Stampede Soup Recipe

There’s something so comforting about a big bowl of creamy, veggie-packed soup—especially when the recipe is inspired by Dolly Parton’s famous Stampede Dinner Show! This soup is simple, hearty, and loaded with cozy flavors. With just a few basic ingredients, it’s a quick and easy option that doesn’t skimp on richness or flavor. Plus, it’s endlessly adaptable, so whether you’re in the mood for a smoother texture or a chunky, rustic vibe, you can make it your own. Gather around the table, grab some warm rolls or cornbread, and get ready to enjoy a true crowd-pleaser.

this RECIPE

A little backstory on Dolly’s Stampede Soup 🥄

If you’ve ever been to Dolly Parton’s Stampede Dinner Attraction, you know the food is almost as exciting as the show. This soup has become a fan-favorite for its rich, creamy texture and nostalgic, down-home flavor. It’s traditionally served as the first course of a hearty meal, perfect for warming up guests before the main event. While it may have originally been a “dinner show soup,” it’s gained a life of its own as people have tried to replicate the recipe at home. This version brings all that Southern warmth and charm to your kitchen—no tickets required!

The essential ingredients for Stampede Soup

Butter

Butter is the base of this soup’s roux, giving it a velvety richness that’s hard to resist. You’ll need about three tablespoons here, just enough to help thicken the soup and add a creamy depth. If you’re out of butter or want a lighter option, you can substitute with a neutral oil like olive or avocado oil, but keep in mind it won’t have quite the same flavor.

Flour

Flour combines with the butter to create the roux, which is what gives the soup its thickness. It’s only three tablespoons, but it makes all the difference in achieving that cozy, satisfying texture. If you’re gluten-free, you can try using a gluten-free all-purpose blend instead; just be sure to whisk it well to avoid lumps.

Spices: garlic powder, onion powder, white pepper, and salt

These seasonings add subtle layers of flavor to the soup. Garlic and onion powder are mild but essential, adding a background flavor without overpowering the creamy base. White pepper gives a hint of spice without being too bold, and the salt ties everything together. Feel free to adjust the amounts to taste, especially if you like a bit more heat!

Chicken broth

Chicken broth is the backbone of this soup, providing both flavor and body. Opt for a low-sodium broth if you prefer to control the salt level yourself. If you’d like to make this recipe vegetarian, you can swap the chicken broth for vegetable broth—it’ll still be delicious, just with a slightly different depth of flavor.

Mixed vegetables

The beauty of this soup is its flexibility with veggies. You can use frozen mixed vegetables for convenience, or go fresh if you have a bounty in the fridge. Common options include corn, carrots, green beans, and peas, but feel free to mix it up! These veggies bring color, texture, and a natural sweetness that balances the richness of the soup.

Half-and-half

Half-and-half adds that final touch of creaminess to bring everything together. If you want an even richer soup, go for heavy cream, or if you’d prefer a lighter option, whole milk works as well. Just keep in mind that using milk might make the soup a bit thinner.

Kitchen gear: What you’ll need (and what you can skip)

For this recipe, you don’t need anything too fancy. Here’s a quick rundown of the essentials:

• Large saucepan or Dutch oven: You’ll need a good-sized pot to make sure everything fits comfortably and simmers evenly.
• Whisk: A whisk is key for making a smooth roux and blending in the broth without clumps.
• Potato masher: This is optional but helpful if you want to break down the veggies for a smoother texture.
• Ladle: A ladle makes it easy to serve up big, satisfying portions.

If you don’t have a potato masher, you could use an immersion blender for a smoother soup, or even a fork to mash the veggies to your liking. But if you’re after that chunky, rustic texture, a simple potato masher works perfectly.

Step-by-step: How to make Stampede Soup

1. Start with a rich roux

Begin by melting the butter in your large saucepan over medium heat. Once it’s fully melted, add in the flour, garlic powder, onion powder, white pepper, and salt. Stir everything together until you have a smooth, bubbly mixture. Let it cook for about a minute to get rid of any raw flour taste. This roux is what thickens your soup, so give it a bit of love here.

2. Add the broth and veggies

Next, slowly whisk in the chicken broth. Pour it in a little at a time, whisking continuously to avoid lumps. Once all the broth is added, toss in the mixed vegetables. Bring the soup up to a gentle simmer, and let it cook for about five minutes. This gives the vegetables time to soften and start releasing their flavors.

3. Mash to your preferred texture

After simmering, grab your potato masher and gently mash the veggies right in the pot. This step is all about personal preference—mash until you reach the texture you like. I personally like a few larger chunks of veggies for a heartier bite, but you could go smoother if that’s more your style.

4. Stir in the half-and-half

Now for the finishing touch! Pour in the half-and-half and give everything a good stir. Let the soup simmer for another five minutes to allow the flavors to meld. At this point, take a taste and adjust the seasonings if needed. Ladle it into bowls, and you’re all set!

Variations and adaptations to try

• Vegetarian version: Swap the chicken broth for vegetable broth, and you’ve got an easy vegetarian option that’s just as creamy and flavorful.
• Vegan adaptation: Use vegetable broth, replace the butter with olive oil or vegan butter, and substitute the half-and-half with coconut milk or a rich almond milk. The coconut milk adds a subtle sweetness, which can be a fun twist on the original.
• Make it extra creamy: If you’re after a decadent, ultra-creamy soup, use heavy cream instead of half-and-half. You’ll get an even richer consistency.
• Add protein: For a heartier soup, add shredded rotisserie chicken or cooked turkey right before the final simmer. This makes it a bit more filling if you’re serving it as a main course.
• Spicy kick: Love a little heat? Add a dash of cayenne or a sprinkle of crushed red pepper flakes when you add the spices in the roux.

Serving suggestions for a cozy meal

This soup is a natural pairing with bread for dunking. Warm up a batch of buttery rolls, cornbread, or biscuits to serve alongside it. If you want to get a little fancier, you could garnish each bowl with a sprinkle of fresh herbs like parsley or chives for a pop of color. For extra richness, add a small dollop of sour cream or a handful of shredded cheese on top.

Perfect drink pairings

For a simple, comforting drink pairing, you can’t go wrong with sweet tea or lemonade. If you’re enjoying this soup on a chilly day, a cup of hot apple cider or a spiced chai latte would add a lovely, warming touch. For a refreshing twist, try serving it with sparkling water infused with lemon or lime to balance out the creamy richness of the soup.

Storing and reheating tips

This soup keeps well in the fridge for about 3-4 days. Just store it in an airtight container and give it a good stir when reheating, as the ingredients may settle. When you’re ready to warm it up, simply reheat on the stove over low heat, stirring occasionally until heated through. If it’s too thick, you can add a splash of broth or milk to loosen it up. This soup also freezes fairly well—just leave out the half-and-half if you plan to freeze it, and add it fresh when reheating to maintain the creamy texture.

Adjusting the recipe for different serving sizes

This recipe makes enough for about 4-6 servings, depending on portion size. If you’re cooking for a crowd, you can easily double the recipe, but be sure to use a large enough pot to avoid any spills. If you’re just cooking for one or two, you can cut the recipe in half or make the full batch and freeze leftovers for later.

Common questions about Stampede Soup

1. Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables work great here. Just chop them into small, even pieces so they cook through in the same amount of time.

2. Can I make this soup dairy-free?
Yes! Substitute the butter with olive oil and the half-and-half with coconut milk or a rich plant-based milk. You’ll get a slightly different flavor, but it’s still delicious.

3. What if I don’t have white pepper?
You can use black pepper instead. White pepper is a bit milder and less noticeable, but black pepper will still add a nice hint of spice.

4. Can I make this soup thicker?
If you like a thicker soup, let it simmer a bit longer after adding the broth. You could also use a bit more flour in the roux or add a small amount of cornstarch slurry (mix 1 tablespoon cornstarch with 1 tablespoon cold water) during the final simmer.

5. What can I serve with this soup?
Rolls, biscuits, cornbread, or even a fresh green salad would pair beautifully. For a complete meal, consider adding a light side dish like a veggie platter or fruit salad.

This Stampede Soup is all about cozy, comforting flavors that are as versatile as they are delicious. Give it a try, play around with the ingredients, and make it your own. And don’t forget to let me know how it turns out—there’s something so satisfying about sharing good food with good friends. Enjoy!

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