mash the vegetables. If you like a chunkier soup, a potato masher works well. For a smoother soup, use an immersion blender or a countertop blender.
• Ladle: For serving up that perfect, comforting bowl of soup! A ladle makes it easy to portion and keeps things neat.

Step-by-step: My foolproof method for perfect Stampede soup

1. Start with the roux
   Melt the butter in your large saucepan over medium heat. Once it’s bubbly, stir in the flour, garlic powder, onion powder, white pepper, and salt. Cook this mixture for about a minute, stirring continuously. This cooks out the raw taste of the flour and deepens the flavor of the spices. Don’t skip this step—it’s key to building flavor!
2. Add the broth and veggies
   Slowly pour in the chicken broth, whisking as you go to keep everything smooth. Add the drained mixed vegetables and bring the soup to a gentle simmer. Let it cook for about 5 minutes. You’ll notice the veggies softening, which will make them easier to blend.
3. Blend to your liking
   Now comes the fun part! Using a potato masher, immersion blender, or regular blender, mash or blend the veggies until you reach your preferred consistency. I like mine mostly smooth with a few small chunks for texture, but it’s up to you!
4. Finish with half-and-half
   Pour in the half-and-half and give everything a good stir. Simmer the soup for another 5 minutes, letting all the flavors meld together. You’ll see the soup thicken slightly, and it’ll become wonderfully creamy.
5. Serve and enjoy!
   Ladle the soup into bowls, and serve with a side of warm biscuits, cornbread, or hoecakes. The soup is comforting and full of flavor, perfect for pairing with something bread-y to soak up every last drop.

Variations and adaptations: make it your own!

• Vegetarian: Swap out the chicken broth for vegetable broth. It’ll still be delicious and hearty without the meat-based broth.
• Dairy-free: Use a dairy-free butter alternative and swap the half-and-half for coconut milk or cashew cream. It’ll have a slightly different flavor, but it’ll still be creamy and comforting.
• Lower-carb: To reduce the carbs, skip the flour and try blending in some cauliflower with the vegetables instead. It thickens the soup without needing a roux.
• Spicy kick: For a little heat, add a pinch of cayenne pepper or a splash of hot sauce. Just a touch will warm things up without overwhelming the delicate flavors.
• Seasonal vegetables: If you have fresh seasonal veggies, go ahead and use them. Butternut squash or sweet potatoes in the fall make the soup even richer, while fresh corn and zucchini are great in the summer.

Serving ideas: make it a meal

This soup pairs beautifully with classic Southern sides. Serve it with warm biscuits or cornbread to dip, and consider adding a simple side salad to balance out the richness. For garnish, sprinkle a bit of fresh parsley or chives on top—it adds a lovely pop of color and a fresh note.

Perfect beverage pairings

To keep things Southern and refreshing, here are a few drink ideas that go perfectly with this soup:

• Sweet tea: Classic, cold, and just the right amount of sweetness to balance the savory soup.
• Lemonade: A fresh, tangy lemonade cuts through the creaminess of the soup. Try it with a hint of mint for an extra refreshing twist.
• Iced herbal tea: Hibiscus or chamomile iced tea complements the warmth of the soup without overwhelming your palate.
• Apple cider: If you’re serving this soup in the fall, a warm or chilled apple cider makes a cozy pairing.

Storage and reheating tips

Got leftovers? This soup keeps well in the fridge for up to 3 days. Just store it in an airtight container. When you’re ready to reheat, warm it gently on the stovetop over medium heat, stirring occasionally to keep it from separating. You may need to add a splash of broth or half-and-half to bring back its creamy consistency.

This soup also freezes well, but keep in mind that cream-based soups can sometimes separate after thawing. If that happens, just whisk it well while reheating to bring it back together.

Adjusting for different serving sizes

This recipe makes about 4 servings, but it’s easy to adjust if you’re feeding a crowd or just cooking for one. If you double the recipe, make sure to use a large enough pot, and add a few extra minutes to the simmering time to ensure everything is cooked through. For a smaller batch, just halve each ingredient and keep an eye on the simmering times—they’ll go a bit quicker.

Troubleshooting common issues

• Soup too thick? Add a bit more broth or half-and-half until you reach your desired consistency.
• Too salty? If the soup is too salty, add a splash of unsalted broth or a bit more half-and-half to mellow it out.
• Lumpy texture? This usually happens if the flour clumps. Be sure to whisk constantly when adding the broth.

Give it a try!

This Copycat Dolly Parton’s Stampede Soup is a comforting bowl of Southern warmth that’s perfect for chilly nights or whenever you need a little extra coziness. It’s simple, creamy, and oh-so-satisfying. Give it a try, and feel free to make it your own with your favorite seasonings or veggies. Grab a spoon and a biscuit, and dig into some good ol’ Southern comfort!

Frequently Asked Questions

1. Can I use fresh vegetables instead of canned?
   Absolutely! Just make sure they’re cooked through before blending.
2. What if I don’t have white pepper?
   Black pepper works too, though it’ll add some speckles to the soup.
3. Can I freeze this soup?
   Yes, but the texture may change. Reheat gently and whisk to recombine.
4. How can I make it spicier?
   A pinch of cayenne pepper or some hot sauce will add a nice kick!
5. What’s a good substitute for half-and-half?
   Whole milk will work, or try a dairy-free milk for a lighter version.

Print