Dolly Parton’s Stampede Soup Recipe Is Rich, Comforting and Filled With the Flavors of the South
Now, excuse use while we queue up “Jolene” and enjoy a second bowl
When you think of Dolly Parton, rhinestones, heartfelt lyrics and a sprinkle of Southern charm likely come to mind. But did you know she’s also the mastermind behind a creamy vegetable soup that has fans raving? Dolly Parton’s Stampede, her legendary dinner show attraction, is known for its breathtaking trick riding and music—but it’s the four-course feast (and especially that dreamy soup) that keeps people coming back. If making it to Branson, Missouri, or Pigeon Forge, Tennessee, isn’t on your calendar anytime soon, don’t worry—We found the perfect copycat Stampede Soup recipe to bring a little Dolly magic straight to your kitchen.
What is Dolly Parton’s Stampede soup?
Dolly Parton’s Stampede, previously known as Dixie Stampede, isn’t your average dinner-and-a-show experience. This Southern extravaganza features stunning performances, live animals and a meal that could steal the spotlight—think rotisserie chicken, smoked pork loin, buttery biscuits and the famed creamy vegetable soup.
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Stampede soup has become the cozy, creamy starter that kicks off the four-course Southern feast. Packed with tender vegetables in a rich, velvety broth, this fan-favorite soup is simple yet satisfying—perfect for setting the stage for the show’s indulgent main courses. What’s more, it’s surprisingly easy to recreate at home, taking just 15 minutes to make with mostly pantry staples. While you can order the Stampede Soup mix online, most people have been trying to recreate the recipe years. Unfortunately, Dolly herself doesn’t have anything official to go by. But thanks to a copycat recipe from Laura Ashley of Dinner in 321, you can whip it up at home.
What you’ll need
To whip up this comforting soup, you’ll need a handful of pantry staples and a few simple ingredients:
- Butter for sautéing the aromatics, creating the roux and adding richness
- Flour for creating the roux
- Chicken broth for forming the savory base for the soup
- Half-and-half for that extra creaminess
- A can of mixed vegetables for that fresh, hearty element (or swap with fresh vegetables)
- For seasoning: garlic powder, onion powder, white pepper and salt
Tips for the best Stampede Soup
Want to make your Stampede Soup taste like it came straight from Dolly’s dinner show? Keep these tips in mind for a bowl of creamy perfection:
- Upgrade the veggies: Swap the canned mixed vegetables for fresh, steamed carrots, peas, corn or green beans for an even more vibrant and flavorful soup.
- Choose your texture: For a chunkier, creamier soup, lightly mash the vegetables or swap in heavy cream in place of half-and-half. For a smoother consistency, use an immersion blender or food processor to puree the mixture.
- Add extra flavor: Sprinkle in a pinch of smoked paprika or a dash of hot sauce to give the soup a little kick.
How to make Dolly Parton’s Stampede soup
To channel Dolly’s kitchen magic, we’re following Dinner in 321‘s easy copycat recipe. If you have the time, we recommend letting the Stampede soup simmer for longer, at least 30 minutes, to really develop those flavors. Want to channel true Southern vibes? Serve this crowd-pleaser with warm cornbread, buttery biscuits or soft rolls.
Ingredients:
- 4 Tbs. butter
- ¼ cup all-purpose flour
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½-¾ tsp. salt
- ½-1 tsp. ground white pepper
- 1 (14.5 oz.) can chicken broth, regular or low-sodium
- 1 (15 oz.) can mixed vegetables drained
- 2 cups half-and-half
Directions:
- Total Time: 15 minutes
- Yield: 4 servings
-
In a large saucepan, melt the butter. Then, whisk in the flour, garlic powder, onion powder, white pepper and salt. Allow the mixture to simmer for about one minute to unlock the flavors, then slowly add the chicken broth and mixed vegetables. Keep at a simmer.
- Using a potato masher, emulsion blender or blender, mash the vegetables into the mixture to your desired consistency. Then, stir in the half-and-half until blended and creamy. Let it simmer for a bit longer.
- Serve immediately.
Storing and reheating leftovers
This soup is so good, you might not have leftovers—but just in case, here’s what you need to know. Store it in an airtight container in the fridge for up to five days, or freeze it for up to three months. When reheating, gently warm it on the stovetop to keep its creamy texture intact.
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