Dolly Parton Stampede Soup Recipe (Creamy Copycat Vegetable Soup)
This homemade Dolly Parton Stampede soup recipe is a rich, creamy copycat vegetable soup made with chicken stock, mixed vegetables, butter, and heavy whipping cream. A comforting one-pot soup that pairs beautifully with warm buttermilk biscuits.
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
3 tablespoons salted butter (unsalted butter may be substituted)
3 tablespoons all-purpose flour
32 ounces chicken stock (low-sodium or no-sodium may be used)
2 (15-ounce) cans mixed vegetables, drained (reserve a few tablespoons for optional garnish)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 cups heavy whipping cream (milk may be substituted for a thinner soup)
Salt and black pepper, to taste
Fresh cracked black pepper, for garnish (optional)
Fresh parsley, chopped, for garnish (optional)
Instructions
1. Melt 3 tablespoons of butter in a Dutch oven or large stockpot over medium heat.
2. Add 3 tablespoons of flour. Stir continuously for approximately 1 minute until a smooth paste forms. Do not allow the mixture to brown.
3. Pour in the chicken stock. Add the drained mixed vegetables, garlic powder, and onion powder. Stir until combined.
4. Use an immersion blender to blend the vegetables directly in the pot until the soup reaches your preferred consistency.
5. Bring the soup to a boil, then reduce the heat to a gentle simmer.
6. Stir in the heavy whipping cream. Season with salt and black pepper to taste.
7. Simmer gently for 5–10 minutes, stirring occasionally.
8. Serve warm. Garnish with reserved whole vegetables, fresh cracked black pepper, or chopped parsley, if desired.
Notes
For a smoother restaurant-style texture, blend the vegetables thoroughly with an immersion blender.
Keep the butter and flour mixture pale while preparing the roux. Do not brown it.
Heavy whipping cream produces a richer consistency. Milk may be substituted, but the soup will be thinner.
Low-sodium chicken stock can be used to control the final salt level.
Use caution when blending hot soup to avoid splashing.
For additional texture, reserve a few tablespoons of whole vegetables before blending.
Serve with warm buttermilk biscuits for a comforting meal.
Refrigerate leftovers promptly in airtight containers for up to 3–4 days.
Reheat gently on the stovetop, stirring frequently, until the soup reaches 165°F.
Freezing may cause the cream-based soup to separate or develop a grainy texture.
Fresh parsley, cracked black pepper, and reserved whole vegetables are optional garnishes.