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Copycat Dolly Parton’s Stampede Soup
A cozy, creamy vegetable soup inspired by the famous dinner attraction—silky broth, tender diced veggies, and classic country comfort in every spoonful.
This easy stovetop version brings the taste of the show straight to your kitchen.
Ingredients
- 2 tablespoons butter
- 1/2 cup finely diced carrots
- 1/2 cup finely diced celery
- 1/2 cup finely diced onion
- 1/2 cup finely diced potatoes
- 1/4 cup all-purpose flour
- 4 cups chicken broth (low sodium preferred)
- 1 cup heavy cream
- 1/2 cup whole milk
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Dice all vegetables to a small, even size so they cook quickly and give the soup its classic smooth, sippable texture.
Step-by-Step Instructions
- Prepare the vegetables:
In a large pot, melt the butter over medium heat. Add carrots, celery, onion, and potatoes; cook 5–7 minutes, stirring occasionally, until they begin to soften. - Make the soup base:
Sprinkle the flour over the vegetables and stir well to coat (about 1 minute). Gradually pour in the chicken broth while whisking to avoid lumps. - Add cream and milk:
Bring to a gentle boil, then reduce heat to medium-low. Stir in the heavy cream and whole milk until smooth. - Season and simmer:
Add salt and pepper to taste. Simmer 10–15 minutes, stirring occasionally, until the soup thickens slightly and vegetables are tender. - Serve:
Ladle into bowls and garnish with chopped fresh parsley. Enjoy warm.
Optional Smooth Finish
For an ultra-silky texture, blend 1–2 cups of the soup with an immersion blender and stir back in.
Why This Copycat Works
- Light roux base: Flour + butter create the classic creamy body without overpowering the veggies.
- Small dice: Uniform, fine cuts cook quickly and give that signature sip-able consistency.
- Balanced dairy: Heavy cream for silkiness, whole milk for a lighter finish that’s not too rich.
Expert Tips
- Use low-sodium broth so you can control the salt at the end.
- Don’t let the soup boil vigorously after adding dairy—gentle simmer keeps it velvety.
- Add a pinch of poultry seasoning or a dash of white pepper for a subtle savory lift.
Storage & Reheating
- Refrigerate in an airtight container for up to 3 days.
- Cream soups don’t freeze perfectly, but you can freeze up to 1 month; reheat gently and whisk to re-emulsify.
- Reheat on low, adding a splash of broth or milk if the soup thickens.
Frequently Asked Questions
Can I make it vegetarian? Yes—use vegetable broth and swap butter with olive oil if preferred.
Can I add chicken? Stir in 1–2 cups cooked, shredded chicken during the final simmer.
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How can I thicken more? Whisk 1 tablespoon flour with 2 tablespoons milk and stir in, simmering a few minutes.
Estimated Nutrition
~300 kcal per serving (estimate).
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