Recreate the famous, comforting, and creamy vegetable soup served at Dolly Parton’s Stampede Dinner Attraction. This quick and cozy classic comes together in just about 15 minutes, blending savory vegetables into a rich, velvety broth that tastes just like the Tennessee mountain original.
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Meta Description
Whip up a comforting batch of copycat Dolly Parton’s Stampede Soup at home! This quick, creamy, 15-minute vegetable soup recipe is rich, savory, and full of down-home flavor.
Ingredients
- Butter: 4 tablespoons (unsalted or salted)
- All-Purpose Flour: 1/4 cup
- Garlic Powder: 1 teaspoon
- Onion Powder: 1 teaspoon
- Salt: 1/2 to 3/4 teaspoon (to taste)
- Ground White Pepper: 1/2 to 1 teaspoon
- Chicken Broth: 14.5 ounces (regular or low-sodium)
- Mixed Vegetables: 1 can (15 oz), drained (such as Veg-All, containing carrots, peas, corn, and green beans)
- Half and Half (or Whole Milk/Heavy Cream): 2 cups for a rich, silky finish
- Fresh Parsley: Chopped, for garnish (optional)
Instructions (Step by Step)
- Make the Roux: Melt the butter in a large saucepan or soup pot over medium heat. Whisk in the flour, garlic powder, onion powder, white pepper, and salt. Cook and stir constantly for about 1 minute to cook out the raw flour taste.
- Add Broth and Vegetables: Slowly pour in the chicken broth while whisking continuously to prevent lumps, then stir in the drained mixed vegetables.
- Simmer: Bring the mixture to a gentle simmer and let it cook for about 5 minutes so the flavors meld.
- Mash to Desired Texture: Use a potato masher, an immersion blender, or a standard blender to partially mash or pulse the vegetables into the soup. Traditional Stampede soup is smooth with a bit of rustic texture and body rather than completely pureed.
- Enrich with Cream: Whisk in the half-and-half and simmer gently for another 5 minutes until heated through. Avoid letting it come to a rolling boil after adding the dairy.
- Serve: Taste and adjust seasonings if necessary, then ladle hot into bowls. Garnish with a sprinkle of fresh parsley or cracked black pepper.
Service Suggestions
- Breads: Serve alongside warm buttermilk biscuits, flaky southern biscuits, or copycat Stampede garlic biscuits.
- Sides: Pair with a side of sweet cornbread, hoecakes, or a simple garden salad.
- Toppings: Top individual bowls with crispy bacon crumbles and a light dusting of sharp shredded cheddar cheese for extra richness.
Storage Tips
- Refrigerator: Store leftover soup in an airtight container in the fridge for up to 3 to 4 days. Reheat gently on the stovetop over low heat, stirring frequently, making sure not to boil it so the dairy doesn’t separate.
- Freezer: Because this soup relies on a dairy-heavy base (half and half), freezing is generally not recommended, as dairy tends to separate and become grainy upon thawing.
FAQs
- Can I use fresh or frozen vegetables instead of canned? Yes! While canned mixed vegetables capture the authentic diner-style consistency, you can easily substitute an equal amount of cooked fresh or thawed frozen mixed vegetables.
- What can I use if I don’t have white pepper? Regular ground black pepper works just fine, though white pepper keeps the soup free of dark specks and offers a slightly different, earthy bite.
- Can I make this soup heartier? Absolutely. You can toss in some pre-cooked diced chicken, cooked rice, or small pasta shapes to turn it into a heavier main course.
This warm, comforting bowl of soup brings the beloved hospitality and nostalgic flavors of the Smokies right to your kitchen table. Enjoy whipping up this quick family-favorite meal!
Conclusion
This warm, comforting bowl of soup brings the beloved hospitality and nostalgic flavors of the Smokies right to your kitchen table. Enjoy whipping up this quick family-favorite meal!