dolly parton stampede soup recipe

Written BySheba G Updated On
dolly parton stampede soup recipe
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The Best dolly parton stampede soup recipe

I first had this soup at the Stampede dinner show, and it was the one thing I kept thinking about on the drive home. It is a creamy vegetable soup, simple and rich, the kind of bowl that shows up before the main course and somehow steals the attention anyway. I worked out a version in my own kitchen that tastes close enough to satisfy the craving, and it has been in my rotation ever since.

My kids ask for it by name, which says a lot because two of them claim to hate vegetables. The soup blends up smooth, so nobody inspects what is in their spoon, and the flavor is mild and buttery rather than sharp. I make a big pot on Sunday and we eat on it for days, and it holds up just as well for a holiday table as it does on a random Tuesday when everyone is tired and nobody wants to cook.

There is real substance in this recipe beyond comfort. Potatoes, carrots, corn, and a little onion give it body, and because you make it at home you decide how much cream goes in and what kind of broth you start with. It freezes well, reheats without turning grainy, and costs less than a single bowl at the show.

Dolly Parton Stampede Soup (Creamy Vegetable Copycat)

Dolly Parton Stampede Soup (Creamy Vegetable Copycat)

4.9 from 918 votes

A thick, comforting cream of vegetable soup with potatoes, corn, and green beans in a buttery broth, made to echo the creamy vegetable soup served at Dolly Parton’s Stampede dinner shows. It comes together in one pot with pantry ingredients and freezes well.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 300 kcal

🥘Ingredients

For the Soup

4 tbsp unsalted butter
1 medium yellow onion, diced
2 celery stalks, diced
2 medium carrots, diced
3 tbsp all-purpose flour
6 cups chicken broth
2 medium potatoes, peeled and cut into 1/2-inch cubes
1 cup frozen corn
1 cup frozen cut green beans
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp dried thyme

To Finish

1 cup half-and-half
2 tbsp chopped fresh parsley

👨‍🍳Directions

1Melt the butter in a large Dutch oven over medium heat. Add the onion, celery, and carrots and cook for 6 to 8 minutes, stirring occasionally, until the onion turns translucent and the carrots begin to soften.
2Sprinkle the flour over the vegetables and whisk constantly for 1 to 2 minutes so the flour coats everything and loses its raw taste. The mixture will look pasty and dry at this point, which is normal.
3Pour in the broth about a cup at a time, whisking after each addition to work out any lumps. Add the potatoes, corn, green beans, salt, pepper, garlic powder, and thyme.
4Bring the pot to a gentle boil, then lower the heat and simmer uncovered for 18 to 20 minutes, until the potatoes mash easily against the side of the pot with a spoon.
5For a thicker body, press about a cup of the potatoes and vegetables against the side of the pot with the back of your spoon and stir them back in.
6Stir in the half-and-half and warm over low heat for 3 to 4 minutes. Keep the soup below a boil once the cream goes in so it stays smooth.
7Taste and adjust the salt and pepper. Ladle into bowls and scatter the parsley over the top.

🔧Equipment

Large Dutch oven or heavy soup pot
Whisk
Wooden spoon
Chef’s knife and cutting board
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 300 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 40mg🧂Sodium: 780mg🌾Total Carbs: 30g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 8g

📝Notes

This is a home-kitchen copycat inspired by the creamy vegetable soup served at Dolly Parton’s Stampede dinner shows, not an official recipe from the attraction. Nutrition figures are estimates and will vary with the broth and dairy you use. Swap the chicken broth for vegetable broth to make it meatless, or stir in a cup of shredded cooked chicken at the end for a heartier bowl. The soup thickens considerably in the fridge, so loosen leftovers with a splash of broth or milk as you reheat them. It keeps for four days refrigerated and freezes for up to two months; add the half-and-half after thawing rather than before.

Watch Video Of How Dolly Parton Stampede Soup (Creamy Vegetable Copycat) Works

I keep this soup in my regular rotation because it works just as well on a quiet weeknight as it does when the house is full of people. It is easy to double for a crowd and holds up well in a slow cooker, so it fits holidays, potlucks, and family gatherings without adding stress. If you need one dependable recipe to bring to the next get together, this is the one I make.

❓ Frequently Asked Questions About Dolly Parton Stampede Soup (Creamy Vegetable Copycat)

1. What kind of soup is Dolly Parton’s Stampede soup?

It is a thick, creamy vegetable soup in the style served at the Stampede dinner show in Pigeon Forge. Most home versions start with a butter-and-flour roux, build flavor with onion and celery, then add potatoes, carrots, and corn before finishing with cream. The texture lands somewhere between a chowder and a bisque, so it should coat a spoon rather than pour like broth.

2. Can I make it ahead of time or freeze it?

Yes to making it ahead, with a small caveat. The soup thickens as it sits, so reheat it gently over low heat and loosen it with a splash of broth or milk. Freezing is trickier because cream-based soups can separate and turn grainy; if you want to freeze a batch, do it before the cream goes in and stir the cream through when you reheat.

3. Do I have to use heavy cream?

No. Half-and-half or whole milk will work, though the finished soup will be thinner and less silky. If you swap in a lighter dairy option, whisk in a little extra roux or mash a few of the cooked potatoes against the side of the pot to help it thicken. Add lighter dairy off the heat so it does not curdle.

4. Can I use frozen vegetables instead of fresh?

Absolutely, and it is a good shortcut on a weeknight. Add frozen corn and peas near the end of cooking so they keep their color and bite, and give frozen carrots or potatoes a few extra minutes since they take longer to soften. Adjust the salt at the end, because frozen vegetables can carry more sodium than fresh ones.

5. What should I do if the soup turns out too thin or too thick?

For a thin soup, whisk a tablespoon of cornstarch into a little cold water and simmer for a few minutes, or stir in a small knob of butter mashed with flour. If it has gone too thick, add broth a quarter cup at a time until it loosens to the consistency you want. Taste after each adjustment, since thinning dilutes the seasoning.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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