Dolly Parton’s Stampede Soup
A Dolly recipe will never fail you!
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If you’ve ever been to Dolly Parton’s Stampede in Pigeon Forge, Tennessee, you know the meal is just as memorable as the show. One of the first things served is a warm, comforting soup that sets the tone. This Stampede Soup is simple, creamy, and the kind of starter that makes you want to enjoy every spoonful before the biscuits hit the table.
At its heart, this is a classic soup made with pantry staples. Butter and flour come together to form a quick roux, which gives the soup its smooth, velvety base. Chicken stock is slowly whisked in, creating a rich foundation without being heavy. It’s the kind of no-fuss cooking that lets the ingredients do the work.
Mixed vegetables add color, texture, and a bit of sweetness, while garlic powder and onion powder keep the flavor familiar and mild. A splash of heavy cream at the end brings everything together, turning the soup into something cozy and satisfying. It’s not complicated, and that’s exactly why it works so well as a starter.
Served hot and paired with soft, buttery biscuits, this soup feels like a warm welcome. It’s easy to see why it’s become such a beloved part of the Stampede experience. Whether you’re recreating a vacation memory or just looking for a comforting bowl of soup, this recipe delivers that down-home flavor every time.
Dolly Parton's Stampede Soup
Yield(s): Serves 4
20m prep time
Diet: Vegetarian
you're making mealtime meaningful.
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 (32 oz) carton chicken stock
- 2 (15 oz) cans mixed vegetables, drained
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 1/2 cups heavy cream
Preparation
- In a large heavy-bottom pot, melted the butter over medium heat.
- Once the butter has melted, add the flour and stir until the mixture is well combined. Cook for 1 minute, then slowly begin to add the stock while continuously stirring.
- Add mixed vegetables and seasonings, then simmer for 5 minutes.
- Mix in heavy cream and cook for 8-10 more minutes.
- Serve hot with biscuits!
Recipe adapted from Thecountrycook.net