Dolly Parton’s Stampede Soup
If you’ve ever been to Dolly Parton’s Stampede, you might remember that the meal is just as memorable as the performance itself. One of the first things brought to the table is a warm, velvety soup—simple, cozy, and the perfect opener before those famous buttery biscuits arrive.
This soup is built on everyday ingredients and a timeless cooking technique. It starts with a quick roux made from butter and flour, forming a smooth and rich base. Chicken stock adds savory depth without making it overly heavy, while mixed vegetables bring a bit of sweetness and color. Garlic and onion powder keep the flavor classic and comforting, and a splash of cream at the end ties everything together into a silky, homestyle dish.
Served steaming hot alongside biscuits, it’s easy to see why this soup is such a crowd favorite. Whether you’re recreating a memorable trip or just craving something warm and satisfying, this recipe hits the spot every time.
🥣 Dolly Parton’s Stampede Soup
🧾 Ingredients
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 (32 oz) carton chicken stock
- 2 (15 oz) cans mixed vegetables, drained
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper, to taste
- 1½ cups heavy cream
👩🍳 Instructions
- Make the roux
Melt the butter in a large pot over medium heat. Stir in the flour and cook, whisking constantly, for about 1 minute until smooth. - Add the stock
Slowly pour in the chicken stock, whisking continuously to prevent lumps. - Add vegetables and seasoning
Stir in the mixed vegetables, garlic powder, onion powder, salt, and pepper. Let the soup simmer for about 5 minutes. - Finish with cream
Add the heavy cream and continue cooking for 8–10 minutes, stirring occasionally, until the soup is smooth and heated through. - Serve
Ladle into bowls and serve hot with fresh, buttery biscuits for a comforting meal.
