There are plenty of reasons to love Dolly Parton. The music. The movies. The hair. And, of course, that unmistakable combination of Southern charm, generosity and humor that made her a national treasure. While the world continues to mourn the loss of the country music legend, who passed away in August at age 80, her legacy lives on in countless ways. And some of them are as simple as a warm bowl of soup.
If you’ve ever visited Dolly Parton’s Stampede dinner attraction in Pigeon Forge, Tennessee, or Branson, Missouri, you might already be familiar with the famous creamy vegetable soup served as part of the meal. It’s rich, comforting and exactly the kind of thing you want when there’s a chill in the air. And thanks to a handful of copycat recipes floating around the internet, you don’t need a ticket to the show to enjoy it.
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With fall officially underway, I decided to give Dolly’s famous Stampede Soup a try, consulting several recipes before settling on a version that uses just five core ingredients, plus a few pantry seasonings. I also made a couple of adjustments of my own, including swapping canned vegetables for frozen and using a regular blender to get that signature creamy consistency.
The result? A pretty darn good bowl of soup that comes together with surprisingly little effort. And while it might not replace every soup in my fall dinner rotation, it’s certainly earned a recurring spot in it.
What Is Dolly Parton’s Stampede Soup?
Dolly Parton's Stampede
Dolly Parton’s Stampede Soup, sometimes called Dixie Stampede Soup, is a creamy vegetable soup served at the singer’s popular dinner attraction. It’s one of those simple, comforting dishes that manages to feel a little indulgent without being particularly complicated. In fact, it’s so popular that you can even buy the attraction’s official creamy vegetable soup mix online for $9.99 and bring a little of the Stampede experience home with you.
Unlike a chunky vegetable soup with a tomato-based broth, Stampede Soup has a smooth, velvety base with vegetables blended into the mix. Think cream of vegetable soup, but with a little country flair.
There are plenty of copycat Stampede Soup recipes out there, and they don’t all take the same approach. Some use a butter-and-flour roux to thicken the soup, while others rely more heavily on cream. Some call for canned vegetables, others use frozen and still others start with fresh produce.
After looking at various recipes from across the internet, I landed on The Country Cook‘s version as my starting point. It’s straightforward, uses ingredients you can find at practically any grocery store and doesn’t require spending the afternoon in the kitchen.
The 5 Core Ingredients You Need
Courtesy Jim Hoffman
One of the best things about this creamy vegetable soup recipe is that the shopping list is refreshingly short. You need just five main ingredients, along with a few seasonings to bring everything together.
Chicken stock: This provides the savory foundation for the soup. I used chicken stock, although vegetable stock would be an easy swap if you want a vegetarian version. Butter: Besides adding richness, butter is the starting point for the roux that gives the soup its creamy body. All-purpose flour: Combined with the butter, flour thickens the stock and cream without requiring a mountain of heavy cream. Frozen mixed vegetables: I opted for frozen rather than canned vegetables because I’ve never been particularly fond of the texture and flavor of canned veggies. Frozen vegetables are convenient, inexpensive and hold up nicely in the soup. Heavy cream: This is where the soup gets its signature richness and silky finish.I also added seasonings and fresh parsley. The parsley brings a little color and freshness to an otherwise rich, creamy bowl.
Related: I Tried the Italian Way of Making Soup 10x Better
How to Make the Famous Dolly Parton Soup in 20 Minutes
Courtesy Jim Hoffman
This copycat Stampede Soup is about as uncomplicated as homemade soup gets. I followed The Country Cook’s recipe pretty closely for the measurements, making a few adjustments based on what I had on hand and how I wanted the finished soup to turn out.
The original recipe takes about 20 minutes, although using frozen vegetables may add a few minutes to the cooking time.
1. Make the roux.
Courtesy Jim Hoffman
Start by melting 3 tablespoons of butter in a large pot over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook for about a minute, stirring continuously, to make a smooth roux.
This simple combination helps thicken the soup and gives it a more substantial, creamy consistency. It’s also why you don’t need to rely entirely on heavy cream to get that comforting texture.
2. Add the chicken stock.
Courtesy Jim Hoffman
Slowly whisk in 32 ounces of chicken stock, making sure to incorporate it gradually so the flour doesn’t form lumps.
As the mixture heats, the roux will begin doing its job, thickening the liquid into a smooth base for the vegetables and cream.
3. Add the vegetables and seasonings.
Courtesy Jim Hoffman
Stir in the frozen mixed vegetables, along with your preferred seasonings. The Country Cook’s recipe calls for two 15-ounce cans of drained mixed vegetables, but I used frozen instead. Garlic powder, onion powder, salt and black pepper are all good starting points for seasonings.
Let the soup simmer until the vegetables are heated through and tender. Since I used frozen vegetables instead of canned, this step takes a little longer, but it’s still a remarkably quick soup to pull together.
4. Blend for a creamy texture.
Courtesy Jim Hoffman
Here’s where I improvised a little.
Many recipes suggest using an immersion blender to partially puree the vegetables right in the pot. I don’t own one, so I transferred approximately half the soup to a regular blender, pureed it and then returned it to the pot.
It worked beautifully.
Blending part of the soup gives it a thick, creamy consistency while leaving some vegetable pieces intact. Just be careful when blending hot liquids. Work in small batches, allow steam to escape safely according to your blender’s instructions and avoid filling the blender too high.
5. Stir in the cream and finish with fresh herbs.
Courtesy Jim Hoffman
Add 1½ cups of heavy cream and gently simmer the soup for another 5 to 10 minutes. Give it a taste and adjust the seasonings as needed.
I finished mine with fresh parsley, which added a welcome pop of color and a little brightness.
And that’s pretty much it. A rich, creamy pot of vegetable soup with minimal prep, very little cleanup and no complicated techniques.
Fresh vs. Frozen Vegetables: Which Is Better?
Courtesy Jim Hoffman
For this soup, I’m firmly on Team Frozen.
There’s nothing wrong with using canned vegetables, especially if you’re trying to get dinner on the table as quickly as possible. They’re already cooked, so they only need to be heated through, which can make this recipe even faster.
But personally, I’ve never loved the softer texture of canned vegetables. Frozen mixed vegetables give you a little more control over the final consistency, and you don’t have to spend time peeling, chopping or prepping a bunch of fresh produce.
Fresh vegetables would work too, but you’d need to account for additional prep and cooking time. Depending on what you’re using, you may also want to cut everything into smaller pieces so the vegetables cook evenly.
And don’t feel limited to the standard bag of mixed vegetables. I think broccoli and cauliflower would be fantastic additions, and roasted squash could bring a slightly sweet, earthy flavor that would be especially good in the fall.
The beauty of this soup is that it’s flexible enough to accommodate whatever vegetables you happen to have on hand.
What to Serve With Stampede Soup
Alexander Spatari / Getty Images
At Dolly Parton’s Stampede, the soup is part of a much bigger meal, but at home, it can easily be the starting point for a cozy dinner.
A warm, crusty loaf of bread would be my first choice. Something with a little chew and a sturdy crust is perfect for dipping into the creamy soup. Biscuits or cornbread would also be right at home alongside this Southern-inspired dish.
If you want something lighter, a simple green salad with a tangy vinaigrette would provide a nice contrast to the richness of the cream.
And if you’re looking to make the soup a little heartier, I think crumbled chicken sausage would be a great addition. I’d also be tempted to experiment with a splash of dry white wine or sherry to give the soup a little extra depth and zing.
Final Thoughts
I was pleasantly surprised by how much I liked the soup. It’s creamy, comforting and flavorful without requiring much time or effort. The roux gives it a satisfying body, the frozen vegetables work well, and blending half the pot delivers a nice balance between smooth and chunky.
Is it the most complicated soup you’ll ever make? Not even close. But that’s kind of the point.
Sometimes all you want is a warm bowl of something good without turning dinner into a major production. And with five basic ingredients and a few pantry staples, Dolly’s Stampede Soup delivers a little comfort, a little Southern charm and a whole lot of goodness.
Dolly had a gift for bringing people together, and this soup is one small reminder of that.
Related: The Unexpected Way To Make Canned Soup 10x Better, According to Acclaimed Chefs
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