If you’re in the mood for a hearty, soul-warming bowl of soup, Dolly Parton’s Stampede Soup is about to become your new favorite. Inspired by the iconic dinner show at Dolly Parton’s Stampede, this creamy, savory soup is all about cozy vibes and simple ingredients. There’s something downright comforting about each spoonful, packed with tender veggies in a velvety broth that’ll make you feel like you’re enjoying a meal right in Dolly’s kitchen. This soup is incredibly easy to make, uses mostly pantry staples, and is perfect for weeknight dinners or cozy weekends in.

A little story about finding the perfect bowl of soup 🥣

I first tried this soup recipe on one of those chilly days when all I wanted was something warm and comforting. I had heard about Dolly’s famous Stampede show, and while I haven’t made it to see the show in person yet, I thought, why not bring a taste of it into my own kitchen? As the soup simmered on my stove, filling the kitchen with the scent of butter and spices, I knew I was in for something special. The best part? It tasted just as comforting as I imagined, with a creamy broth that clings to every veggie and a flavor that’s somehow both simple and deeply satisfying. It instantly became a staple in my kitchen, especially during fall and winter!

The roots of Dolly Parton’s Stampede Soup

Dolly Parton’s Stampede is a famous dinner attraction featuring a live show with music, entertainment, and plenty of Southern-style food. The soup they serve has become almost as legendary as the show itself! This creamy vegetable soup is a crowd favorite, served as the opener to an all-out feast. While there’s no official recipe from the show, this homemade version is inspired by the flavors and simplicity of the Stampede Soup—perfectly creamy, with just the right balance of seasonings. Over time, this soup has found its way into countless kitchens, cherished for its rich flavor and feel-good ingredients.

Let’s talk ingredients: simple, wholesome, and flexible

Each ingredient in this recipe has a purpose, but you’ll find it easy to adjust based on what you have on hand or what you love.

Butter: This forms the base of the roux, adding richness to the soup. If you’re dairy-free, you can use a vegan butter substitute.
Flour: The flour thickens the soup, giving it that luxurious, creamy texture. For a gluten-free option, swap it with a gluten-free all-purpose blend or cornstarch.
Garlic and onion powders: These add a warm, savory flavor without overpowering the soup. If you don’t have powders on hand, you could substitute with fresh minced garlic and a bit of chopped onion (sauté them in the butter before adding the flour).
White pepper: It adds a gentle heat that’s subtle but lovely. If you don’t have white pepper, black pepper works just fine.
Chicken broth: The broth provides the main body of the soup. You can use homemade broth for even more depth of flavor, or try a good vegetable broth for a vegetarian version.
Mixed vegetables: The heart of this soup! I love using a classic mix of corn, carrots, green beans, and peas, but feel free to use whatever vegetables you prefer. Fresh or frozen both work well.
Half-and-half: This adds creaminess without being too heavy. You can substitute with whole milk for a lighter version, or use coconut milk for a dairy-free option.

Kitchen gear: what you need to make this soup

This recipe doesn’t require any fancy equipment, which is one of the reasons I love it so much. Here’s all you need:

Large saucepan or pot: A heavy-bottomed saucepan or Dutch oven works best to keep the soup from scorching as it simmers.
Whisk: Essential for combining the roux and ensuring a smooth broth.
Potato masher: This is optional, but it helps break down the vegetables to get that slightly chunky, thick consistency that makes this soup so satisfying.
Ladle: For serving up those generous portions!

If you don’t have a potato masher, you could also use an immersion blender, but be careful not to over-blend—you still want those satisfying chunks of veggies.

Step-by-step: my foolproof method for Stampede soup

Start with the roux: Melt the butter in a large saucepan over medium heat. Once melted, add the flour, garlic powder, onion powder, white pepper, and salt. Stir constantly to create a smooth paste. Let this mixture cook for about a minute—this helps remove the raw flour taste and lets the spices bloom.
Add the broth: Slowly whisk in the chicken broth. This step is key to avoiding lumps! Keep whisking until the broth and roux are fully combined, forming a smooth base for the soup.
Simmer with veggies: Stir in the mixed vegetables. If you’re using frozen veggies, you can add them straight from the freezer. Bring the soup to a gentle simmer and let it cook for about five minutes. This softens the vegetables and lets them start to release their flavors.
Mash to your liking: After the soup has simmered, use a potato masher to mash the veggies to your desired consistency. I like mine on the chunkier side, but you can make it as smooth as you like.
Finish with creaminess: Stir in the half-and-half and let the soup continue to simmer for another five minutes. The half-and-half will make the soup rich and creamy, without making it overly heavy.
Taste and adjust: Give the soup a taste and adjust the seasonings if needed. Sometimes I add a pinch more salt or a dash of pepper at this point.

And that’s it! Ladle your soup into bowls and serve it with some crusty bread or warm biscuits. This soup is best enjoyed right away while it’s hot and creamy.

Variations to make it your own

Vegetarian version: Substitute vegetable broth for chicken broth to make a vegetarian-friendly version of this soup.
Dairy-free: Use vegan butter, and replace the half-and-half with coconut milk or a creamy oat milk. It’ll change the flavor a bit but still be delicious.
Add protein: For a more filling meal, you could add shredded rotisserie chicken or a can of white beans to the soup. It gives a nice boost of protein and makes it even heartier.
Spicy twist: Add a pinch of cayenne pepper or a few dashes of hot sauce for a little kick.
Seasonal vegetables: Swap the frozen veggies for fresh, seasonal options. In the summer, try zucchini and fresh corn; in the fall, add diced butternut squash or sweet potatoes.

Every variation brings something a little different, so feel free to experiment based on what you’re in the mood for or what’s in your fridge!

Serving ideas: make it a meal!

For the perfect meal, serve this creamy soup with warm rolls, biscuits, or cornbread. I love a classic buttermilk biscuit with this soup—it’s perfect for dipping and soaking up all that creamy broth. You could also sprinkle a bit of fresh parsley or chives on top of the soup for a pop of color and a hint of freshness. And if you’re really looking to impress, serve it with a simple green salad on the side to balance out the richness of the soup.

Drink pairings

With a cozy, creamy soup like this, I like to go for drinks that are refreshing but not too overpowering. Here are a few of my favorites:

Iced tea: A glass of unsweetened iced tea with a slice of lemon cuts through the richness of the soup beautifully.
Sparkling water with a twist: Try sparkling water with a splash of cranberry juice or a squeeze of lime for something light and refreshing.
Apple cider: Especially in the fall, warm apple cider pairs wonderfully with this soup, adding a hint of sweetness and warmth.

Storing and reheating tips

Got leftovers? This soup stores well! Just let it cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to three days. When you’re ready to reheat, warm it on the stovetop over low heat, stirring occasionally. You may need to add a splash of chicken broth or milk to thin it out as it heats up, since it tends to thicken in the fridge.

For freezing, skip adding the half-and-half initially—freeze the soup without it, then add it in when you reheat to maintain that creamy texture.

Adjusting for different servings

This recipe serves about 4, but it’s easy to scale up or down. If you want to make a big batch for a crowd, just double or triple the ingredients. When scaling up, keep an eye on the salt and seasoning; sometimes, you may not need to double the seasonings exactly, so taste as you go. For smaller servings, halving the recipe works great, and you might not need a full tablespoon of butter for the roux.

Common questions about Stampede soup

Q: Can I make this soup gluten-free?
A: Absolutely! Substitute the flour with a gluten-free all-purpose blend or use cornstarch instead. Just use half the amount of cornstarch compared to flour.

Q: Can I use fresh vegetables instead of frozen?
A: Yes, fresh veggies work wonderfully in this soup! Just chop them into small, even pieces and cook them a bit longer if they’re firm, like carrots or green beans.

Q: Is there a way to make it vegan?
A: You bet! Use vegetable broth instead of chicken broth, vegan butter, and a plant-based milk or cream (like coconut milk or oat milk) instead of half-and-half.

Q: How can I make the soup thicker?
A: For a thicker soup, you can increase the flour in the roux by an extra tablespoon, or simply let the soup simmer a little longer to reduce.

Q: Can I add other spices?
A: Go for it! A dash of smoked paprika or thyme can add a nice twist. Just be careful not to overpower the simple flavors.

This Dolly Parton-inspired Stampede Soup is truly a bowl of comfort, perfect for any time you need something warm, creamy, and satisfying. Try it out, and don’t be afraid to make it your own!

Stampede Soup Recipe