This Stampede Soup, inspired by Dolly Parton’s famous recipe from her dinner attraction, Dolly Parton’s Stampede, is pure, cozy comfort in a bowl. It’s one of those recipes that instantly transports you to a warm, welcoming place with every spoonful. Creamy, savory, and brimming with tender vegetables, it’s the kind of soup that makes you want to curl up with a blanket and savor every bite. Plus, with simple ingredients and easy steps, this recipe is as approachable as it is delicious. If you’re looking for something hearty and satisfying that’s also quick to whip up, this soup should be at the top of your list.

A childhood memory wrapped in a bowl of soup 🥣

Whenever I make this Stampede Soup, I’m reminded of chilly winter nights when my family would gather around the kitchen table for dinner. My mom always had a knack for turning humble ingredients into meals that felt like hugs in a bowl. This soup brings back that same feeling of comfort and warmth. I remember the smell of butter melting, the sizzle of the flour as it hit the pan, and that first waft of cozy, creamy soup as it simmered away. Even now, the aroma takes me right back to those moments, and it’s amazing how something so simple can make me feel so connected to those memories.

The origins of Stampede Soup (and Dolly Parton’s twist on it)

Stampede Soup became famous thanks to Dolly Parton’s Stampede Dinner Attraction, where guests enjoy a multi-course feast while watching an entertaining show. The soup itself is inspired by Southern flavors and is known for its rich, creamy texture and hearty vegetable mix. Unlike traditional vegetable soups, which might have a thinner broth, this one is thick and satisfying, thanks to the addition of a roux (that wonderful combination of butter and flour) and half-and-half for creaminess. It’s a nod to classic Southern cooking—comforting, unfussy, and oh-so-delicious.

Let’s talk ingredients: keeping it simple and delicious

This soup relies on a handful of pantry and fridge staples. Here’s a closer look at what makes each ingredient shine:

Butter: This is the base for the roux, which thickens the soup and adds a rich, buttery flavor. If you’re dairy-free, you could try a plant-based butter alternative, though it might slightly alter the flavor.
Flour: Works with the butter to create a roux, giving the soup its creamy, thick texture. You could experiment with gluten-free flour if needed, though regular flour yields the best results here.
Garlic and onion powder: These two add subtle but essential layers of flavor. If you don’t have both, you can substitute with fresh garlic or onion (finely chopped and sautéed in the butter), though the powders make things quick and easy.
White pepper: This spice has a gentle heat that’s a bit milder than black pepper, perfect for this creamy soup. If you don’t have white pepper, regular black pepper works, though it will add a stronger kick.
Salt: Essential for bringing out the flavors. You can adjust it at the end to suit your taste.
Chicken broth: The backbone of the soup’s flavor. If you’re vegetarian, swap it out with vegetable broth instead. I recommend a low-sodium broth so you can control the saltiness more easily.
Mixed vegetables: This is where you can get creative! Use any combination of corn, carrots, green beans, and peas. Frozen veggies work beautifully here, but fresh vegetables are fantastic too. They bring in vitamins, fiber, and color.
Half-and-half: This adds creaminess and body to the soup without being as heavy as cream. You can use whole milk in a pinch, but it won’t be quite as rich.

Kitchen gear you’ll need (and what you can skip)

The beauty of this recipe is that it doesn’t require any fancy gadgets—just a few basic tools:

Large saucepan: You’ll need a good-sized pan to hold all the broth and vegetables comfortably. A Dutch oven also works well if you prefer.
Whisk: This is essential for stirring in the flour and making sure you don’t end up with lumps. If you don’t have a whisk, a fork can work in a pinch, though you’ll need to stir more vigorously.
Potato masher: This is an optional tool but highly recommended if you want to break down the veggies a bit for a chunkier consistency. If you don’t have a masher, you can use the back of a spoon to press the vegetables against the side of the pan.
Ladle: Makes it easier to serve the soup, especially if you’re dishing it into bowls or containers for later.

Step-by-step: Making the perfect Stampede Soup

Start with the roux
Begin by melting the butter in your saucepan over medium heat. Once it’s melted, add the flour, garlic powder, onion powder, white pepper, and salt. Stir constantly for about a minute to cook out the raw flour taste. You’ll notice the mixture thickening and bubbling—this is your roux, and it’s the secret to a creamy soup!
Add the broth
Slowly whisk in the chicken broth, making sure to stir continuously to avoid lumps. At this point, the soup will start to come together, and you’ll see it thicken up as the roux mixes with the broth.
Add the vegetables and simmer
Pour in your mixed vegetables, whether frozen or fresh. Bring the soup to a gentle simmer and let it cook for about five minutes. This is where the flavors really start to meld together, and the vegetables begin to soften.
Mash the veggies (optional)
For a chunky, rustic texture, use a potato masher to break down the vegetables slightly. If you prefer a smoother soup, you can use an immersion blender to purée it a bit, but I like leaving some texture for a more satisfying bite.
Add the half-and-half
Stir in the half-and-half and let the soup simmer for another five minutes. You’ll see the soup become luxuriously creamy. Give it a taste and adjust the seasonings if needed. And that’s it—your Stampede Soup is ready to serve!

Variations to make this soup your own

Vegetarian version: Swap out the chicken broth for vegetable broth, and you’ve got a completely vegetarian-friendly soup. It’s just as flavorful and comforting.
Make it dairy-free: Substitute the butter with a dairy-free alternative and use coconut milk or almond milk instead of half-and-half. The coconut milk will add a slightly sweet flavor, which is actually quite nice.
Spicy kick: Add a pinch of cayenne pepper or a dash of hot sauce for a bit of heat. I love the contrast of creamy and spicy in each spoonful!
Seasonal twist: In the fall, try adding cubed sweet potato or butternut squash along with the mixed veggies for a touch of sweetness and seasonal flair.
Herb-infused: Stir in a handful of fresh chopped herbs like parsley or dill just before serving. It gives the soup a pop of freshness and color.

Serving suggestions: Make it a meal

This soup is perfectly cozy on its own, but it really shines when paired with a few extra sides. Serve it with warm, crusty rolls, a slice of cornbread, or flaky biscuits for a classic Southern touch. If you’re hosting, garnish each bowl with a sprinkle of fresh parsley or a dusting of black pepper to give it that finishing touch. For an extra pop of flavor, you could even add a sprinkle of grated Parmesan cheese or a dash of smoked paprika on top.

Suggested beverages

To keep things family-friendly and comforting, I recommend pairing this soup with a warm mug of apple cider or a cold glass of iced tea (sweetened or unsweetened, depending on your preference). Lemonade is another lovely option, especially if you’re serving this soup during warmer weather. For a unique twist, try a ginger lemonade or a light herbal tea like chamomile, which complements the creamy, savory flavors of the soup without overpowering them.

Storing and reheating tips

If you have leftovers, you’re in luck! This soup actually tastes even better the next day as the flavors continue to meld. To store, let the soup cool completely and then transfer it to an airtight container. It’ll keep in the fridge for up to three days. When you’re ready to reheat, warm it gently over low heat on the stove, stirring occasionally. Avoid bringing it to a rapid boil, as this can cause the half-and-half to separate. If the soup has thickened up too much, add a splash of broth or milk to loosen it up to your desired consistency.

Scaling the recipe for more (or fewer) servings

This recipe makes about four servings, but it’s easy to double if you’re cooking for a crowd. Just be sure to use a larger pot! When doubling, taste as you go to adjust the seasoning, as you may need a bit more salt and pepper. If you’re cooking for one or two, you can halve the ingredients without any issues—just keep an eye on the cooking times, as a smaller batch may simmer down more quickly.

Common questions about Stampede Soup

Q: Can I use fresh vegetables instead of frozen?
A: Absolutely! Fresh vegetables work beautifully here. Just chop them into bite-sized pieces and add a couple of extra minutes to the simmering time if needed.

Q: Can I make this soup ahead of time?
A: Yes, this soup is great for meal prep! Make it up to two days ahead and store in the fridge. Just reheat gently when you’re ready to serve.

Q: Is there a way to make this soup gluten-free?
A: To make it gluten-free, simply replace the all-purpose flour with a gluten-free flour blend. It should thicken up just as nicely.

Q: What can I use instead of half-and-half?
A: Whole milk works in a pinch, though the soup won’t be as rich. For a dairy-free option, try coconut milk or almond milk.

Q: Can I freeze this soup?
A: Yes, but keep in mind that the texture may change slightly upon reheating due to the half-and-half. If you know you’ll be freezing it, consider adding the half-and-half only when you reheat it.