Copycat Dolly Parton’s Stampede Soup Recipe

I recreated the Dixie Stampede’s creamy vegetable soup in just 15 minutes, and as a standout in my Quick Soups To Make collection this copycat Dolly Parton Stampede Soup hints at the signature flavors that keep people coming back.

I didn’t expect Dolly Parton’s Stampede Soup to be this addictive. I tried a version that tastes like the Dixie Stampede and I had to tinker with it, so I made a copy that leans on yellow onion and russet potatoes for a familiar base, and a little creaminess that feels wrong in the best way.

It hits that nostalgic, slightly over the top flavor that makes you want seconds. If you love Copycat Recipes Soup or need something from Fast Soups For Dinner, this quick bowl is the trick.

Trust me, once you smell it, you wont believe how fast it comes together.

Ingredients

• Russet potatoes add creamy carbs potassium and make the soup hearty.
• Carrots bring mild sweetness fiber and beta carotene that helps vision.
• Yellow onion gives savory depth vitamin C and a natural sweetness.
• Frozen mixed veggies add color fiber vitamins and save lots of prep.
• Butter adds rich flavor and creaminess but also more saturated fat.
• Whole milk and heavy cream make it silky adding fat and calcium.
• All purpose flour thickens the broth creating that velvety clingy texture.
• Chicken or veg broth gives savory base electrolytes and keeps the soup light.

Ingredient Quantities

• 4 tablespoons unsalted butter
• 1 medium yellow onion finely chopped about 1 cup
• 2 medium carrots peeled and diced about 1 cup
• 2 celery stalks diced about 1 cup
• 2 cloves garlic minced
• 3 medium russet potatoes peeled and cut into 1/2 inch cubes about 4 cups
• 3 cups frozen mixed vegetables peas corn green beans and carrots
• 4 cups low sodium chicken broth or vegetable broth
• 1/4 cup all purpose flour
• 1 cup whole milk
• 1 cup heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried parsley or 1 tablespoon fresh parsley chopped
• 1/4 teaspoon dried thyme optional
• 2 tablespoons chopped fresh chives or parsley for garnish optional

How to Make this

1. Melt 4 tablespoons unsalted butter in a large pot over medium heat, add 1 cup finely chopped yellow onion, 1 cup diced carrots and 1 cup diced celery, cook until soft about 4 to 5 minutes, then stir in 2 minced garlic cloves and cook 30 seconds more.

2. Sprinkle 1/4 cup all purpose flour over the veggies and stir constantly for 1 to 2 minutes to cook out the raw flour taste.

3. Slowly whisk in 4 cups low sodium chicken broth while scraping up any browned bits from the bottom, then add the 3 medium russet potatoes peeled and cut into 1/2 inch cubes and 3 cups frozen mixed vegetables.

4. Bring to a boil, reduce heat and simmer until the potatoes are tender about 8 to 12 minutes; cutting the potatoes smaller will speed this up if you need to.

5. For that creamy Stampede texture, mash some of the potatoes in the pot with a potato masher or pulse about half the soup briefly with an immersion blender, leave plenty of chunks so it still feels homemade.

6. Warm 1 cup whole milk and 1 cup heavy cream in a separate jug (this helps prevent curdling) then stir into the soup and heat gently until warmed through but do not let it boil.

7. Season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried parsley or 1 tablespoon fresh chopped parsley, and 1/4 teaspoon dried thyme if using; taste and adjust seasoning.

8. If the soup is too thick add a splash of broth or milk to thin it, if too thin simmer a few minutes to reduce.

9. Ladle into bowls and sprinkle with 2 tablespoons chopped fresh chives or parsley for garnish, serve hot.

10. Leftovers keep in the fridge up to 3 days, and reheating gently on the stove works best so the cream doesn’t break.

Equipment Needed

1. large pot (4 to 6 quart) for cooking the soup
2. chef’s knife for chopping onions carrots celery and potatoes
3. cutting board
4. wooden spoon or silicone spatula to stir and scrape the bottom
5. whisk for coating the veggies with flour and whisking in the broth
6. measuring cups and spoons (1/4 cup, 1 cup, teaspoons)
7. potato masher or immersion blender to mash some of the potatoes
8. heatproof measuring jug or small saucepan to warm the milk and cream
9. ladle and bowls for serving

FAQ

Copycat Dolly Parton’s Stampede Soup Recipe Substitutions and Variations

• Unsalted butter: swap with olive oil for a lighter, savory base or use ghee for a buttery, nutty flavor that browns well. For dairy free, try coconut oil though it adds a faint coconut note.
• Russet potatoes: use Yukon Gold for a creamier bite, or sweet potatoes for a sweeter, heartier soup. Want lower carbs use cauliflower florets instead, they hold up and give similar chunkiness.
• All purpose flour: replace with cornstarch or arrowroot as a gluten free thickener. Mix 1 tablespoon cornstarch with 2 tablespoons cold water for each tablespoon of flour, stir in near the end and simmer until it thickens. You can also use a 1 to 1 gluten free flour blend.
• Whole milk / heavy cream: use half and half or extra whole milk to lighten it up, or swap heavy cream for full fat coconut milk for a dairy free creamy finish. Almond milk works too but the soup will be thinner and milder in flavor.

Pro Tips

1. Sweat the vegetables not brown them. Cook the onion carrot and celery gently so they get soft and sweet, that way you get flavor without any bitter burned bits, it makes the whole soup taste cleaner.

2. Temper the milk and cream first so it dont break. Warm them up and add a small ladle of hot soup to the jug, stir and then pour back slowly, and once dairy is in keep the heat low, never let it boil.

3. Control the texture on purpose. Mash some potatoes in the pot or pulse half the soup briefly with an immersion blender if you want body but still want chunks, and if you need it thicker let it sit a few minutes the potatoes will absorb more liquid.

4. Make ahead and finish smartly. The soup often tastes better next day, but if you plan to freeze leave out the cream and add it when reheating; always reheat gently and add a splash of broth or milk to loosen it, and a squeeze of lemon or tiny splash of vinegar at the end wakes up the flavors.